Baileys Almande coffee


Back in the day, way before I even knew what veganism was, I used to love Baileys. I'd order a Baileys on ice after dinner or on a chill night out with the girls. 
I mean it's sweet and creamy; what's there not to love? 
Well, that would be dairy. Cream & milk. Meh. 

But now.. the time has come! Baileys just went vegan by introducing Baileys Almande. YES! 
So here is my mini comparison- and review:


  • Slightly different colour. Almande is a bit lighter than the regular version.
  • Slightly different taste. Almande has that 'almond liquor' thing going (which is quite expectable with that name).


  • Creaminess. Baileys successfully managed to maintain that creamy texture. Swoon.
  • Tastiness. They're both equally tasty. If you love the original Baileys, you'll 100% adore the Almande version too.

Baileys was so kind to invite me to the launch of their vegan baby. A beautiful afternoon filled with loads of loads of cocktails and beautifully arranged flowers. 


I went ahead and instantly whipped up (no pun intended) a coffee with Baileys whipped 'cream' & muffin. Yeah, all these beauties in 1 snuggly glass.
A perfect dessert for my world-wide vegan sweet tooth family.



Muffins (serves 12) :

  • 1 cup oat milk + 1 tsp apple cider vinegar
  • ½ cup softened vegan butter
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1½ cups self-raising flour
  • 1½ tsp baking powder
  • ¼ tsp salt

Whipped cream:

  • 2 cans of coconut cream (just simply place 2 cans of full fat coconut milk in the fridge and scoop out the hardened cream)
  • 3 tbsps Baileys Almande

  1. Preheat your oven to 175 degrees Celsius and line your muffin tin.
  2. Combine your milk and apple cider vinegar in a bowl and set aside so you can allow it to curdle/activate.
  3. Mix your softened butter in a big bowl until it's light & fluffy and add your sugar. Mix until it's nicely combined.
  4. Add all of your dry ingredients in a sifter.
  5. Sift over your beautiful butter mixture alternating with the almond milk mixture. Blend until until well you have a smooth consistency.
  6. Now fill up your muffin tin. Make sure to only fill up for about ¾.
  7. Bake on a center rack for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool completely on a cooling rack. In the meantime, lets prepare your whipped cream.
  9. Clean one of your bigger mixing bowls and transfer your coconut cream from the tins to the bowls. Mix on high until it's light and fluffy. 
  10. Now add your Baileys into the mixture and continue to mix for about 2-3 minutes. You want a smooth and thick texture.
  11. Now set your (black) coffee, scoop 1-2 tbsps of whipped cream in there and top of with one of your muffins.
  12. Dig in & enjoy!
Celina CaprinoComment