I owe thanks to my darling friend Katharine for this dairy free Homemade Bailey’s Pumpkin Spice liqueur. It was after she Whatsapped me a photo of her original version and (after I rolled my tongue back in and closed my mouth) I decided that I too must have access to this delicious sounding tipple. I’ve since realised that we can actually get it here in the UK for a limited time only but that still doesn’t solve the dairy issue.
I’ve made dairy free Homemade Bailey’s original before with much success and it’s proven to be a rather popular post. In fact the post went live at the beginning of December last year. Quite simply, I couldn’t go another Christmas without my favourite cream liqueur and once I’d tried the Bailey’s Almande™ new drink (adding to my disappointment) I knew I had to make my own version and stop relying on someone else to do it for me.
Please note that I really like the Almande™ drink, it’s a lovely light cream liqueur but for me it’s more on par with a Pina colada, not a thick luxurious creamy liqueur like Bailey’s original. The taste isn’t the same either, it’s really a different drink altogether but made by the trademark Bailey’s.
Anyhoo, now that I’ve made this I’ve got plans for more flavours and (hic) really don’t mind doing all the recipe development necessary (hic) until I get it absolutely perfect (hic).
In fact, once you’ve made your own Bailey’s the choices are endless, pour over dairy free ice cream as a treat or use to make my Gluten Free Bailey’s Baked Cheesecake, simply swap the ricotta cheese for a dairy free cream cheese.
- 400 ml tin Coconut Milk needs to be 70% or over in coconut extract
- 200 g Caster Sugar
- 250 ml Whisky
- 250 ml Soya Milk
- 250 ml Soya Cream
- 2 tbsp Choc Shot
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ginger
- Tip the contents of the tinned coconut milk into a large saucepan.
- Add the 200g caster sugar and stir to combine, the liquid may appear lumpy unless you buy the creamed milk version, don't worry if it is lumpy.
- Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
- Stir occasionally as the liquid reduces. You want to keep the liquid at a rapid/rolling boil stage (bubbles rolling into the centre of the pan from the edges)
- Remove the pan from the heat after 20 minutes, pour into a jug and set on a window sill to cool.
- This makes roughly 250ml of condensed ‘milk’ once it’s reduced.
- Simply add all other ingredients to a blender.
- Add the cooled condensed 'milk' and blend.
- Pour into a 1ltr container, it should just fit perfectly to the top of the bottle, if not I top it up with soya milk or whisky (it depends on how naughty I’m feeling) Pop in the fridge and serve over ice when cooled.
This will keep in the fridge for well over a week...Hahaha, as if it will last that long!
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Just in case you’re interested here’s the original dairy version, which can be bought online at Amazon or while stocks last in ASDA, Sainsbury’s, Tesco, Waitrose and Ocado.
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