Homemade Vegan Irish Cream
This is an emergency post. I tried this idea out on a whim yesterday – and it is so ludicrously good and easy, I couldn’t wait to share it with you! I love Irish Cream. I really do. But in my quest to gradually eliminate dairy from my diet, I have avoided buying any this Christmas. There’s a vegan Baileys (Baileys Almande) already being made and sold in America – you lucky things – which uses almond milk as its base. Sadly it hasn’t yet arrived in the UK. In the meantime, here is my offering. I have used Oatly non-dairy cream as it is quite a neutral-tasting base and works extremely well. The end result looks like Irish cream. It tastes like Irish cream. It is a fraction of the price of Irish cream! You don’t even need a blender, just a large, clean glass bottle. You do need to store it in the fridge, and give it a good shake before pouring as it will separate a bit. Not sure what else to say really – give it a bash and let me know what you think!
Makes 500ml – just double as required!
150ml (1 carton) Oatly Organic Oat Cream – available everywhere – try Tesco or Holland & Barrett
100ml non-dairy milk, something neutral like oat or cashew would work well
100ml Irish whiskey
150ml maple syrup* see notes below
1 tsp natural vanilla extract
1/2 tsp cocoa powder, combined/dissolved into a paste with 1 tbsp of the milk (this makes sure it combines properly with the rest of the ingredients)
Place everything into a large, clean glass jar or bottle and give it a really good shake. Or use a blender. Chill and enjoy – give it a good shake before each use. Keep refrigerated and use within about a week.
*If you’re craving Carolans, the Irish cream made with honey, then feel free to use clear honey instead of maple syrup. My Mum adores Carolans (and it can’t be found for sale anywhere here) so I have just made up a jar of this for her – I had a sneaky sip and it tastes brilliant!