Bailey's Irish Cream

By Vegiegail

Ingredients

• 1 can coconut milk, room temperature
• 2 tablespoons brown sugar
• 1/4 cup So Delicious coconut milk creamer
• 2 tsp vanilla extract (use real vanilla)
• 1/3 cup fresh brewed strong coffee (I used Stumptown)
• 1/2 cup -3/4 cup whiskey, to taste
• 5 dark chocolate discs from Trader Joe’s melted, and mixed with 1 Tablespoon agave nectar

Details

Adapted from epicuriousvegan.com

Preparation

Step 1

Combine all ingredients in VitaMix and blend till smooth*. Adjust sweetness and whiskey-ness to taste. This recipe makes about 24 ounces. Keep refrigerated.

I’m not sure how long this lasts. It goes fast. Let me know if your batch stays around long enough to gauge shelf-life.

* Alternatively, combine ingredients into a medium size bowl and whisk until smooth. This won’t take long, and will probably be just as easy, or easier, than using a high speed fancy-pants blender.

NOTES

–> Serve over ice (recommended), with coffee (delicious) or just drink straight from the jar (perhaps necessary).

–> The whiskey separates from the rest of the ingredients after about an hour, floating on the bottom. This is normal. Just give it a big shake before using or before foisting upon some poor unsuspecting individual.