Daylight savings time has descended.
It’s dark when I up. It’s darker when I get home. I can’t tell if it’s time to drink coffee or whiskey anymore. For the sake of this post, we’ll wake pretend like I drink whiskey on the reg.
Might as well, as I’ve pretty much stopped doing anything productive the second the sun goes down anyway.
And it’s the first snow of the year! Time for vegan Baileys. I got this recipe from Oh She Glows, who got got the recipe from Epicurious Vegan, who is a genius.
I’ve never actually had real Baileys. It joins the long list of things I never had before I became vegan and therefore will never experience (Twinkies, calamari, Chick-Fil-A….I’m not mad about it.) But my Baileys-drinking friends have confirmed that this is even better than the original.
Enjoy!
Vegan Baileys Irish Cream
Thanks to Oh She Glows and Epicurious Vegan!
Ingredients:
- 1 can light coconut milk
- 1 can full-fat coconut milk
- 1/2 cup brown sugar
- 3/4 cup strong espresso or coffee, or to taste
- 3/4-1 cup Jameson Irish Whiskey, or to taste
- pinch of salt
- Combine cans of coconut milk in medium-size pot and whisk in sugar. Bring to a boil and let simmer for 10 minutes, stirring frequently.
- Remove from heat and stir is coffee/espresso.
- Stir in a pinch of salt and whiskey.
- Alter to taste and store in tightly sealed, refridgerated container.
