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The Flaky Vegan

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Vaileys!! Fake Baileys - vegan Irish Cream Recipe!

Updated: Feb 24


Vegan Baileys Irish Cream

This is my latest festive Vegan Alchemy - Faileys...Fake Baileys, veganstyleeee! It is probably still a work in progress, still tweaking to get it right, and still tweakable for you to make it to your personal taste


My quest to replicate my favourite pre vegan Christmas tipple started after trying the delightful vegan M&S version - lovely, but not cheap, and not as boozy as its dairy counterpart. My thoughts wandered to how I could make it more Baileysesque. The key is sweetened condensed milk. I didn't even bother looking to see if you could buy vegan condensed milk as I don't have a spare grand to spend, and at 59p a litre at Aldi, what could possibly go wrong...

I did try just using soya cream, but the slow cooking of the sugar in the milk seems to make a difference to the final flavour, and gives a thicker consistency



I despise coffee, but found the addition of it essential for the finished flavour. With just 1 tablespoon of it against all the other ingredients it was indistinguishable, but again, if you like a coffee flavour, add more! I tried instant coffee, but Camp Coffee gave a better colour and a milder taste


Don't spend money on expensive Irish Whiskey either, I actually used a medley of leftover bits and bobs and even chucked a bit of Scotch in too!


Whilst I was playing around with flavours, I just made half batches, so using 500ml of milk. Using the measurements below, you will end up with just short of 1litre of finished lushiousness




By the by, I did a bit of research first just to check that is was a goer, and before I could even finish my sentence google had conjured up all sorts of terrible images...why, who or how would you even condense a fart....I mean, the results could be disastrous!! :-D


The caramel syrup I believe can be found in B&M Bargains and TKMaxx, but I got mine from Amazon


I sterilise my storage jars using the steam function on the dishwasher just as if I was making chutney, and if refrigerated should keep around 6 weeks. I used jars and bottles I had saved, which dressed up make lovely gifts








As if you needed any other excuses to have a go at this recipe, there is half the calories in a litre of this than regular Baileys, and costs a fraction of the price as well as being completely vegan, so on your marks, get set....go!!




Ingredients


1 litre of unsweetened soy milk - basic own brand is fine

135g soft light brown sugar

1 tbsp camp coffee

40ml caramel syrup

250ml soy single cream

1/2 tsp vanilla extract

350ml Irish whiskey



Method


Sterilise your storage bottle, or smaller jars - I used the steam cycle on the dishwasher


In a large pan, add the milk and the sugar. Bring to a gentle boil, then reduce the heat to barely a simmer, there should be no active bubbling in the pan. Leave the pan uncovered, stirring every 20 minutes or so until the milk has reduced by about half. This will take best part of 2 hours


No active bubbling on the lowest of heats

Give the milk a good stir, it should be very pale golden in colour and will probably have bits of skin which will have formed, don't worry, we will be getting rid of this soon!


Mix the coffee and syrup into the condensed milk whilst it is still warm, this will help disperse the gloopiness of the syrups, then add the vanilla


Using a sieve, pour the mix into a measuring jug. Use a spatula to force as much of the liquid through as you can, just leaving the skin behind. Be sure to scrape the underside of the sieve too - you've worked hard for this condensed milk so don't lose any! You should have about 475ml of liquid in your jug when you have finished. Stir in the cream, then as everything has started to cool, add the whiskey





Transfer to your storage bottle or jars, and seal. Decorate and gift, or enjoy yourself. Keep refrigerated and use within a month to 6 weeks



Cheers!


Debbie

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