Vegan Irish Cream

It’s probably not surprising to hear that I loved Bailey’s Irish Cream in my non-vegan days.  I’ve seen recipes for vegan Bailey’s online now and then, and with St. Patrick’s day almost here I finally had the perfect excuse to whip some up.  Once I did I was kind of kicking myself, because it was so ridiculously easy to make.

Although I guess it’s good that I’m just finding out now, because if I’d known all these years that some vegan Bailey’s was just a mix and a shake away, I’d have been guzzling a lot more than the daily recommended amount.  (And nutritionally speaking, I’m sure the recommended amount is zero.)

I have fond memories of drinking Bailey’s on the rocks at theatres back when I was studying in London. Almost all the theatres there had incredibly cheap day-of tickets for students, so we tried to take advantage of those tickets as often as possible.  Every now and then I would treat myself to a Bailey’s on the rocks, and I would enjoy every last drop of that sweet, creamy booze!  Side note – In addition to full bars in most of the theatres, including movie theatres, they also sold ice cream treats during intermission (or at least they used to when I lived there).  It was awesome.

Okay, enough reminiscing… you guys need to get your vegan Irish Cream on!  I found this recipe on VegWeb, but halved it so that I could save some of the hazelnut creamer for another recipe.  I thought the whiskey was just a touch strong (which isn’t a bad thing, but it just didn’t taste as much like the Bailey’s I remembered), so I reduced it just a tiny bit.  Feel free to add more or less to taste.

Vegan Irish Cream

1 cup hazelnut soy creamer
1/4 cup plus 1 tablespoon Irish whiskey (I used Bushmills, but you could also use Jameson)
1 1/2 tablespoons chocolate syrup

In a clean jar or bottle, combine ingredients together and shake until everything is mixed.  You can store this in the refrigerator, but you’ll need to shake it each time before pouring.

Notes: If you can’t find hazelnut soy creamer, don’t despair!  You can use plain or vanilla flavored creamer and just add some hazelnut flavored syrup or extract.  And though I haven’t tried it, I’m sure this would also be great without the hazelnut flavor.  You could try adding some vanilla extract instead.

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8 Responses to “Vegan Irish Cream”

  1. This looks yummy – I love the Shamrock background in your photo. I made some vegan Irish cream a couple of Christmases ago that did taste like the real thing, if you want to take a look. It was a bit more effort, though.

  2. Thanks, Claire! And thanks for the link to your recipe – it looks fantastic! I’ll have to try that one next!

  3. Sounds delicious! I was never really into Bailey’s pre-vegan, but I could certainly get down with this.

  4. This looks like the perfect drink for St. Patrick’s Day (or any day)! Gorgeous photo.

  5. They all still do sell ice cream at intermission in little cups, at least on the West End and at a student production in Cambridge. Looked like they had sorbet too but I had eaten so much that I didn’t tempt myself. Especially when I kept sneaking vegan English cream chocolates from Fortnum & Mason and Charbonnel et Walker. Thanks so much for the recipe!

  6. Hi, Jenny! You’re more than welcome, and thanks for the update. Vegan English cream chocolates sound fantastic! I’m so jealous!

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