Homemade Coffee Cream Liqueur (Vegan Baileys) silky smooth, rich and creamy. Enjoy over ice, blended in hot chocolate or shared festive gift.
Our homemade Coffee Cream Liqueur is silky smooth and quick, easy and plant-based. We’ve wanted to recreate vegan Baileys for ages! We’ve tried the branded vegan version and we found it overly sickly sweet (sorry Baileys).
Easy to make
You will need 6 ingredients – it’s that simple to create this velvety smooth delight. The joy of making your own version is that you can tweak the strength of the coffee or add a little more of a glug less whisky to suit your taste.
Drink (responsibly) on its own, over ice or add a splash to your hot chocolate. Also makes a perfect festive gift for anyone who enjoys a festive tipple.
Can I use decaffeinated Coffee?
I have a confession (Hi, Claire here) I don’t like coffee and I react badly to caffeine; it really doesn’t do me any good. But I used to love a Baileys and this homemade version is delightful, when I make my version, I use decaf coffee. The joy of making it yourself is you can decide the type of coffee you’d like to use and how strong it is within the blend. Sarah does love a good coffee and so do our friends and husbands and we all agreed this Coffee Cream Liqueur is spot on.
How to make sure the Coffee Cream Liqueur is silky smooth
Make sure you stir the condensed milk on its own until it is smooth, before whisking it into the other ingredients. If you have a blender, put all the ingredients in and blend until smooth. If you don’t have a blender a large bowl and a good whisk will work a treat.
Coconut Condensed & Evaporated Coconut Milk
Yes! Absolutely and no, you do not taste the coconut when the ingredients are blended together unless you add extra evaporated coconut milk, then there might be a slight after taste. Do not try making this with coconut milk from a carton, it won’t be creamy or sweet enough.
We have used Nature’s Charm Evaporated Coconut Milk (360ml) and Biona organic Condensed Coconut Milk (210g) – other brands are available.
Choice of Whisky
This is entirely up to you but we chose to use a traditional Irish whisky.
How to Store the Coffee Cream Liqueur
Store in the fridge for up to 2 weeks. It is common for the liquid to separate slightly – be sure to shake the bottle before drinking, this will restore the Coffee Cream Liqueurs silky smooth texture.
This homemade Coffee Cream Liqueur is silky smooth, quick, easy and plant-based.
5g instant coffee (decaf if preferred)
30ml just-boiled water
360ml evaporated coconut milk
210g condensed coconut milk
200ml Irish whiskey
1 tsp vanilla bean extract
In a small bowl mix together the coffee and the boiled water, until the coffee dissolves, then set to one side to cool.
In a mixing bowl whisk together all the ingredients until you have a silky-smooth coffee cream liqueur. Alternatively, put the ingredients in a blender jug and blend until smooth, this will only take a minute.
Then decant into airtight bottles. Store in the fridge and consume within 2 weeks.
Keywords: coffee cream liqueur
This vegan Coffee Cream Liqueur recipe was created for Anwyl Homes as part of a paid partnership, we had great fun testing out their kitchens whilst making a collection of recipes that we’ve developed for them. The videos were filmed by the Soup Creative team.
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