Dairy Free Baileys

By: Cassy Joy
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We're talking dairy-free baileys today, my fuzzy little man peach! Dairy-free baileys tastes exactly like regular baileys – except, because you're making it from home, you know exactly what is going into that glass of creamy goodness. Best of all, it's a breeze to make and whether you're dairy-free or not, I argue this version is the tastiest.

Have you ever drunk Baileys from a shoe? My college years are pocked by memories of: drinking beer from a blender pitcher (sorry, Mom), pizza rolls (oh GOODNESS, those were good), and giggling for HOURS about Old Greg and his Baileys. If you have no idea what I'm talking about, click here. WARNING: Old Greg falls in a really dry, slightly (or maybe very) strange humor range. It's quote-worthy, odd, reminds me of my friends from college, and somehow has me craving a glass of Baileys.

dairy free baileys

This dairy-free baileys is really simple to make. It requires both full fat AND light coconut milk. Note that I have tried making it with just one kind of coconut milk and I've also tried it by skipping the stovetop portion of the instructions – both failed, you MUST follow the instructions as written. If you do, you'll have the creamiest, most delicious, no-junk-filled baileys to sip on.

I like to serve up my dairy-free baileys on the rocks with a spoonful of whipped cream (dairy-free option here), a few chocolate crumbles on top, and a sprig of fresh mint. It's a lovely, dessert cocktail to serve up after a dinner party!

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Dairy Free Baileys

dairy free baileys

Celebrate St. Patrick's Day with your very own dairy free Baileys mix! Delightfully boozy, and perfect for a creamy party beverage.

  • Author: Amber Goulden
  • Prep Time: 00:05
  • Cook Time: 00:15
  • Total Time: 20 minutes
  • Yield: Serves 8 1x
Scale

Ingredients

  • 1 can full-fat coconut milk
  • 1 can light coconut milk
  • 1/3 cup maple syrup
  • ½ cup cold brewed coffee
  • ¾1 cup Irish whiskey, such as Jameson
  • Whipped cream, for garnish
  • Shaved dark chocolate, for garnish

Instructions

  1. Add one can of full-fat coconut milk and maple syrup to a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and let cook for 10-15 minutes, until reduced by about half, then remove from heat.
  2. Add the light coconut milk, coffee, and whiskey to the reduced coconut milk and whisk to combine. Refrigerate for at least 2 hours then enjoy cold with whipped cream and shaved chocolate!

Notes

  • If you'd like a more mocha-flavored Baileys, you can add 1 tablespoon cocoa powder to the coconut milk and maple syrup mixture then follow the instructions to reduce it as written.
Comments

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  1. Ash says:

    This recipe makes me so happy!!! I am a lover of Bailey’s but can’t have the commercial stuff. Thank you for publishing a cleaner, dairy free option!!

  2. Molly says:

    Who knew Bailey’s could be so easy to whip up?! I can’t WAIT to make this and put it in a weekend cup of coffee

  3. Stephanie says:

    Hey Cassy! This looks amazing!!! I have an odd sort of question. For the full-fat coconut milk, I’m able to obtain two different kinds – one that’s mostly solidified, very little water; and one that’s fully liquid-y. Which is best to use for this recipe? If it matters, the lite coconut milk I can find is always liquid-y. Thanks for any advice!

  4. Amber says:

    Make an assessment!

    So good lol. This looks yummy!

  5. Suz says:

    This turned out incredibly good. We added the cocoa powder and it was so great! It has only a bit of a coconut flavor but otherwise just tasted like Bailey’s… It’s so amazing I’d drink it right out of a shoe 😉