I like Baileys, a lot, but I rarely have it except at Christmas. Turns out I rarely have anything with lactose in it anymore, so what do you know, I found out this Christmas that I'm suddenly lactose intolerant. Yay. A literal pain in the… gut.
I tried the official vegan one (Almande or something) and it is foul. Like, how you imagine drinking Dulux gloss paint from the can must be like.
So I found a recipe online (this one) and adapted it a bit (also, agave syrup is sugar, for crying out loud). Proper Baileys is a lot sweeter, so add more syrup if that's your thing. I used a mix of Oatly cream and their 'Barista' milk, it's got a higher fat content so is a good substitute for dairy cream.
- 125 ml whisky
- 75 ml really strong coffee
- 2 teaspoons vanilla extract
- 400 ml oat cream (or half oat cream half oat milk)
- 2 tablespoons maple syrup (add more to be closer to the commercial brand taste)
Put it all in a bottle, put the lid on and shake it. Bosh. Done.
Keep it in the fridge for as long as the oat milk or cream says you can on its container, but drink it before then obviously.