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