Dairy-free ‘Baileys’

Here’s another recipe to get you through the Christmas season – ‘Baileys’. Now of course the real Baileys recipe is secret, so this is my version of this gorgeous Irish cream treat. It may not taste exactly like the real thing, but after you’ve spent numerous Christmas’s jealous of everyone else enjoying this delightful tipple, it tastes rather lovely!

Consumer demand is a powerful thing, and dairy-free Baileys – Almonde – has reached the British shores, but it’s not readily available in the shops, especially outside London. This recipe is so quick and easy to make, for me it’s less hassle than trying to buy it (although I will track a bottle of the real stuff down, just for research purposes, of course!).

I prefer to use oat cream as the base in my version. It’s light but has a super creamy taste with no underlying tang, like other dairy-free creams may have. As it’s nut free, it’s also suitable for most sensitive eaters, although if you have a gluten allergy, then you’ll need to opt for something else. The recipe works well with coconut milk (but not suitable for anyone following the OMS programme) or cashew cream, although both of these only keep in the fridge for a couple of days. Oat cream lasts a good week, although it’s usually all finished well before then!

To keep my Baileys a true Irish cream, I use Jameson’s whiskey. Fortunately, it’s free of all animal products (as confirmed on the Barnivore website here) so no worries about pesky milk, egg or fish proteins sneaking in. Phew! And of course, when you make your own, you can add the amount of whiskey that suits your tastebuds.

So this Christmas, why not treat yourself to an indulgent glass or two of this gorgeous dairy-free Bailey’s alternative? Cheers!

Dairy-free ‘Baileys’ (makes approx 600ml)
500ml oat cream (I use Oatly)
2 teaspoons vanilla essence
2 tablespoons cacao powder
2-4 tablespoons maple syrup (depending on how sweet you want it)
75-125ml Irish whiskey (like Jamesons)

Pour the cream, vanilla essence, maple syrup and cacao powder into a blender and whizz for 30 seconds until combined. Add the whiskey, whizz again briefly then pour into clean glass bottles. Store in the fridge. Enjoy!

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