A deliciously rich and creamy Irish Cream that's gluten free and dairy free too, nobody need miss out this Christmas, perfect for a gift...or enjoy all to yourself! This recipe make 1 litre of Bailey's.
- 400 ml tin Coconut Milk needs to be 70% or over in coconut extract
- 200 g Caster Sugar
- 250 ml Whisky
- 350 ml Soya Milk
- 150 ml Soya Cream
- 3 tbsp Choc Shot Orange Choc Shot if you can get it
- 1 large orange
- 1-2 tsp Cointreau optional
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Tip the contents of the tinned coconut milk into a large saucepan.
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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.
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grate the rind from the orange then cut the orange in half and squeeze the juice, add the rind and juice to the saucepan
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Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
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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)
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Remove the pan from the heat after 20 minutes, pour into a jug through a sieve to remove orange peel and set on a window sill to cool.
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This makes roughly 250-300ml of condensed ‘milk’ once it’s reduced.
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Simply add all other ingredients to a blender (including the extra boost of orange flavour with Cointreau if you like)
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Add the cooled condensed 'milk' and blend.
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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!
Also you may notice that the cream/soya milk ratio is different to my usual Bailey's recipe, this is because the citrus thickens the liqueur so less cream is necessary.