Cooking With Que
Homemade Vegan Irish Cream (Baileys Hack)

Homemade Vegan Irish Cream (Baileys Hack)

Published on | By
0 Comments

Just in time for the Holidays, this super creamy Baileys Irish Cream Hack is ridiculously good!  Executive Chef Nik Renee’ Cole from The Kitchen by Cooking with Que  and The Speak Easy Detroit  shows us how to make the vegan version Baileys Irish cream and it is sooooo good.

This can be paired with your favorite whiskey or alone as a virgin drink… or honestly your coffee because it’s fricking amazing.

Check out the recipe below and if you make it remember to tag us @CookingwithQue & @whatnikate on all things social

Want something to pair with this drink?  Try our Egg Nog French Toast!

F O L L O W   U S ❤️

OMG 😱 – Did you you know that we have a brick and mortar now? SCREAMSSS

Website | www.thekitchenbycwq.com

Instagram | @thekitchenbycwq

Facebook | The Kitchen by Cooking with Que

Twitter | @thekitchen_que

Print Friendly, PDF & Email

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • 1/2 cup Sucanat (or brown sugar should work)
  • 3/4 cup strong espresso or coffee, or to taste
  • 3/4-1 cup Uncle Nearest Whiskey, or to taste
  • pinch of salt
  • Garnish - Cinnamon Sticks

Instructions

  1. In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
  2. Remove from heat and stir in the espresso or coffee. Don’t have a coffee maker? Just buy a cup from the coffee shop and use that. Add in espresso/coffee to taste.
  3. Add a pinch of salt and finally the Jameson, to taste. I added about 3/4 + 2 tbsp of whiskey and it was strong, but so is the original! Make it as strong or weak as you prefer.
  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 shake it like a Polaroid Picture before using. I’m not positive how long this keeps in the fridge, but it’s been good in our fridge for a couple days now and I expect it to last 4-5 days.
  5. Will it last that long is the real question. Once you taste it... you won't dare save it! LOL!!

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

Be Social

About Chef