Coconut Milk Bailey Irish Cream
I love Bailey’s during the holidays and I always indulge a glass on ice in the evening or a generous splash in a coffee Christmas morning but boy do I pay for it, the combination of cream, sugar and alcohol really make my stomach hurt. So, this year I made my own! I made it a few different ways to suit different restrictions and see what works, personally I am ok with goat’s milk and like that it lends a bit of that dairy like flavour but you can also make this recipe totally vegan using just coconut milk or half coconut milk, half unsweetened almond milk. If you Google homemade bailey’s recipes they are all pretty much the same although some have egg and some don’t, I tried my recipe with and without and although I think I like it better with the eggs, it works nicely without (just not quite and thick) so, suit yourself! Most at home recipes call for almond extract, I took this out because I found the coconut and almond together yield a less Bailey’s like taste. I will also include a recipe to make your own chocolate sauce, it’s easy and much healthier then store-bought.
Coconut Milk Bailey’s Irish Cream
1 – 1 ½ cups Irish Whiskey
1 ½ cups Sweetened Condensed Coconut Milk *recipe below
1 cup Goats Milk or Almond Milk (if you want full vegan sub in one cup of light coconut milk here)
3 Eggs (can omit)
2 tablespoons Chocolate Syrup *recipe below
2 teaspoons Instant Espresso (or brew your own double shot)
1 teaspoons Vanilla Extract
Couple pinches of sea salt
In a blender or food processor, mix eggs until frothy. Add all other ingredients except Whiskey and blend for a few minutes or until thick and frothy. Add Whiskey to taste and pulse a few times to mix well. Store in the fridge for up to a month!
Sweetened Condensed Coconut Milk
2 cans Full Fat Coconut Milk
½ cup Coconut Sugar
1 teaspoon Vanilla
Pinch of sea salt
First you need to make your own Condensed Coconut Milk and Chocolate Syrup. 2 cans of coconut milk into a pot and bring to a boil. Reduce and simmer on low for approximately 10 minutes; you want to see it reduce by about 1/3 here. Then, add ½ a cup of coconut sugar and 1 teaspoon of vanilla extract and a pinch of sea salt then continue simmering until total volume is reduced by almost half. You want it thick! Strain and set aside to cool.
½ cup Dark Cocoa Powder
1 cup Water
1 1/2 cup Coconut Sugar
½ teaspoon Vanilla
Pinch of sea salt
Combine cocoa and water in a small pot and bring to a boil, add sugar, vanilla and sea salt then simmer for 3-5 minutes. Done! I pour mine into a jar and store it in the fridge for all kinds of uses. If you want a thicker sauce simply continue to simmer on medium/low to desired reduction.