It’s probably obvious from this blog that I’m a fan of boozy hot beverages, and on a day like today with wind gusts pushing us to -35 degrees I am all for hot beverages, boozy or not!
Bailey’s Irish Creme is a perennial favorite of most everyone, and for good reason! It’s creamy, not overpowering and is delicious in coffee, hot cocoa, desserts, and just good old sipping. Bailey’s uses quality ingredients, but there are times when I’d like a plant based version, or a cold snap sneaks up on us and I’m unprepared!
This is where my recipe comes in.
One caveat, it’s not identical, but I find it even better. Like it sweeter? Add more maple, want to make less? Cut the recipe in half. Don’t have Maple Syrup? Add in some light brown sugar. It’s really up to you! But one thing you cannot compromise on is the Irish Whiskey! You absolutely must buy the best you can afford. This keeps well in the fridge, but it will separate due to the fat content in the coconut milk, just take it out of the fridge and let it warm up a bit and stir it to recombine.
Please use organic and locally sourced ingredients whenever possible, thank you!
- 2 cans Full Fat Coconut Milk, 1 entire can and just the cream from the other.
- 1 cup good Irish Whiskey, I used Teeling Single Malt, but Jameson would also be perfect
- 1 cup Espresso or very strong coffee cooled
- 1/4 cup Dark Maple Syrup
- 2 tablespoons Raw Cacao (or cocoa powder)
- 1 tablespoon Vanilla
Add all the ingredients to a blender and combine. Don’t over mix! Adjust for sweetness by adding more maple syrup if desired. I find Bailey’s too sweet for my liking, but you may want it sweeter.
Add to your coffee or use as you would Bailey’s. I love it with a generous dash of cinnamon.
I hope you’ll give this a try and have fun using it in all your desserts and adult beverages that crave a shot of good Irish Creme.
Warmly (not really…it’s -35),