Homemade Baileys Irish Cream…made vegan!

Homemade Baileys Irish Cream…made vegan!

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So let’s talk St. Drinks will be consumed and parades will be watched. And we’ll probably be missing a lot more than 1 measly hour of sleep. Consider today your sleep deprivation training for the 17th. Picture with me if you will, a thick and creamy homemade Baileys Irish Cream, free of any glycerol monostearate, dairy cream, refined sugars, maltodextrin, artificial flavours, modified milk ingredients, and colour. I have no idea what I just typed. Using just 5 natural ingredients, this homemade Baileys has a light hint of coconut and espresso. It’s vegan, but you’d never know it. I also never would’ve guessed that Jameson Irish Whiskey would be vegan either. Who needs Guinness when you have this bad boy? Last year, when I was putting together one of my vegan recipe round-ups, I came across Janessa’s submission for her vegan Baileys Irish cream. I suddenly realized that a homemade version didn’t look so difficult after all. I filed the idea away for later and finally got around to trying out my own version last week. Coconut milk provided the ultra creamy texture. I “cooked down” the coconut milk with some Sucanat (or use brown sugar), until it thickened, for about 10 minutes. During my first trial, I cooked it down too long and discovered how to make vegan condensed milk!! Check out how thick and creamy this is after about 20 minutes, cooking down 2 cans of full fat coconut milk and 1/2 cup of Sucanat. I’ll have to use this in a baking recipe…it’s crazy delicious. I decided that I didn’t want it that concentrated for the Baileys, so I bottled up the first attempt and went back to the drawing board. This time, I only boiled it for about 9-10 minutes, instead of 20.

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