I veganized this from a recipe that my sister gave me years ago. As far as I can tell, it tastes exactly like Bailey’s. If Irish Whiskey isn’t handy, Canadian Whiskey would make a good substitute, but not Scotch. The versions that contain eggs are supposed to keep for a month, so this should last at least as long. I’m probably going to freeze some of mine, though. This is excellent straight, but I like it even better as a 747.
Vegan Irish Cream
3/4 cup sugar
1 cup soy milk powder (I used Better Than Milk)
2 teaspoons cocoa powder
2 teaspoons instant coffee granules (I used decaf)
1 cup boiling water
1 cup coconut milk (shake the can before opening)
1 3/4 cup Irish Whiskey (I used Jameson’s)
In a blender, combine sugar, soy milk powder, cocoa powder and coffee with the boiling water until smooth. Add coconut milk and whiskey and blend.
Makes about a quart.