Vegan Irish Cream Recipe (Baileys)

Vegan Irish Cream (Baileys)

Merry Christmas everyone! We have tried again and again to get vegan Irish cream (Baileys) to work with varying results. We tried the official almond milk version, but we felt it fell short of the original flavour and texture, so we came up with this!

Vegan Irish Cream Recipe (Vegan Baileys)

This is as close as we could get to the actual thing and we hope you enjoy it (responsibly of course!).


Vegan Irish Cream Recipe (Baileys)

Vegan Irish Cream (Baileys)

Vegan Irish Cream (Baileys) is here and it's just as creamy and delicious as the original!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Drinks
Servings: 1 litre
Author: Paul


Chocolate syrup

  • 65 g unsweetened cocoa powder
  • 65 g white sugar
  • 120 ml cold water
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Condensed oat milk

  • 450 ml Alpro oat original milk
  • 100 g white sugar

Baileys mix

  • 250 ml Irish whiskey
  • 1 tsp instant coffee
  • 1 tsp vanilla extract
  • 3 tsp chocolate syrup
  • 400 ml condensed oat milk
  • 250 ml Alpro soya cream
  • 200 ml Alpro oat original milk


Chocolate syrup

  • Combine the cocoa, sugar and salt in a saucepan.
  • Add the cold water slowly mixing until the texture is smooth.
  • Bring to a medium heat and stir for 5 minutes until it thickens but is still runny.
  • Stir in the vanilla extract then leave to cool.
  • You can store the syrup in an airtight container for up to a month in the fridge.

Condensed oat milk

  • Add the milk and sugar to a saucepan and stir on a low heat until the sugar has dissolved.
  • Now bring the mixture up to a low simmer and leave for 30/40 minutes until the colour has darkened and the liquid has reduced. Don’t stir the mixture whilst it is simmering as this will crystallize it and you’ll have to start all over again…
  • Pour the condensed milk into a jug and leave to cool.

Making the Baileys

  • In a food blender add the condensed milk, soya cream, whiskey, instant coffee (I prefer espresso powder), vanilla extract, chocolate syrup.
  • Blend for 30 seconds until smooth.
  • Store in a sterilised glass bottle (re-use a wine bottle they are 750ml, then have a couple of glasses over ice to use up the extra!)


The chocolate syrup recipe was adapted from
and condensed milk adapted from
Merry Christmas!
Tried this recipe?Let us know how it was!

One Comment

  1. Looks gorgeous!

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