… Raising a Glass in Cheer Once Again!
Oh, oh, oh this is so, so good! I’ve been missing those sweet, creamy, luxurious-mouth-feel drinks. You too? Well, miss them no more! We gluten-free, dairy-free folks have to stick together and share our successes, right? Even toasting to them occasionally. So pull up a bar stool, lift your glass (filled with this lovely Baileys Irish Cream Copycat), and toast to another delicious and safe* alcoholic beverage.
For those who might not be familiar with the original Baileys Irish Cream, it has a flavor of cream, coffee, whiskey, and a hint of chocolate. Oh, and did I mention, deliciousness. Yes, that too.
I’ve been told by folks without food restrictions that this recipe mimics the real thing quite well, with the original being just a bit sweeter. For my taste, I don’t think it needs extra sweetness, but you can easily increase it to your liking. You can also adjust the level of whiskey you include. This recipe has boldness to it. Again something I like, but it can be toned down to your preference.
The ingredients blend up in less than a minute in your trusty blender, and the mixture will last up to two months if kept chilled in the fridge (I keep mine in a re-sealable mason jar). When you’re ready to use it, simply give the jar a quick shake to re-homogenize the ingredients, then pour and enjoy.
Baileys Irish Cream Copycat is delicious naked sipped from a glass (a chilled glass would be fun), over ice, or coconut milk or almond milk ice cubes (so they don’t make the cocktail watery when they melt), and especially in coffee. Adding a smidge of this mixture makes that morning cup of coffee (holidays and weekends, my friends) or after dinner coffee so much more enjoyable, if you ask me.
So let’s get to the recipe, so we can get to the toasting!
And if you like creamy and luxurious feeling drinks, be sure to try my Snowflake recipe too!
Gluten-free Dairy-free Baileys Irish Cream Copycat Recipe
Prep time: 5 minutes
Cooking time: None
Chill time: can be used immediately; store in fridge
1/2 cup + 1 Tablespoon canned coconut milk, well shaken before measuring
7 Tablespoons unsweetened almond milk
14 ounces non-dairy sweetened condensed milk, room temp or chilled – see note below
1 1/2 teaspoons instant coffee, reg or decaf – I use Maxwell House
2 Tablespoons chocolate syrup – I use Hershey’s
1 teaspoon vanilla – I use McCormick
Combine all ingredients in a blender. Blend on high for 30 to 60 seconds. Taste for sweetness, add a little sugar if more sweetness is desired. Blend again, if appropriate. Serve and enjoy. Store in an airtight, re-sealable jar in fridge for up to two months. Shake before serving. (See serving suggestions in the intro above.)
NOTE: To make non-dairy sweetened condensed milk, combine 2 14-ounce cans coconut milk (regular not low-fat – I like Thai Kitchen) and 1/2 cup sugar in a medium saucepan. Bring to a simmer over medium heat and cook until reduced by half (14 ounces or 1 ¾ cups when done), stirring very often in the beginning of the cooking process, then constantly near the end when the mixture becomes thick. Use caution when stirring because the mixture will bubble up when you place a stirring utensil into the hot mixture. When reduced, remove from heat, add a pinch of salt, stir and let cool. Store in an airtight re-sealable jar in fridge until ready to use.
*It’s only safe from allergens – please remember to drink responsibly so everyone can have fun and stay safe.
I generously give thanks to Alisa Fleming of www.godairyfree.com for her dairy-free substitutions that I’ve altered for this recipe.
Safe food is a journey … Thrive!™