Skip to Content

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


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!


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.

DSC_0416 (Medium)

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. 🙂

DSC_0396 (Medium)

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)
1/4-1/2 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!!



Gluten Free Dog Treats (with grain free option)
← Previous
Refined Sugar Free Peanut Butter Spread with Chia Seeds (mock Jif)
Next →


Wednesday 11th of October 2017

Hi! My husband is lactose intolerant and LOVES Irish cream drinks lol. But is there any way a person can preserve is via canning?? Shannon Johnson


Monday 16th of October 2017

Hi Shannon, that's a GREAT question that unfortunately I don't know the answer to. I'm not much of a canner (just have limited experience with it). Sorry!

Erin in FBX

Saturday 11th of February 2017

Hey Megan, only 4-5 days in the fridge? I'm not sure I can go through an entire batch that quickly.


Wednesday 15th of February 2017

Hi Erin! It really depends on what brand of coconut milk you use (ones with preservatives vs. no preservatives). If the brand you use has preservatives in it, it might last 7-10 days. 4-5 days is erring on the safe side (I just hate to inform anyone wrong).

Stephanie Treasure

Tuesday 4th of October 2016

Is there a way to make this caffeine-free as well?


Thursday 6th of October 2016

Decaf?! It won't be totally caffeine-free, but at least it will be close.


Tuesday 15th of December 2015

Can I make this without the coffee? What would I substitute? Thanks!


Tuesday 15th of December 2015

You could make it without the coffee (there is no substitute), but then you'd just be left with spiked chocolate milk! ;) Not that there's anything wrong with that!


Friday 23rd of January 2015

I have had a bottle of Jameson for 7+ years. I finally know what to do with it! I tried a taste before it went in the fridge to chill and can't wait to serve it to my guest for dessert tonight and show them that dairy free can be awesome!!! Thank you for sharing the Irish whisky LOVE!


Friday 23rd of January 2015

Awe! Anna, your comment totally made my morning! :) So happy you enjoyed it - I hope it wows your guests tonight!