Vegan ‘Baileys’ Irish Cream Liqueur

This quick, blender version of a famous Irish cream whisky liqueur is absolutely delicious and 100% vegan! We used value whisky and instant coffee and it still worked well! It does need to be drunk almost immediately (shame!) but if the coconut milk starts to re-set, just blend again or warm through a little in the microwave and whisk quickly. You can also halve or quarter the quantities easily.

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Total time



  • vegan-desserts


  • 75ml/⅓ cup Scotch whisky or Irish whiskey
  • ¼ cup strong fresh coffee, cooled OR 1 heaped tsp instant coffee (dissolved in small amount of boiling water and left to cool)
  • 1 tsp vanilla essence
  • 1 tin coconut milk
  • 4-6 tbsp agave syrup or more to taste


  1. Place everything in a blender and whizz for 2 minutes or until completely smooth. Taste and adjust sweetness/whisky strength/coffee strength as desired. Whizz again.
  2. If storing in the fridge, make sure you soften it up again in the microwave or in a pan of hot water and whisk it up.

Optional extras / notes

  • Makes about 500ml liqueur


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