When my friends gave me a 1-liter-tetrapack of soy cuisine, I had no clue what to do with it. A cheesy leeks soup with soy mince was an idea, that came to my mind. But I wasn’t in the mood for that. And then I remembered, that I wanted to make vegan Baileys some time.Baileys is made from cream, coffee and whiskey. So a vegan version shouldn’t be too hard to make. I used soy cuisine to substitute the cream. Also I added a hint of cocoa and vanilla to round off the taste.
- 250 ml (1 cup) soy cuisine
- 125 ml (1/2 cup) whiskey
- 3 tbsp agave nectar
- 1 stick instant-espresso (1,8 g soluble espresso powder)
- 1 tsp vanilla extract
- 1 tsp cocoa powder
- Stir the coffee powder in the whiskey and the mix all ingredients until combined. Toss to combine again, before using it.
- Serve with ice cubes, in a cappuccino, latte macchiato or on ice cream.