This vegan baileys Irish cream recipe is a delicious homemade version of the popular alcoholic drink. With just a few ingredients and 5 minutes of prep time, you won’t believe how simple it is to make this drink at home. Plus this version is just as sweet and creamy as the original while being completely dairy free!
I love a yummy, sweet and boozy dessert like drink on occasion, especially around the holidays and the most iconic is of course Baileys Irish Cream.
Baileys is a cream liqueur made with whisky flavoured with cream and cocoa. It’s sweet, it’s smooth and it’s indulgently creamy and so very full of dairy that it’s completely off limits for me. That is until now, because making a homemade vegan version of this drink turns out to be ridiculously quick and easy.
This vegan baileys makes a great after dinner holiday drink, or the perfect homemade gift for family and friends. You can drink it as is over ice, or use it in your favourite Baileys drinks like this mudslide cocktail, or use it in desserts.
Key Ingredients
To make vegan baileys, you’ll need 7 ingredients including your Irish whisky. Most of these ingredients should either be in your pantry already or easy picked up from your local grocery store.
As this is a vegan recipe, the below ingredients are all dairy free and I’ve developed the recipe specifically for these ingredients however if you’re not dairy free or vegan feel free to try using regular dairy based ingredients. I however cannot confirm the end result will be the same but let me know in the comments if you do.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Coffee – we’re using a little instant coffee here that has been dissolved first in some boiling water and left to cool. If you don’t allow it to cool, you’ll risk splitting the cream when mixing so don’t rush this step.
- Irish whisky – the most popular, accessible and affordable brand will be your standard Jameson which is what I’ve used here. It’s smooth and provides the perfect base for your flavourings. You can use your favourite brand but remember we’re adding a lot of extras so you don’t need to go top shelf here.
- Sweetened condensed coconut milk – what you’re looking for is a dairy free condensed milk and the most easily found is the Pandaroo brand sweetened condensed coconut milk found in both Coles and Woolworths. Nestle used to have a plant-based version which was great but I can no longer find it in stock so it may have been discontinued. You can also make your own vegan condensed milk.
- Plant-based cream – you can use any dairy-free cream alternative but the best I’ve found by far taste and texture wise is the new Flora thickened plant-based cream.
- Dairy free milk – I used canned coconut milk as it’s a little thicker and I enjoy the subtle extra coconut flavour that it adds. If you want a more traditional taste or don’t like coconut, you can use oat milk for something more neutral or you can opt to leave it out. The Baileys will just be a little thicker and a little stronger tasting.
- Cocoa powder – gives the Baileys that classic hint of chocolate flavour.
- Vanilla extract – adds extra flavour that enhances the chocolate.
Step-By-Step Instructions
Homemade dairy free baileys really is so simple and easy to make, it’s just 2 simple steps. To get started, you’ll need to get out your blender.
The first little bit of prep is to dissolve your instant coffee into some boiling water and then let it cool. Dissolving it first ensures that the end result is super smooth and you don’t end up with coffee granules in your Baileys. Cooling ensures that the heat doesn’t curdle and split your cream.
Once the coffee is cool, add it to your blender with the rest of the ingredients. On a low setting, blend it up until combined, smooth and a little frothy on top.
That’s it! Then all you need to do is pour it into your sterilised jars or bottles (this step is particularly helpful with the use of a funnel).
I bought these 250ml swing top bottles on Amazon but you can usually find bottles at Kmart or discount stores. Add a label so you know what it is, especially if you plan on giving them as a gift!
Store your Baileys in the sealed bottles or jars in the fridge for 5-7 days. Before you use it, you may need to give the bottles a little shake as it can separate a little naturally as it rests.
The Baileys will thicken in the fridge and when served over ice (which is delicious), but if you want it thinner, simply add a little extra dairy free milk.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More homemade gift ideas:
Vegan Ferrero Rocher
Vegan Chocolate Sugar Cookies
Vegan Chocolate Truffles
Chocolate Coated Honeycomb
Vegan Baileys (Irish Cream)
Ingredients
- 1 teaspoon instant coffee dissolved in 2 tablespoons of boiling water and cooled
- 1 cup Irish whisky such as Jameson
- 320 grams sweetened condensed coconut milk
- 1 cup plant-based cream
- ¼ cup dairy free milk
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
Instructions
- Add all ingredients to a blender and blend on low speed until just combined.
- Pour the mixture into sterilised bottles or jars, seal and place in the fridge.
- To serve, pour over ice or use in your favourite Baileys cocktails or desserts.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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