Vegan Irish Cream

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Nothing says Christmas like some Bailey’s and coffee or Bailey’s over ice, or on its own – really any way to consume that creamy whisky over the holidays is welcomed. When I went vegan, the absence of Irish cream definitely left a hole in my heart. That is, until our very talented Art Director Collin McDougall sent his version our way, which he adapted from Oh She Glows. It was delicious, and some might say, even better than original Bailey’s!

Yield: ~3.5-4 cups


1 can light coconut milk

1 can full-fat coconut milk

1/3 cup Sucanat

3/4 cup strong espresso or coffee

1 cup Jameson Irish Whiskey (I used Forty Creek Canadian whiskey)

1 teaspoon pure vanilla extract

3 tablespoons maple syrup

pinch of salt


In a medium pot, add the cans of coconut milk and whisk in the sucanat. Bring to a low boil, stirring frequently. Reduce heat and low boil for about 10-15 minutes, stirring frequently, until it reduces and thickens. 2. Add the espresso or coffee and low-boil for another 5 minutes. 3. Remove from heat and add a pinch of salt, the Jamesons Whiskey (to taste), the maple syrup, and the vanilla extract. 4. Store in sealed jars and serve over ice, with coffee or tea, or in baked goods.

The whiskey and espresso settles to the bottom of the jar slightly so make sure to stir/shake before using. Seems to last up to 2 weeks in the fridge.

Merry Sipping!

~The Vegan Project

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