Bailey’s Irish Cream was something that I missed, particularly around the holidays, since becoming vegan. This year, I decided it was time to change that by making my own. It worked!
2 cans coconut milk (or 1 can plus 1 equal amount of soy milk)
½ cup sugar
2/3 cup espresso
1 T chocolate syrup
¾ cup Jameson Irish Whiskey (or other brand)
Prepare 2/3 cup espresso and set aside to cool.
Combine coconut milk and sugar in a pan. Gently heat to boiling, stirring frequently or constantly. Reduce heat to a soft boil and continue to cook, stirring very frequently or constantly, for 10-15 minutes, until milk thickens. You want it somewhat thicker than you would like the final version, as you’ll be adding liquid in the next step.
Whisk the espresso, chocolate syrup, and Jameson into the condensed milk.
Pour into glass jars and store in the refrigerator. This will make a little over a quart canning jar.
Enjoy with coffee, over ice, or in recipes.