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Homemade Gluten and Dairy Free Baileys Recipe
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4.80 from 20 votes

Homemade Dairy Free Baileys

This Homemade Dairy Free and Vegan Baileys Recipe is simple to follow showing you how to make (in my opinion) the most delicious creamy liqueur there ever was! This recipe will keep for up to 2 weeks in the fridge. But, honestly who's going to keep it for that long?
Prep Time15 minutes
chill1 hour
Total Time1 hour 15 minutes
Course: Drinks, Seasonal
Cuisine: Dairy Free, Gluten Free
Keyword: Bailey's, Christmas, Cream Liqueur, Dairy Free, Festive, Gluten Free, Vegan
Servings: 6 glasses
Calories: 367kcal
Author: Glutarama

Ingredients

  • 250 ml dairy free condensed milk [or make your own - see notes]
  • 250 ml whisky Jameson's Whisky is an excellent choice
  • 250 ml dairy free milk
  • 250 ml soya cream or usual dairy free alternative optional - you can just use dairy free milk for this too for a less creamy version.
  • 1 tbsp chocolate sauce I use a dairy free ice cream sauce, but you can add a teaspoon of cocoa powder.
  • 1 tbsp vanilla extract
  • 1 tbsp instant coffee mixed with a little water to make a paste

Instructions

  • Measure out the chocolate sauce (or cocoa powder), vanilla extract and instant coffee into a cup or small jug and stir until the coffee has dissolved, then add this mixture and the remaining ingredients into a blender.
  • Add the condensed 'milk' and blend (wait for the condensed milk to cool if making it yourself).
  • Finally pour in the measured amount of whisky (add more to taste if you wish) and give the liqueur one final blend. Do not over blend otherwise you'll end up with a frothy milkshake!
  • Pour into a 1ltr container (this should just fit perfectly to the top of the bottle) Pop in the fridge to chill.
  • To serve, give the bottle a good shake and serve over ice or add to a hot chocolate for that added bit of luxury.

Notes

To make the condensed 'milk'

  • 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.

Nutrition

Calories: 367kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 129mg | Potassium: 382mg | Fiber: 0.3g | Sugar: 37g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 218mg | Iron: 0.4mg