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This vegan Irish cream is an authentic version of the classic Bailey’s drink that is dairy-free. Made with coconut cream, Irish whiskey, and sweetened with coconut sugar, it’s a delicious drink to enjoy on the rocks or in your coffee!
Before I was vegan I enjoyed an occasional Bailey’s Irish cream. There were really two times a year when we brought out the Bailey’s; Christmas and St. Patrick’s Day.
My husbands sister is a big fan or Irish cream. Which is why we always had it around Christmas when she was in town visiting.
Since we always had a bottle at Christmas time, and didn’t get close to drinking it all, we would break it out again a few months later for St. Patrick’s Day!
My favorite way to enjoy Irish cream is in the evening in my cup of decaf coffee. It’s such a great after dinner drink.
Sweet, creamy, with a hint of coffee flavor, and a kick from the whiskey! Who needs dessert, when you’ve got a digestif!
Since becoming vegan, when the rest of the family was enjoying their Bailey’s, I would just have my coffee with a touch of soy or almond milk.
But this year, I decided to make my own version so I wouldn’t be left out! Whether you’re dairy-free or vegan, now you can enjoy this delicious drink with friends just in time for St. Patrick’s Day! I’m certain they will love it too!
It’s so simple and easy to make, I don’t know why I didn’t do it sooner!
Why you’ll love this Vegan Irish Cream recipe…
- A vegan version of Bailey’s Irish cream!
- Super creamy
- Sweetened with unrefined coconut sugar
- Works well in any cocktail that calls for Irish cream!
- Pour into coffee
- Drink it on the rocks
- Make a martini or mudslide!
Recipe Ingredients and Notes
Coconut Milk and Coconut Cream: I used a combination of full fat coconut milk with coconut cream. The combination gives this drink an extra luscious creamy texture. If you can’t find coconut cream, use two cans of coconut milk. I recommend sticking with the full fat version, but if you’re looking to reduce the number of calories you can use light coconut milk. Just be aware that it won’t be as thick and creamy.
Irish Whiskey: I love Jamison Irish whiskey! It just seems necessary with this recipe. When my husband and I went to Ireland we visited the distillery and it remains one of my favorite experiences. However, if you don’t have Jamison, or prefer a different whiskey, go ahead and use that instead.
Strong Coffee: I don’t have an espresso machine at home, so I make a really strong cup of coffee to use in this drink. If you can make espresso at home, go ahead and do so! If you’re worried about the caffeine it’s fine to use decaf coffee.
Coconut Sugar: Coconut sugar is less refined than cane sugar which is why I use it in this recipe. If you don’t have coconut sugar, you could also use maple syrup, honey (if you’re not vegan), or agave syrup. You could also use organic cane sugar if you don’t mind that it is refined.
Vanilla Extract: A hint of vanilla brings out the flavors of the coffee, and cream.
Tools and Equipment
Blender to combine all of the ingredients and make it extra thick and creamy.
How to Make Vegan Irish Cream – Step by Step
Step 1: Over medium heat, add the coconut milk, and coconut cream to a saucepan. Whisk together until combined.
Step 2: Add the coconut sugar. Whisk together until the coconut sugar dissolves.
Step 3: Remove from heat. Pour the sweetened coconut milk into a blender. Add in the whiskey, coffee, and vanilla extract. Cover with lid. Be sure that the mixture isn’t completely full to the top of the blender. If your blender is too full, the warm liquid will expand, and you’ll have a big mess!
Step 4: Blend until smooth. Allow the mixture to cool completely. Then serve over ice, or in you favorite beverage!
Top Tips for Making Vegan Irish Cream
- Use a high quality coconut milk and coconut cream. I usually get mine from Trader Joe’s, but if you don’t have a Trader Joe’s near you, the Thai Kitchen Organic brand is also very good.
- Coconut cream will slightly thicken when warmed and sugar is added. That’s okay! It helps to create a thick creamy texture.
- Don’t fill your blender to the very top with warm liquid. Warm liquid expands as it is blended, which means you could blow the top of your blender and have a huge mess on your hands! If you have a standard size blender, you should be fine.
How to Serve
Over Ice: Pour over ice and enjoy plain and simple.
Coffee: Make an Irish coffee by mixing this in as a creamer. My favorite!
Bailey’s Martini: Make an Irish Cream martini using this vegan Irish cream as a substutite.
Mudslide: Create a vegan mudslide! You’ll need coconut whipped cream, and dairy-free chocolate.
How to Store and Keep
Store in an airtight bottle in the refrigerator. It will keep for up to 5 days. Shake well before serving.
Check out these other vegan St. Patrick’s Day recipes!
If you’ve tried this recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Vegan Irish Cream
- 14 oz coconut milk full fat
- 14 oz coconut cream
- 1/2 cup coconut sugar
- 3/4 cup Irish whiskey use more or less whiskey depending on how strong you want it
- 3/4 cup espresso or strong coffee
- 1/2 tsp vanilla extract
- Over medium heat, add the coconut milk, and coconut cream to a saucepan. Whisk together until combined.
- Add the coconut sugar. Whisk together until the coconut sugar dissolves.
- Remove from heat. Pour the sweetened coconut milk into a blender. Add in the whiskey, coffee, and vanilla extract. Cover with lid. Be sure that the mixture isn't completely full to the top of the blender. If your blender is too full, the warm liquid will expand, and you'll have a big mess!
- Blend until smooth. Allow the mixture to cool completely. Then serve over ice, or in you favorite beverage!
- Store in an airtight bottle in the refrigerator.
- It will keep for up to 5 days. Shake well before serving.