5 from 1 vote
Bailey's recipe; Pumpkin Spice, gluten and dairy free (vegan too)
Dairy Free Homemade Bailey’s Pumpkin Spice
Prep Time
10 mins
Cook Time
20 mins
Cooling time
10 mins
Total Time
30 mins
 

Not only have I now cracked a recipe for the best tasting dairy free Bailey’s but I’ve also developed a pumpkin spice version to coincide with the current limited edition in the supermarkets. This is a luxurious creamy drink with a warm spicy undertone and yes, it tastes like pumpkin pie! You'll be thrilled to hear this recipe is also gluten free and vegan too.

Course: Drinks
Cuisine: Free From - gluten and dairy
Keyword: Bailey's, Christmas, Cream Liqueur, Dairy Free, Gluten Free, Halloween, Vegan
Servings: 10 100ml glasses
Calories: 215 kcal
Author: Glutarama
Ingredients
  • 400 ml tin Coconut Milk needs to be 70% or over in coconut extract
  • 200 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
Instructions
To make the condensed 'milk'
  1. Tip the contents of the tinned coconut milk into a large saucepan.
  2. 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.
  3. Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
  4. 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)
  5. Remove the pan from the heat after 20 minutes, pour into a jug and set on a window sill to cool.
  6. This makes roughly 250ml of condensed ‘milk’ once it’s reduced.
To make the Pumpkin Spice Cream
  1. Simply add all other ingredients to a blender.
  2. Add the cooled condensed 'milk' and blend.
  3. 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.
Recipe Notes

This will keep in the fridge for well over a week...Hahaha, as if it will last that long!

Nutrition Facts
Dairy Free Homemade Bailey’s Pumpkin Spice
Amount Per Serving
Calories 215 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 34mg1%
Potassium 89mg3%
Carbohydrates 28g9%
Sugar 27g30%
Protein 1g2%
Vitamin A 100IU2%
Vitamin C 1.8mg2%
Calcium 37mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.