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