I originally made this recipe with coconut cream and a blender, but after more testing and reader feedback, I changed the method. The current version uses soy cream and is whisked together gradually, which gives you that creamy texture without the coconut flavor or the tendency for the fat to separate once chilled.
Serve it over ice, add it to coffee, or use it in my vegan Baileys cheesecake or Baileys tiramisu.
For more festive recipes, you'll find it alongside my favorite drinks, cakes, cookies, and desserts in this collection of vegan Christmas desserts.
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Why this recipe works
Really close to classic Irish cream. The combination of condensed milk, cream, whiskey, coffee, vanilla, and chocolate gives it the thick texture and familiar flavor I was looking for when developing the recipe.
No coconut flavor. I prefer soy cream here because it has a much more neutral taste and lets the whiskey, chocolate, and coffee come through.
No blender needed. Whisking the ingredients together gradually gives you a smooth emulsion without unnecessarily aerating the drink.
Made for Christmas. It takes minutes to prepare, keeps well in the fridge, and is easy to make ahead for serving or gifting over the holidays.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Vegan condensed milk: This is what gives the Irish cream its sweetness and much of that thick, luxurious texture. I use my homemade vegan condensed milk or Nature's Charm condensed milk. I prefer condensed milk over sweetening the recipe entirely with maple syrup because it doesn't overpower the other flavors and gives the drink much more body.
Soy cream: I prefer soy cream after testing different options because the flavor is quite neutral. Oat cream also works, but I find its flavor more noticeable in the finished drink.
Irish whiskey: I usually use Jameson, although another Irish whiskey can be used. The whiskey is a big part of the final flavor, so use one you actually enjoy.
Chocolate syrup: I prefer chocolate syrup to cocoa powder here because I've found it gives a flavor that's closer to classic Irish cream and blends into the drink more easily.
Espresso: You don't get an obvious coffee-flavored drink. A small amount of espresso adds depth and helps create that familiar Irish cream flavor. Freshly brewed espresso is my preference, although instant espresso works too.
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How to make vegan baileys
Here's a visual overview of this homemade dairy-free Baileys. Please refer to the detailed card at the end of this page for full written instructions.
The main thing is to get the condensed milk mixture completely smooth before adding the remaining liquids. Vegan condensed milk can vary quite a lot between brands, and some are especially thick. Whisk the espresso, chocolate syrup, and vanilla thoroughly into it first so there aren't any sticky pockets left before you add the cream.
I tested an earlier version of this recipe using coconut cream and a blender, but the coconut fat could separate once refrigerated. I now prefer adding the liquids gradually and whisking by hand, which gives me a more consistent texture without introducing a strong coconut flavor.
Add the whiskey slowly while whisking rather than pouring it in all at once. This helps everything emulsify smoothly.
The Baileys will become thicker once chilled, so don't worry if it seems a little looser immediately after mixing. Some slight separation can also happen while it sits in the fridge - that's completely normal. Give the bottle a really good shake before serving, and it comes back together.
Christina's recipe tips
Start with room-temperature condensed milk if yours is particularly thick. It will be much easier to whisk smooth than straight from the fridge.
Get the base smooth before adding the cream. This is especially important with very thick condensed milk. Once the thinner ingredients are added, any small sticky lumps become harder to work out.
I prefer soy cream to oat cream. Both work, but in my testing soy has the more neutral flavor and gets you closer to classic Irish cream.
Adjust the thickness after chilling. The drink becomes more viscous in the fridge. If it's thicker or stronger than you like, whisk or shake in a small splash of oat or soy milk.
Shake before serving. A little natural separation is normal after sitting in the fridge and doesn't mean the recipe has split.
Alcohol-free whiskey works too. One reader replaced the Irish whiskey with an alcohol-free alternative and reported that it worked perfectly. I haven't personally tested that variation, but it's a useful option if you want the flavor without the alcohol.
Storage & Serving
Store the vegan Baileys in a sealed, sterilized bottle or jar in the refrigerator for up to 7 days. Give it a good shake before pouring.
I love it simply served over ice, but it's also delicious added to coffee or poured over vegan ice cream.
It makes a particularly nice homemade Christmas gift too. Divide it between smaller sterilized bottles, keep them refrigerated, and gift them to friends, family, or neighbors with a note to shake before serving and keep chilled.
If you're making a batch specifically for desserts, use it in my no-bake Baileys cheesecake or vegan Baileys tiramisu.
More Vegan Christmas Drinks
For another creamy holiday drink, try my easy vegan eggnog, flavored with vanilla and warming nutmeg.
My homemade pistachio cream liqueur is another easy dairy-free liqueur that's lovely served over ice or added to coffee and desserts.
Or browse my vegan Christmas desserts for more festive drinks, cheesecakes, cookies, cakes, and puddings.
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
Vegan Baileys (Irish Cream)
Equipment
Ingredients
- 320 g (1 cup) vegan condensed milk *note 2
- 40 ml (⅕ cup) espresso
- 1 tablespoon vanilla extract or 2 tsp vanilla bean paste, or scraped-out vanilla pod
- 2 teaspoons vegan chocolate syrup or cocoa powder
- 260 ml (1 cup) soy cream or oat cream *note 1
- 180 ml (¾ cup) oat milk or soy milk/almond milk
- 250 ml (1 cup) Irish whiskey
Instructions
- Update: Based on some reader feedback this improved version is made without a blender or coconut cream. This way there is no risk of splitting the mixture, as the fat content in coconut milk tends to separate when chilled. To make the original version see recipe note 3.
- In a large bowl whisk the dairy-free condensed milk, espresso, vanilla extract, and chocolate syrup or cocoa powder until smooth.
- Pour in the soy cream and oat milk and whisk to combine.
- Slowly drizzle in the whiskey whilst whisking until combined.
- Transfer to a sealed glass bottle, mason jar, or airtight container and refrigerate.
- Storage: It will keep in a sealed container in the fridge for up to 7 days. Shake the jar/bottle well before serving as it will naturally separate in the fridge.
Notes
- Soy Cream: Swap 100ml soy cream for full-fat canned coconut milk to make the original version of the recipe.
- Vegan Condensed Milk: Works with both sweetened condensed coconut and sweetened condensed oat milk. I recommend homemade condensed milk or Nature's Charm for the best quality.
- To make a coconut milk version, swap 100ml soy cream for full-fat coconut milk (not coconut whipping cream), and blend all the ingredients in a high-speed blender until combined. If the mixture splits in the fridge, gently warm it in a saucepan on low heat while whisking for a couple of minutes.
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