This delicious, dairy-free cream liqueur will bring vegans and non vegans together this festive season, says Cassie Delaney.
Nothing tastes like Christmas to me quite like a Baileys. Whether it’s a little spiked lunchtime hot chocolate or an after dinner treat, it’s quite literally the creme de la creme. Which brings me to the issue at hand, our vegan and dairy-free friends are missing out on the festive joy. Fret not, I’ve been perfecting this recipe for a vegan dupe which is as easy to make as it is delicious.
- 500ml coconut Milk
- 250ml Oatly cream substitute
- 100g soft brown sugar
- 200-400ml oat milk
- 1 generous tsps high quality vanilla paste
- Coffee extract or a few tablespoons of espresso
- 200ish ml of Whiskey
Bring the coconut milk and the sugar to a boil and reduce heat. Simmer for 15-20 minutes until the milk has reduced by half. It will start to thicken and smell like condensed milk. If crystals form, simply strain the mixture. Set aside and allow to cool.
Using either a whisk or blender, combine the reduced milk, cream substitute, vanilla paste, coffee extract and whiskey. Start lightly on the whiskey and build to preference. Add more vanilla or coffee to taste. Invest in the good quality vanilla bean paste, you will notice the difference.
Use oat milk to thin the drink to desired consistency.
Pour into a sterilised glass bottle and keep in the fridge.