Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.



  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder


  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Written by Paul Jarvis

Paul Jarvis is the author of Eat Awesome. He’s a web designer, author and gentleman of adventure. His latest book is Everything I Know.

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  • Kristina

    This is delicious! I added a bit of 90 proof whiskey, maybe two shots, and will probably add a bit less next time. 1-2 cups would be way too much.

    • http://pjrvs.com/ Paul Jarvis

      haha, at 90 proof if you added 2 cups you may forget how to use a computer…

  • Jaslene

    I can’t wait to try this!

  • Paul Bruce

    So if Whisky is to taste, us non-drinkers can just use this recipe without the booze?

    • http://pjrvs.com/ Paul Jarvis

      Correct. I don’t drink either (even though it’s my recipe, ha) and I just have it without whiskey—it works really nicely in a cup of coffee.

      • Deana Burns

        I am Soo looking forward to making this. Thank you for sharing :)