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Better than Baileys Irish Cream - Vegan adaptation by Mark Olsen.

Make yummy Irish Cream for about 1/3 of the cost of a commercial version! Apart from being delicious (and potent!), this recipe also caters to vegans and those who are dairy intolerant.

You will need:

1 tin coconut milk*
2 tbs brown sugar
2 tbs chocolate topping**
2 tsp vanilla essence
3/4 cup whiskey*** (or to taste)

Method:

Combine all ingredients thoroughly using a whisk, but do not froth. Keep refrigerated, preferably in a dark bottle. Old "Baileys" bottles are ideal. As this recipe does not use any artificial preservatives, I guess it will only last about a week.

Variation:
To make a thick, alcoholic dessert mousse: Use coconut cream and 500ml vegan custard. You can buy vegan custard from some supermarkets or make your own using custard powder and soy milk. Refrigerate for at least 24 hours until thick in suitable container. Don't pour this into a bottle as it won't pour out again!

Notes:
* If your coconut milk has separated into solid & liquid, be sure to mix or blend thoroughly first into a completely smooth liquid with no lumps. Experiment with different brands as applicable.

** Find a vegan version in your supermarket. I used "Cottee's" Brand Chocolate topping.

*** Any cheap whiskey will do. Buy whatever is on special.

Other:

Feel free to pass this on & reprint at will, but please CC me so I can keep in touch.

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