Making your own vegan irish cream at home couldn't be easier! And yes, we know you can now buy a vegan baileys irish cream, but this is better and doesn't have any weird ingredients in it. Make up a batch or two before the holidays so you're armed and ready to get cozy.
** makes 2 1/4 cups (not including whiskey)
2 cans full fat coconut milk
1/2 C strong brewed coffee
3/4 C coconut sugar
1/4 tsp vanilla powder or 1 tsp or vanilla extract
1/8 tsp sea salt
1/2 C Jameson Irish Whiskey
Add the contents of both cans of coconut milk to a sauce pan and whisk in the remaining ingredients except the whiskey and heat over medium heat. Bring to a simmer and whisk occasionally for 20 minutes. I strained mine just to remove some of the "skin" that formed on the top. If you whisk more frequently that won't happen, but that's not really realistic since you'll be on instagram and snap chat!
Once strained allow the mixture to cool before putting it in the fridge. Then chill it completely overnight in a sealed jar. Once chilled you can add the irish whiskey and store the mixture for up to 10 days in the fridge. If you want to freeze any of it, don't add the whiskey into the whole batch and just to each serving as needed. Freeze and consume within 2 months. The mixture will separate when refrigerated or thawed from frozen, but just shake it up before serving over ice.
You can also add more whiskey to each individual serving as desired. It's also good over ice with more espresso or coffee! Or add it to a cup of hot coffee or espresso.