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Home » cocktails » Vegan Baileys Irish Cream

Vegan Baileys Irish Cream

Last Updated December 3, 2020. Originally Posted December 3, 2020 By Kristina Sloggett 114 Comments

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this Vegan Baileys Irish Cream recipe is a quick and easy method make dairy free Baileys liqueur. a perfect drink for sipping or gifting!

recipe originally published September 27, 2010

 

vegan Baileys Irish Cream in a mason jar

TABLE OF CONTENTS

    1. Vegan Irish Cream
    2. Is Whiskey Gluten Free?
    3. How To Make Vegan Baileys
    4. How Long Does Vegan Baileys Last?
    5. Vegan Holiday Drink Recipes
    6. Vegan Irish Cream Recipe

 

 

Easy homemade liqueur recipe

One of my favorite sipping drinks is Baileys over ice. 

Bailey’s over ice cream is also delicious, as is Baileys in coffee. (Jason and I managed to get nearly everyone in the first class cabin on a flight change their orders to Baileys and coffee, after hearing us order it. There was one hold out, they wanted Jäger.)

However we enjoy it, this vegan Baileys Irish Cream is definitely not reserved for holidays only. This is a year round beverage and mixer for us.

 

Homemade Irish Cream Liqueur poured into a crystal glass

 

Is Whiskey Gluten Free?

Yes.

In theory. 

The distillation process removes the gluten proteins. According to the National Institutes of Health Celiac Awareness Campaign, distilled alcohol is considered gluten free and safe to drink, even if originally derived from wheat, barley, or rye. This not only applies to rye whiskey and scotch whisky, but vodka and gin as well.

Where things change is bourbons and other whiskeys that add a mash after distilling. The mash often contains wheat / gluten.

My suggestion is to please do your own research if you have concerns.

 

Homemade Baileys Liqueur in a crystal glass, espresso pot in background

 

How to make homemade liqueur

The quintessential and distinct liqueur we all know and love is extremely easy to make at home. Just a few common pantry ingredients make up this tasty recipe, and even those are flexible:

  • dairy free milk: feel free to replace the coconut milk with a dairy free milk or creamer product of your choosing. I have made this with cashew milk and hemp milk – the thicker milks lend a creamy consistency.
  • sweetener: if you prefer, add a bit of your favorite sweetener. maple syrup, date syrup or a simple sugar mixture works best.
  • almond extract: this is optional, if you don’t have it? skip it! this recipe tastes great without it – I make it both ways.
  • rye whiskey: any whiskey will do, but I like the lighter / smoother taste of a rye for this recipe.

Thoroughly combine all ingredients. Enjoy over ice or as a mixer in a cocktail.

 

How long does this last?

Transfer your homemade Baileys into airtight containers and keep refrigerated. 

Refrigerated homemade vegan Baileys Irish Cream lasts 10 days / 2 weeks.

 

Homemade Vegan Baileys poured into three glasses

 

Vegan Holiday Drink Recipes

  • Hot Chocolate Peppermint Shots: spiked or not, these festive and fun shots of hot chocolate come in a minty cool shot glass!
  • Liquor Bottles On Ice: my longtime favorite way to dress up the bottles for a fancy party. keep your libations cool in a fun decorative way!
  • S’mores Shots with Chocolate Glasses: another edible shot glass! this one you make yourself, dip in graham crumb, and fill with a s’mores shot. Mmm.

Also, our Vegan Holiday Cocktails collection shares some of our favorite bloggers recipes!

 

Homemade Vegan Irish Cream in a mason jar. espresso pot in background

 

Did you make this recipe? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 4 cups

Homemade Vegan Irish Cream

Homemade Irish Cream Liqueur @spabettie

Homemade Vegan Baileys - a quick and easy vegan recipe for everyone's favorite - Irish Cream!  perfect in a hot cup of coffee on a snowy morning...

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 2 shots strong coffee / espresso
  • 1/4 cup coconut sugar / vegan granulated sugar
  • 1 teaspoon cocoa
  • 2 cans coconut milk
  • 1 teaspoon almond extract
  • 1 tablespoon vanilla
  • 1 cup whiskey

Instructions

  1. Prepare espresso/coffee.
  2. Immediately add sugar and cocoa to hot espresso shots. Whisk until dissolved.
  3. Pour coconut milk into large measuring cup / bowl with pourable spout.
  4. Add almond extract, vanilla, and whiskey to the milk.
  5. Add sweetened espresso shots, whisk to combine.
  6. Transfer to airtight jar / container.
  7. Store in refrigerator, up to 2 weeks.

Notes

ingredient substitutions:

  • dairy free milk: feel free to replace the coconut milk with a dairy free milk or creamer product of your choosing. I have made this with cashew milk and hemp milk - the thicker milks lend a creamy consistency.
  • sweetener: if you prefer, add a bit of your favorite sweetener. maple syrup, date syrup or a simple sugar mixture works best.
  • almond extract: this is optional, if you don't have it? skip it! this recipe tastes great without it - I make it both ways.
  • rye whiskey: any whiskey will do, but I like the lighter / smoother taste of a rye for this recipe.
  • Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Nutrition Information:

    Yield:

    16

    Serving Size:

    2 ounces - 1/4 cup

    Amount Per Serving: Calories: 55Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 1gProtein: 0g

    nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

    © Kristina Sloggett
    Cuisine: American / Category: cocktails

    about Kristina:

    spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

     

     

     

     

     

    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.

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    Filed Under: cocktails, Gluten Free, Happy Hour at Home, recipes, Vegan

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    Comments

    1. Carolyn Ross says

      December 4, 2020 at 12:22 pm

      Hi! This sounds amazing! How much coffee is used? I do not have an espresso machine and would like to have the correct measurement.

      Reply
      • Kristina Sloggett says

        December 4, 2020 at 4:39 pm

        hi Carolyn! I use an instant espresso, no machine needed! two espresso shots is 60 ml total, about 1/4 cup. (I think mine ends up being about 1/3 to 1/2 cup espresso.) I would use a strong coffee to make up for the bold flavor of espresso. I hope you enjoy!

        Reply
    2. Becky says

      November 30, 2018 at 9:33 am

      Oooh I’m going to try making this with white whiskey! I can’t drink brown liquors but used to love Irish cream. It would be so nice to have it back in rotation.

      Reply
    3. Grainne says

      November 22, 2014 at 9:44 am

      I don’t like whiskey, so I use amaretto and it is really good. I just heat up 2 tins of coconut milk with a 1/2 cup unrefined sugar and a pinch of salt until thickened. Then I lash in a bit of amaretto and try not to drink it all at once!

      Reply
      • Kristina Sloggett says

        November 23, 2014 at 5:22 pm

        oh, very good to know! I am not the biggest whiskey fan either (in this I find it okay), and may try your amaretto sub! thanks!

        Reply
    4. Carmen says

      May 17, 2013 at 6:59 pm

      What a genius idea. I love Bailey’s so I’m happy there is a vegan version!

      Carmen ☼

      Reply
      • Kristina Sloggett says

        May 23, 2013 at 9:30 am

        it is very easy, and tastes surprisingly similar! cheers!

        Reply
    5. AK says

      November 22, 2012 at 4:34 am

      What type of cocoa you used? The unsweetened kind used for baking or cocoa mix with sugar added?

      Reply
      • Kristina Sloggett says

        November 22, 2012 at 6:40 am

        I use unsweetened, although either would work. this has no added sugar; I have had many people make this – some have added sweetener as well.

        Reply
    6. Laurel says

      November 17, 2012 at 11:27 am

      My husband just brought home a bottle of Jameson’s and I immediately thought of you 🙂 and this recipe. So the gluten gets boiled out of whisky right?

      Reply
      • Kristina Sloggett says

        November 19, 2012 at 8:58 pm

        haa, awesome! …and if only it were as easy as boiling to get rid of gluten, right? but whiskey is gluten free, because of the distilling process!! yeee!

        Reply
        • Laurel says

          November 20, 2012 at 8:22 am

          EXCELLENT!!! she says with a wicked gleam in her eye and whilst rubbing her hands together and cackling.
          Have a smashingly marvelous Thanksgiving. xo

        • Kristina Sloggett says

          November 20, 2012 at 9:03 am

          EXACTLY how I responded when I first heard this news. MUAH ah ah… and thank you – I hope your holiday is fantastic as well!

    7. Krystle says

      November 15, 2012 at 7:37 am

      do you think this would work if I replaced the coconut creamer with soy creamer to cut down a teeny bit on the coconut flavor?

      Reply
      • Kristina Sloggett says

        November 15, 2012 at 7:54 am

        absolutely, Krystle – I have not used soy creamer before, but I imagine “creamer” should be similar consistency? Enjoy!

        Reply
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    welcome! I’m Kristina

    I am a voracious reader and chickpea eater. also known as spabettie.

    using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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