Vegan Baileys

[Iain]

800 ml Coconut Milk
88g soft brown sugar
200 ml FRESH strong coffee
240 ml Irish Whiskey (essence based)

Add coconut milk to saucepan and whisk in the sugar.

Bring to a low boil then simmer for 10 - 12 minutes (thickens mixture)

Remove from heat then whisk in the coffee

Once at room temp add the whiskey, whisk and bottle ! Store in the fridge. Should be good for 5 - 7 days.

Notes :-

I use a push down plunger pot to make the coffee .. use either an expresso or a 5 rated coffee ... stronger the better !

To be properly vegan no animal products should be used ... I use bentonite to clear the wash.

Makes just over a litre.

This is a little thinner than the original but could be made thicker by replacing half the coconut milk with coconut cream . Or use the ktc bars of coconut to make the cream.


enjoy all !

Iain