Homemade Vegan Irish Cream – a quick and easy vegan recipe for everyone’s favorite – Irish Cream! perfect in a hot cup of coffee on a snowy morning…
Homemade Vegan Irish Cream
In my family, my mom makes the homemade Kahlúa and I make the homemade Baileys.
I have shared this recipe here before, but it now resides with the other lost
socks posts from my self hosting move. I made a batch of Baileys in November, right before we left for Mexico to drink nothing but tequila.
I had some left to welcome me home right before Christmas.
Years ago, Jason and I got hooked on Baileys and coffee in Vegas. I had to stay alert for our six hour stints at the craps table, so coffee it was!
On the plane to go home, we were waiting for takeoff and the attendant came around for drink orders. We were the last in our section to be asked, and both of us ordered Baileys and coffees.
People started turning around and saying they wanted to change their order – pretty soon everyone in the section was drinking Baileys and coffee. One guy was a hold out, still wanting a Jager shot they did not have.
I’m pretty sure I told that story the last time I posted this recipe.
Homemade Vegan Irish Cream
dairy, egg, soy, oil, and gluten free, vegan
1 tablespoon cocoa
2 shots espresso
1 can coconut milk
1/2 cup coconut creamer
1 teaspoon almond extract
1 tablespoon vanilla
3/4 – 1 cup whiskey
Combine cocoa with hot espresso/coffee, stir until dissolved. Add this and all other ingredients to blender, blend on high. Store in airtight container in refrigerator.
I happen to know this lasts at least four weeks in the fridge, while you are on a hammock in Mexico.
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Homemade Vegan Irish Cream recipe:
- 1 tablespoon cocoa
- 2 shots espresso
- 2 cans coconut milk
- 1 teaspoon almond extract
- 1 tablespoon vanilla
- 1 cup whiskey
- Combine cocoa with hot espresso/coffee, stir until dissolved.
- Add this and all other ingredients to blender, blend on high. Store in airtight container in refrigerator.
Serving Size:2 ounces or 1/4 cup
Amount Per Serving:Calories: 63
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.