Dairy Free Homemade Baileys Pumpkin Spice
Not only have I now cracked a recipe for the best tasting dairy free Baileys 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.
Servings: 10 100ml glasses
Calories: 215kcal
Ingredients
- 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
Instructions
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.
- This makes roughly 250ml of condensed ‘milk’ once it’s reduced.
To make the Pumpkin Spice Cream
- 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.
Notes
This will keep in the fridge for well over a week...Hahaha, as if it will last that long!
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Sodium: 34mg | Potassium: 89mg | Sugar: 27g | Vitamin A: 100IU | Vitamin C: 1.8mg | Calcium: 37mg | Iron: 0.2mg