How does a Vegan Baileys Irish cream Recipe sound right now?
So I know everybody does Bailey’s for St. Patrick’s Day. But what about breaking Lent on Easter? How about not feeling totally guilty about drinking on a sacred holiday by making this Vegan Baileys Irish cream Recipe?
I know for a lot of people, Christmas is their favorite time of year. They love the trees and the lights and all the over indulgent EVERYTHING that has come to signify our Christmas holidays. Me? Notsomuch. I’m already super introverted, so the idea of having to participate in something even MORE over the top than every day life makes me want to grab my blanket and go hide in a closet until Spring.
Which brings me to today’s post. And to the holiday now in the forefront of everybody’s mind. Easter. I absolutely LOVE Easter! It has become my favorite holiday. I only recently realized this, however. Like last year. When I was in the process of making pom pom bunnies for the first time and sending myself to sugar rush euphoria every day on that divine Easter Candy. In the middle of it all, I suddenly had the realization that I love this holiday.
Easter was truly the happiest of holidays when I was a child. Nobody ever got disappointed or drunk or ugly on Easter. Christmas and New Year’s? Totally different story.
Also, I’m not much of a candy eater. I like high quality dark chocolate, and I certainly bake my share of treats. But that’s different from eating candy out of a bag. Like I never pine for Halloween or Christmas candy. It’s not even good to me. I honestly don’t understand how Hershey’s stays in business, because it just tastes so gross. But those little Robin’s Eggs that only come out at Easter? Oh honey. I could eat those until I sprout feathers and fly away. So many varieties and they are all so good!
I also LOVE birds. So that could contribute to my delight in having beautiful dyed Easter egg decorations. Plus, it’s spring and the colors of those eggs are so inviting. Even though meteorological Spring was 3 weeks ago, it continues to be pretty desolate and cold. Until Easter Weekend that is.
I am always amazed how nature blooms all those lovely tulips in time for Easter Services. It’s truly magical to me.
You know what else is Magical? Ending your 40 day Lenten Fast. Can I get a big AMEN? Which brings me to today’s story. I’m sharing a recipe with you for a homemade Vegan Irish Cream Whiskey to help you break your fast and feel deep appreciation for those delicious niceties we gave up to honor the season.
Oh yes. Hello Lover. Yeah. A lot of people will give up alcohol as part of their fast. Chocolate is also a popular thing to abstain from while meditating on the nature of life and death and sin and purity. I really don’t drink, so giving up alcohol is pretty easy for.
Giving up chocolate? That’s like giving up breathing.
Seriously. So hard! I can honestly say I’ve never been successful at that one.
So whether you were successful in your Lenten Fast or not, I’m sure you will still enjoy this delicious Irish Cream Whiskey Recipe….with a twist.
Generally we see this recipe at Christmas, but why should Christmas get to have ALLLLL the fun? I mean come on. The Catholic Community in America is largely from Irish roots, so having a little Irish whiskey to toast the Promise of Easter and of Spring seemed like a great idea to me. Plus, I’m about as Irish as they come. McGuire and Sullivan (formerly O’Sullivan) are my surnames from father and mother. So I’m pretty much expected to have Irish whiskey in the house.
This brings us to today’s recipe. If you haven’t already guessed, it’s for Irish Cream. How tasty does this look? Plus the extra bonus of including a Vegan version of an old classic.
Pour yourself a pint ‘o’ Irish Cream and enjoy some fresh baked Macarons, and I think that’s pretty much Nirvana. Yeah. Serving it to your Brunch guests in these darling little milk bottles adds a rustic and decidedly country flavor to your get together.
Plus, you don’t have to feel so guilty about day drinking on a Sunday because this just looks so cute.
Think it’s complicated to make? Well, I promise you it’s not! I first tried this recipe at Christmas, because that’s when it was all over the internet. You probably saw it then, too. I’m referring to the recipe from Smitten Kitchen. I followed their recipe and instructions and it came out amazing. But then I wondered about a small substitution.
‘Cause you know me. I’m always looking to find another way to make something. Find another way to make something old and familiar a little more updated. I think you’re going to like what I came up with.
Could you kiss me if I told you that this recipe can made fully vegan?
Yeah. What a way to earn major brownie points with your son’s new girlfriend that he’s brought home for Easter Brunch. You can earn actual Brownie Points by also serving my Gluten Free Brownies. Yeah. She’s going to love you forever after that. We’re talking gluten free and vegan on a holiday that pretty much invented ham biscuits for lunch.
It’s 2017, people. We have to offer these options to our guests now. It’s the only way to be a really good hostess. Don’t want to freak out your old school extended family? Serve the same recipes in the same old way and have both options labeled. You will be the hostess with the mostess.
Tie pretty ribbon held with twine around the tops of your milk bottles so it looks festive and inviting. It’s not terribly expensive to do and it looks adorable. It will pull your whole Easter Table together, and give it a lovely flair.
Let’s talk about that recipe!
Here’s Your Shopping List:
- Unsweetened cocoa powder
- Heavy cream
- Sweetened condensed milk
- Vanilla extract
- Irish whiskey (spring for the Jameson)
Your Vegan alternatives or substitutions are to use:
- Coconut Cream
- Light Corn Syrup
Yup. Everybody’s favorite. Coconut Cream works great with this. Get the full fat version in the can. My personal favorite is the kind from Trader Joe. You need the corn syrup to add sweetness. In the Vegan version, we lose the Sweetened Condensed Milk, so we have to add the sugar in from somewhere. I suppose you could use a Rice Syrup if you prefer, but I did not try that. Light Corn Syrup is NOT HFCS. So don’t freak out on me. In small doses, you are going to be fine. And your cooking will taste great.
Enjoy this vegan version of Irish Cream with your holiday meals. Or even in your coffee for a delicious Irish coffee.
- 1tsp Unsweetened Cocoa Powder
- 2 14 oz. cans Coconut Cream (I use the Trader Joe Brand. You want the FULL FAT version)
- 1/2 c light corn syrup
- 1/2 tsp Vanilla Extract
- 1 c Irish Whiskey (I used Jameson)
- In the bottom of a medium bowl, whisk cocoa powder and a spoonful of coconut cream into a paste.
- Slowly, whisking the whole time, add more coconut cream a spoonful at a time until the paste is smooth and loose enough that you can whisk in the rest of the cream in larger splashes.
- Once all the coconut cream is in, whisk in the light corn syrup, whisky and vanilla.
- Cover with lid or plastic wrap and keep in fridge for up to two weeks.
A tip on working with this canned coconut cream is to run the whole can through the blender for 20 or 30 seconds so the cream and separated water are incorporated before you start making the recipe. It does separate in the can, and you want it all mixed together before you use it in this recipe.
That’s pretty much it. You can get a little fancier and pour it through a strainer or a cheese cloth so it’s perfect like I have in the pictures here. You can always put some in a martini shaker over ice and serve it cold that way. I personally never put ice into my boozy drinks. I’m a slow drinker and the ice melts and waters down my drink.
Here’s how to make the Recipe with dairy:
- 1 teaspoon unsweetened cocoa powder
- 1 cup (235 ml) heavy or whipping cream
- 1 (14-ounce or 415 ml) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 cup (235 ml) Irish whiskey (I used Jameson)
In the bottom of a medium bowl, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.
Drink and enjoy! Be sure to share my post with your friends and subscribe to my email list before you go so you never miss an update. Thanks and see you next week!