Winter time always makes me think of Bailey’s Irish Cream. Unfortunately, the cream in Bailey’s is made from dairy milk, so it is a no go. Earlier this year, the makers of Bailey’s, R. & A. Bailey & Co came out with Baileys Almande which is dairy-free, however it contains beeswax. So, while dairy-free, it is still not vegan. So close, yet so far. I have to wonder, why beeswax needs to be added to food, but I digress. Rather than miss out of this seasonal beverage, I came up with a vegan version. This vegan Bailey’s is great for sipping over ice by a fire or adding to hot chocolate with vegan marshmallows and whipped coconut cream. You can even add a splash to whipped coconut cream to kick it up a few notches. Adjust the amount of whiskey to your taste, or even leave it out for a non-alcoholic version.

Prep Time: 5 minutes
Yield: about 4 cups

2 cans coconut milk
½ cup brown sugar
1 Tablespoon cocoa powder
1 Tablespoon vanilla extract
1 teaspoon instant coffee
pinch salt
½ cup Irish Whiskey


1. Add all ingredients except whiskey to a large bowl. Whisk until sugar is dissolved and there are no lumps of cocoa powder. You can also do this in a blender on low speed. You want all the ingredients combined, but not whipped up.

2. Stir in whiskey to taste.

3.  Taste to adjust sweetness and alcohol content.

4. Pour into a bottle and serve over or ice or chill in the refrigerator. Store in the refrigerator. Shake well before serving as the whiskey will separate.