Vegan and gluten-free Irish cream. It sounds so wrong, but is oh-so-right. Thick, creamy and slightly sweet this easy D.I.Y. project is a dead ringer for Bailey’s.
The cornerstone of this recipe is coconut cream. Pick up a can at Trader Joe’s or another local market or skim it off the top of a can of coconut milk — this guide from Tasty Yummies has all of the info you need, from a how-to to recommend brands — and you’ll have this classic liqueur whipped up in mere minutes.
For the coconut-averse, you’ll be happy to note that with all of the other ingredients at play — cocoa powder, instant espresso, a few extracts and a glug of Irish whiskey — the nutty flavor is hardly noticeable at all. Once chilled, it’s terrific served neat or on the rocks, with or without the addition of milk or half and half (dairy-free or otherwise). A few other, untested ideas: give it a go in hot chocolate or coffee as an after dessert or après-ski treat!
DIY Irish Cream (Vegan AND Gluten-free!)
Preparation Time: 5 minutes, plus cooling
Makes: About 2 1/2 cups
- 14-ounce can coconut cream, divided
- 32 grams (3 tablespoons) evaporated cane juice or granulated white sugar
- 7 grams (1 tablespoon) cocoa powder, preferably Dutch-process
- 1 1⁄2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond Extract
- 113 grams (1⁄2 cup) Jameson Irish whiskey or your favorite gluten-free Irish whiskey
In a small saucepan over medium heat, combine half of the coconut cream with the evaporated cane juice, cocoa powder and espresso powder; warm just until everything’s dissolved, do not bring to a simmer. Remove from heat and whisk in remaining coconut cream and extracts. Whisk in Jameson, beat just until combined. Transfer mixture to a clean jar or bottle. Store in the fridge for up to a week (possibly longer?).