I’m a nutritionist, it’s true, but I am also absolutely ALL about balance! And I certainly enjoy an alcoholic beverage once in a while, with my drinks of choice being Campari & Soda or Baileys on Ice as a night-cap.

However, Baileys can be a problem for those who have issues with dairy (be it an intolerance or choice not to eat it). This was me for a long time so I decided to make a dairy-free version of Baileys!  And you know what, while it doesn’t taste exactly like Baileys, it tastes pretty darn good!

Below I’ve provided the recipe for both “dairy-free” as well as “non-dairy-free” homemade baileys.

Just remember, as with all alcoholic beverages, consume responsibility.

Recipe Type: GF, DF, RSF, Paleo, Vegan option

Makes about 500-600mL

Ingredients:

For DAIRY-FREE BAILEYS

• 1 x 400mL can organic coconut cream (be sure there are no added preservatives or emulsifiers)
• 1/4 – 1/2 C liquid sweetener (honey/maple syrup/rice malt syrup, to your tasting)
• 1.5 T raw cacao powder or chocolate syrup
• 2 shots of espresso (or 1 tsp instant coffee)
• 1 tbsp vanilla powder or pure vanilla paste
• 1/2 – 1 C Irish whisky (to your personal taste preference, start with 1/2 C and if you feel like more then go for it!)

FOR NON-DAIRY-FREE BAILEYS

• 1 x 600mL jar thickened cream
• 1 can sweetened condensed milk
• 2 T raw cacao powder or chocolate syrup
• 2-3 shots of espresso (or 1 tsp instant coffee)
• 1 tbsp vanilla powder or pure vanilla paste
• 1-2 Cups Irish whisky (to your personal taste preference, start with 1 C and if you feel like more then go for it!)

Method:

1. Place all ingredients in a blender and blend for about 15 seconds. Taste and adjust as you like.
2. Serve over ice.
3. I love Baileys it drizzled over ice cream!
4. Store in the fridge, it should last several weeks, just give it a good shake each time before pouring as the the cacao may settle.