Dairy Free Irish Cream Liqueur (refined sugar free & vegan)

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HAPPY NEW YEAR!!

Can you believe it’s almost 2013? I can’t… but yet I’m very thankful for the upcoming new year. 2012 was an incredibly tough year for me and my family (a new medical diagnosis, and there were multiple family deaths). I am hoping 2013 will be much more calm, kind, and gentle on us all.

Last year I made many New Year’s resolutions, but this year I’m making one, and only one. I’m determined to finish the one thing I’ve been working on for years… the cookbook (yes, it’s gluten and dairy free). I’ve put my heart and soul into it, and it is so very close to being done. This WILL BE the year of the cookbook!!

Speaking of 2013… have you purchased a calendar yet? If not, please check out my friend, Lisa’s, calendars at Alaska Girl Photography. I LOVE my Alaska Girl calendar. Lisa’s photos of Alaskan scenery are beautiful!

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Over Christmas, while I was at my brother’s house, I snuck a bit of his Bailey’s Irish Cream Liqueur in my coffee. It was good, but I didn’t realize how sickly sweet it was. I found myself wondering what I was really drinking (what preservatives and sweeteners were used, did they possibly use high fructose corn syrup?). There are no ingredients listed on the bottle, so unfortunately we are left guessing. I probably should have avoided having any of the Bailey’s altogether, but I didn’t.

Since having a taste of Irish cream, I really wanted to recreate the indulgence to enjoy on New Year’s, but I definitely wanted to make it healthier, and dairy free.

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Irish cream has a very distinct flavor because of the Irish whiskey, but it is also creamy, and slightly sweet with a chocolaty-coffee taste. Honestly, it’s sublime. :)

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This recipe is linked to Slightly Indulgent Tuesdays, Allergy Free Wednesday, Wheat Free Wednesdays, Gluten Free WednesdaysWaste Not Want Not Wednesday, Freaky Friday, Gluten Free Fridays, Healthy Vegan Fridays, Simple Meals Friday, Fight Back Friday, Allergy Friendly Friday, Wellness Weekend, Monday Mania, My Meatless Mondays, Traditional Tuesdays and Fat Tuesdays

There are many ways to enjoy this recipe. You can use it as a coffee creamer, in baked goods, in other alcoholic drinks, or simply enjoy it “over the rocks!” You decide!

Even though coconut milk is a main ingredient in this recipe, I think many of you will appreciate it does not have a distinct coconutty flavor.

Diary Free Irish Cream Liqueur (refined sugar free & vegan)
Yields about 3 1/2 – 4 1/2  cups

14 ounces canned coconut milk (full fat)
1/2 cup palm sugar
1/2 cup strong brewed coffee, cooled to room temperature
1/2 cup unsweetened almond milk or coconut milk beverage
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2-1 cup Jameson Irish whiskey (I use 3/4 cup)

  1. In a small saucepan over medium heat, combine the coconut milk with the palm sugar and bring to a boil. Reduce heat to low and gently simmer the mixture for 10 minutes, stirring frequently. Remove from heat and cool for at least an hour.
  2. Place the saucepan contents in a blender along with the coffee, almond milk, cocoa, vanilla and almond extract. Blend until smooth.
  3. Stir in the Irish whiskey to taste and refrigerate overnight or until very cold before serving. Store in an air tight container in the refrigerator. Use within 4-5 days.

Megan’s Recipe Notes:
As the Irish Cream sits in the refrigerator, the cream will separate from the whiskey. Just give it a quick stir before you pour!

Have you visited Shirley Braden’s new website, All Gluten Free Desserts… All the Time?! It’s the new go-to website for gluten free desserts (and really, who doesn’t like looking at amazing pictures of dessert?)! I highly recommend you visit and check out all of the amazing dessert recipes. Don’t forget to also sign up to receive the email updates so you never miss out on a recipe!

Blessing to you and yours – Happy 2013!!

xoxo,
Megan

 

Comments

  1. says

    Oh, Megan, what a wonderful, wonderful surprise to click on the link in your email feed today and not only get a dairy-free recipe for homemade Irish cream, which I adore but simply can’t drink any more because of the dairy. (Believe me I’ve tried!) And then to see your wonderful mention of All Gluten-Free Desserts … All the Time … thank you so very much, dear!!! I am going to share this recipe over at AGFD right away. If I were home and not on vacation in Key West (we are having a blast!), I’d be making this recipe tonight for sure! Soon … very, very soon though.

    Happy 2013, dear! xoxo,
    Shirley

    • Megan says

      Happy New Year, Shirley!
      It’s my pleasure to mention AGFD! It had been my intention to mention it in my Pecan Pie Cookie recipe, but I forgot. :( There has been so much going on this holiday season.

      Thank you so much for sharing the Irish Cream Liqueur on AGFD!! What a surprise! Please let me know if you do try it, I’d be curious to hear what you think of it. :)

      How amazing to be in Key West. I bet you are having a BLAST!
      Talk to you more when you get back home.
      xoxo
      Megan

  2. Jessica says

    Wish I had all the ingredients to make this for tonight. Will have to come up with some other excuse because this sounds amazing. Nice work!

  3. says

    I just realized that I did not comment on your cookbook goal, Megan. I absolutely believe that will become reality for you this year and all of us will be so lucky when your goal/dream/resolution comes to fruition! :-)

    xo,
    Shirley

  4. says

    I am so excited about this post! Can’t wait for your cookbook and can’t wait to make this recipe. B52s are my favorite drink and I’ve only had one in the last 18 months because of the dairy. I hope you have an amazing 2013!!

    • Megan says

      Hi Anne,
      I don’t think I have ever had a B52! I’ll have to Google a recipe for one and try it. :) Happy New Year to you and your family!!
      Hugs,
      Megan

  5. says

    Oh my goodness! Did you read my mind?! I’m so excited to try this recipe. My sis and I love Irish Cream and have often lamented at it’s surely unhealthy ingredients… can’t wait to try!

  6. says

    OMG, my husband would enjoy this–he loves Bailey’s but can’t have dairy any more. Thanks for posting–will try (after sugar-free January though) :)
    –Eileen

  7. Gina says

    I love your site! You are going to get sooo sick of hearing from me. First of all, I can’t believe I am talking to someone in Alaska. Second, I LOVE Irish cream whiskey, so does my 82 yr old mother. But like a lot of people, we can’t tolerate any kind of sugar. Just stevia. I learned from your site that NuNaturals is the best so I am about to order some. I would like to make this recipe using either the plain or the vanilla flavored. Can you suggest how I might do that and in what amounts? I promise to tell you how it comes out.

    • Megan says

      Hi Gina,
      Thank you! You crack me up! And no, I won’t get tired of hearing from you – promise!

      Can you have dates? I’m thinking this recipe would taste better using dates as a sweetener vs. using all stevia…
      Megan

  8. says

    Megan, I have been to Alaska once and hope to go back. When I do…I want to stop by for one of these! :) YUM!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from vegetarianmamma.com

  9. SophieE says

    I made this without whiskey (I don’t drink alcohol), without almond extract (not a fan) and with 1.5 TBS of xylitol and a drip of molasses instead of 1/2 cup of palm sugar (when there’s no alcohol, you can get through a whole lot more so I didnt want to tempt myself with so much sugar) and YUM! Tastes like a frappucino, a drink I haven’t had since I was a teenager. My sister is coming over this weekend and we used to drink frappucinos together so I’ll have to make this for her.

    Thanks for the great recipe :D

    • Megan says

      Hi Sophie,
      You are so welcome – I’m so glad you enjoyed this and were able to tweak the recipe to your dietary needs! Thank you for sharing!
      :) Megan

  10. Jaimie says

    Hello!

    I was wondering if I can just use almond milk instead of coconut milk. This is the perfect recipe for me to use as a coffee creamer without wiskey- I don’t want to be drunk every morning! :)

    • Megan says

      Hi Jaimie,
      Your comment made me smile! So you wanting to replace the canned coconut milk with almond milk? I haven’t tried it myself, but I think it would work okay for a coffee creamer, it just won’t be as thick.
      :) Megan

      • Jaimie says

        I tried it and it was bland- I guess it’s time I go get coconut milk! It just wasn’t sweet enough in a way that I remember hehe. Thank you for the recipe! I’m just nervous about coconut milk because I don’t really like coconut flavor but I don’t think I will taste it.

    • Megan says

      Hi Regina,
      There have been studies done that prove the distillation process removes the harmful gluten proteins. So the more times a liquor has been distilled the “better off” you are drinking it. But, yes, it is considered gluten free.
      Megan

    • Megan says

      There have been studies done that prove the distillation process removes the harmful gluten proteins. So the more times a liquor has been distilled the “better off” you are drinking it. But, yes, it is considered gluten free.
      Megan

  11. Tina says

    Bless you for putting together this recipe. I’m totally missing Bailey’s right about now. Is Palm sugar the same thing as coconut sugar? If not, can I swap it one-for-one? Also I want to thank you for your caramel sauce recipe. Yum!

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