Vegan – Gluten/Wheat Free – Nut Free – Soy Free
A year ago when Bailey’s announced that they would be coming out with an Almond Milk Bailey’s I got sooooooo excited. But to my disappointment, it was only distributed to test markets and here in Nashville was not one of them. L But since I have an amazing husband who checks with our local liquor stores and online all the time, it is supposedly being distributed nationwide within the next couple months. Can’t Wait!! I’ll do an update on how it is when I can get my hand on it….but in the meantime, or for those who have an Almond Allergy, this recipe is the next best thing!!
When St. Patrick’s Day rolled around, we made a couple batches as well as a vegan Irish cream chocolate pudding <— recipe to come very soon. St. Patty’s Day is a very special day for my husband and I. It is the day we met, so we like to celebrate a little every year, and the Irish Blood in me likes to start my St. Patty’s Day morning with some good Irish Cream.
I’ve made this recipe two different ways. One will come out much thicker than the other, so depending on the consistency you want will depend on the type and ratio of milk you add. *See notes below. Either way is delicious and if you enjoy drinking coffee, this is a great creamer to add a touch of yummy goodness on the weekends.
- 1 can full fat coconut milk* (13.5 fl oz)
- ⅓ cup espresso or strong coffee
- ⅔ cup Irish whiskey (we use Jameson)
- 2 tsp dark cocoa powder
- 4 tbsp maple syrup or agave or combo of both
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- pinch of salt
- Add all ingredients to a blender and blend until combined. Serve over ice to chill and enjoy.
- Keep left overs in a air tight container in the fridge.