I was set a challenge this week. Quite a pleasant one and one I had been meaning to do myself over the last month anyways. My favourite food company (Buy Whole Foods Online) asked me to come up with a vegan baileys recipe. Having been excited to see Baileys come out with the new vegan Almande version, I was a little disappointed in the overly almond-ey aftertaste, the price tag, and also the fact that this meant those with nut allergies would have to miss out on trying this one. I was up for the challenge: making a vegan baileys as healthy as I could and one that almost everyone could enjoy – vegan, gluten free, nut free, and even those of us who don’t like whiskey in this house here absolutely love it.
Oh my, look how perfect it pours…
I prefer recipes that are simple, as clean and healthy as possible (I know it’s still alcohol but this is Christmas and it’s a treat to enjoy with your beloveds in the festive season, or on Fridays, or Tuesdays, or in my case here right now as a cheeky Sunday lunch time beverage on my little rooftop), and can be put together in no time. Plus this recipe comes in at a fraction of the cost of a bottle of the standard baileys let alone the vegan version that costs £20 a pop. This one equates to around £5.5 to make the equivalent 700ml bottle you buy in the shop… and is under a minute to whip up fresh without any nasties in it. Christmas Win.
So whats the magic combo for this smooth, way too easy to drink recipe you’ll be wanting to make today?
Ingredients to make 550-600mls:
1 x 400ml can full fat coconut milk (I used Biona organic coconut milk as it has no additives – full fat is essential to get that creaminess)
1/2 cup whiskey
2 tsp instant coffee (use decaf if you are caffeine sensitive)
5 Tbsp. agave syrup (you can use less if you’d rather a lower amount of sugar – just adjust to your taste)
**Note: I also made this on soy milk and it was just as nice, just not as creamy, so use whatever your preference or in cupboard supplies permits.You can get all ingredients except the whiskey from Buy Whole Foods Online here.
- It really is this simple: Put all in the blender and blend till smooth (about 20 seconds for the coconut milk to evenly blend).
- Pour over ice.
This can be stored in the fridge for at least a week, just give it a good shake. But I’m guessing it’ll go within minutes like it did in my household here. Easy enough to cope with given that it’s made in under a minute.
Cheers from sunny Spain
Merry Christmas Loves,