Posted by laurabs on Dec 29, 2007 · Member since Jul 2006 · 2610 posts
I just picked up my copy of Vegan Cupcakes Take Over the World! I'm so excited... what should I try first?
Posted by faunablues on May 16, 2008 · Member since Aug 2003 · 9655 posts
I have made...
golden vanilla - tasty classic. really vanilla-y! and i hate yellow cake. lemon blueberry - i used the low-fat version of the vanilla for this, and it didn't rise as well but it was decent. mint chocolate - pretty good, but as far as chocolate cupcake goes, i still prefer... cookies n cream - i. love. oreos. also, i like that the frosting *can't* be piped, so that I don't have to try and mess it up =D bostom creme - pretty cool idea, though i wound up having more pastry creme than could fit, and the creme was actually not very sweet to me. i halved it, though, so the proportions might not have been precise. brooklyn brownie - pretty good, esp. considering it was my first edible home-made "brownies". the tops cracked like the picture! (magicalness!) but the cherry preserves i used weren't fully blended, so there was the random weird piece of cherry. matcha - i use matcha i 'steal' from work that has a little (not much) sugar mixed in, so i always used a little extra, and i've had some issues with sinking with these. not sure if it's the result of the tea, extra sugar, or something else. but they're damn tasty fallen cupcakes; like an edible green tea latte, which i'm all about. chai - i actually got this recipe off of ppk before i had the book. coolest idea for a cupcake, no frosting required, spices in perfect balance! not spicy. marble - made half batch; did not rise so well; they were pretty dense. but, my margarine was pretty melted when i used it. still tasted good, though. i meant to bring them to a meeting but my omni bf ate them all first! peanut butter - has never failed. and it has a pretty good balance of peanut buttery-but not overpowering. The rise nicely, with a crisp top before refrigeration. smores - these were great, rose great, then i made them again, and the batter seemed way too liquidy and they sunk. and again. not sure what magic i did the first time, but i really want to try these again, so i'm eyeing the batter texture before putting them in the oven next time. gingerbread - really potent ginger power. practically spicy, which is what i like. really is gingerbread. red velvet - one of my favorites. very light chocolate, moist, rich. i've been meaning to make it without food coloring, but im afraid my brain is going to perceive them as tasting different because of it. mexican hot chocolate - i used 1/2 black cocoa and 1/2 regular for these, and they turned out great. rich chocolate with a hint of cinnamon; i only used the tiniest pinch of cayenne because i was afraid of spicy cupcakes (i seem to detect cayenne as way spicier than most people do). i didn't use corn flour (didn't have any), and ground up roasted almonds in a coffee grinder instead of almond meal. almond apricot - kind of chewy, but i think i over mixed. i used the TJ's reduced sugar apricot preserves, which paired really well with the almond. pistachio rosewater - i had no pistachios, and tried using extra rosewater, and it tasted pretty rosey when going in the oven but not so much after. denser than the golden vanilla, but i can live with that.
and hands down my favorite icing so far from this book is: old-fashioned velvet icing. The "pudding" changes the icing entirely; my mom said it tasted like white chocolate icing. Not as fluffy as buttercream; it's more of a thick glaze, but i like it way better (also melts less quickly than buttercream) I've done both ganache recipes, but now if i'm just doing a drizzle i just melt chocolate. it's not worth the effort of the maple syrup and whatnot... if i was glazing a whole cake, then maybe, but a drizzle requires so little icing that i don't bother anymore.
we should eliminate all of our untried cupcakes together... (i am sad that the lychee didn't work out... i wanted to try those. maybe i still will). some nerd with too much time on their hands (me?) should compile a list of the unmentioned cupcakes and frostings. i can't recall of the top of my head, but what about orange pudding? chocolate cherry creme? cupcakes! cupcakes!
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Posted by spearoflight on May 16, 2008 · Member since Nov 2007 · 30 posts
psst i got this book from my friend who's moving away to Canada today.. pictures will be uploaded as i create the cupcakes.
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Posted by faunablues on May 16, 2008 · Member since Aug 2003 · 9655 posts
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
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Posted by melthibs on May 17, 2008 · Member since Apr 2008 · 841 posts
Next one will be chai cupcakes methinks!
Mmm. I haven't tried those, but they sound delish. Let us know how they turn out!
I just made them. They are awesome! I wanted to take some pictures, but I don't have my camera. They're my favorite so far. Of course, I just made three and I think it's the first batch that I really made with success. But still, they're very good. I'm so proud! :D
Next ones will be the Peanut Butter cupcakes.
That's it. I have no life anymore. I just need my kitchen. :D
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Posted by queen bee on May 18, 2008 · Member since May 2007 · 352 posts
everyone loved my cupcakes! hooray! i liked the coconut-lime-rum ones best, but the cookies 'n cream plus kahlua cuppas were devoured! i kinda messed those up, too, and thought they may not go over well. how delightfully mistaken i was. i swapped the entire cup of soy milk for kahlua, and i think that's why they sank in the middle. i make up for it by dolloping a big ole smoosh of icing in the middle, so it wasn't so obvious. anyway, here they are before they left the house to go out and par-tay.
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Posted by spearoflight on May 18, 2008 · Member since Nov 2007 · 30 posts
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
omgoodness i could look at the images on amazon.. and any image of vegan cupcakes all day :P umm now i feel weird posting images of my own cupcakes.. but! i made lemon-blueberry ones on friday, and took pictures. :)>>> :)>>> this book will be my favorite forever
the cupcakes came out real messy looking. i probably did something wrong, and people will hate me for it i'm sure. but! they look fun to me so yay :P
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Posted by pineappleprincess on May 18, 2008 · Member since Aug 2006 · 885 posts
I made the Gingerbread Cupcakes with Lemon Buttercream Frosting and they are go-ooood. They kind of remind me of the Kickass Molassess Cookies from this site, but in cupcake form. Also made a batch of carrot cake and am trying to decide whether to frost them with leftover lemon buttercream or something else...
Everyone's pictures look so good! It makes me really want a digital camera.
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Posted by faunablues on May 18, 2008 · Member since Aug 2003 · 9655 posts
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
omgoodness i could look at the images on amazon.. and any image of vegan cupcakes all day :P umm now i feel weird posting images of my own cupcakes.. but! i made lemon-blueberry ones on friday, and took pictures. :)>>> :)>>> this book will be my favorite forever
the cupcakes came out real messy looking. i probably did something wrong, and people will hate me for it i'm sure. but! they look fun to me so yay :P
Yeah, mine came out real messy too, but i thought it was maybe the weather considering it was 90-100 or something that day.
I also made the carrot cake ones more recently... they kind of fell =( I hate watching cupcakes fall to their doom after leaving the oven. It's like "No! No! Stop! That's far enough!" sigh... I dunno, I always want less other-junk in my carrot cake. No coconut, not walnuts, no raisins, no friggin pineapple... and when i made them i actually neither had walnuts nor raisins and i subbed with roasted almonds and dried rainier cherries. Those paired pretty well with the flavor, but next time i shall seek less other-stuff and more CAKE.
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Posted by pineappleprincess on May 25, 2008 · Member since Aug 2006 · 885 posts
I spent all morning in cupcake world. I got nominated to make some for a baby shower at school this week, so I made:
Mexican Hot Chocolate Cupcakes w/ Chocolate Buttercream (to which I added cinnamon) Coconut-Lime Cupcakes w/ Lime Buttercream Banana Cupcakes w/ Peanut Buttercream
I used my new cupcake decorating set and they look freaking awesome. I so wish I had a camera.
Haven't tasted any yet, but I am going to eat a Mexican Hot Chocolate one later, I think.
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Posted by secondbase on May 25, 2008 · Member since Dec 2005 · 5540 posts
I made the Tiramisu cupcakes twice in the past week and they are among my favorites in the book. I use my own little liquer concoction because I think just Kahlua isn't nearly enough. The first time I added half kahlua, half baileys. The second time I used 1 part kahlua, 1 part baileys and 1 part amaretto. My friend proposed to me after biting into one. I think it's safe to say they were a hit!! ;)b
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Posted by JessaCita on May 26, 2008 · Member since Nov 2006 · 1808 posts
I love the Tiramisu Cupcakes, too... However, is Bailey's vegan? ??? I think it's made with cream?
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Posted by secondbase on May 26, 2008 · Member since Dec 2005 · 5540 posts
Bailey's is vegan.
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Posted by JessaCita on May 27, 2008 · Member since Nov 2006 · 1808 posts
Bailey's is vegan.
Hmmm... Not trying to be the "Vegan Police" on this one; the only reason why I care is because I used to really like Baileys in my coffee from time to time... But everything I've read (and just did another quick Google search) says that the main ingredients in Baileys are cream (up to 50% of each bottle, in fact), sugar, Irish whiskey, and coffee flavoring. Just so y'all know... It doesn't appear to be vegan.
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Posted by Saskia on May 27, 2008 · Member since Jan 2007 · 1976 posts
Bailey's is vegan.
Hmmm... Not trying to be the "Vegan Police" on this one; the only reason why I care is because I used to really like Baileys in my coffee from time to time... But everything I've read (and just did another quick Google search) says that the main ingredients in Baileys are cream (up to 50% of each bottle, in fact), sugar, Irish whiskey, and coffee flavoring. Just so y'all know... It doesn't appear to be vegan.
Less than .5% of the 50% cream in the Bailey's is Lactose/milk-derived, according their website FAQ. I posted it below. I'm still not clear on what the remaining 49.5% is comprised of and it it's vegan or not. Anyone?
"I am allergic to Gluten/Egg/Lactose/Nuts does Baileys contain Gluten/Egg/Lactose/Nuts?
Gluten: Please be advised that the whiskey used in Baileys is manufactured by fermenting grain which contains Gluten. Due to the presence of gluten in the whiskey components before distillation we cannot absolutely guarantee that there are no effects to coeliacs. As we are not qualified to give medical advice to persons requiring a gluten free diet must consult their medical adviser before consuming Baileys .
Egg/Egg Products: None of the ingredients used in Baileys use egg or egg products in their manufacture. On the basis of this and to the best of our knowledge there are no traces of egg in Baileys . As we are not qualified to give medical advice to persons with requiring an egg free diet must consult their medical adviser before consuming Baileys .
Lactose: Baileys contains about 50% cream and trace amounts ( < 0,5%) of Lactose, which is a constituent of milk. If the allergy is specifically to Lactose and not due to any other milk constituent then it may be possible for the consumer to consume Baileys . Please note that we are not qualified to give medical advice therefore you should consult with your medical adviser before consuming Baileys .
Nuts: The emulsifier in Baileys contains refined vegetable oil. This constitutes 0.35% of the weight of the final product. This vegetable oil may be of nut or nut origin whose ingredients are mixtures of glycerol mono or diesters with minor triesters.
Posted by Saskia on May 27, 2008 · Member since Jan 2007 · 1976 posts
OK, Baileys is clearly not vegan, according to the website for Diageo that produces Baileys.
"How we produce Baileys Baileys is the result of a remarkable recipe combining the finest ingredients with just the right amount of Celtic charm. Although the exact recipe is top secret, it is worth explaining a bit about how it is created.
First, it starts with dairy cream. Only Irish milk from 1,500 specially selected and accredited farms is used. This milk comes from 40,000 cows, fed a diet of four different types of grass. Their cream is delivered daily in insulated tankers and processed within 36 hours of the milking process.
Next, the cream is blended with triple distilled Irish whiskey, using a special technique that results in the cream being preserved using whiskey alone. Baileys has inspired many imitators, although none has mastered the unique recipe, which sets this sensorial drink apart.
Finally, the chocolate flavours, a combination of cocoa nibs and vanilla pods, sugar and caramel are added. The result is a truly memorable drink."
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Posted by JessaCita on May 28, 2008 · Member since Nov 2006 · 1808 posts
Thanks, Saskia! Yeah, I just don't see why it would be vegan... It's a thick, creamy drink & I can't really see a mainstream liquor company using soy milk/creamer instead of traditional dairy cream. ???
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Posted by Saskia on May 28, 2008 · Member since Jan 2007 · 1976 posts
You're welcome, Jesscita. ;) I wonder if there is a vegan liqueur similar to Baileys out there. It's so good in coffee.
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Posted by JessaCita on May 28, 2008 · Member since Nov 2006 · 1808 posts
You're welcome, Jesscita. ;) I wonder if there is a vegan liqueur similar to Baileys out there. It's so good in coffee.
When I Googled "Baileys + vegan?" and other such questions, some recipes for homemade vegan Baileys came up. I'm thinking about making some for a special occasion... :) I just wonder if the alcohol in the soy milk/creamer would cause it to coagulate? :-\ Yuck!
Here is another veg board where people are discussing different ways to possibly make it...
And here is a recipe for it... Of course, I don't know how good it is, but it looks promising! The coconut milk would certainly add a slightly different taste, but I'm sure you could experiment.
'Better Than Bailey's Irish Cream' (vegan)
"Make yummy Irish Cream for about 1/3 the cost of the 'real' one! Apart from being delicious it's also suitable for vegans and those who are lactose 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 'Bailey's' bottles are ideal!
Note: If your coconut has separated into solid and liquid, be sure to mix or blend thoroughly first into a completely smooth liquid with no lumps. Experiment with different brands as applicable.
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Posted by KissMeKate on May 28, 2008 · Member since Aug 2007 · 7322 posts
That sounds like a great recipe, JessaCita! I wanna make some.
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Posted by secondbase on May 28, 2008 · Member since Dec 2005 · 5540 posts
OK, Baileys is clearly not vegan, according to the website for Diageo that produces Baileys.
"How we produce Baileys Baileys is the result of a remarkable recipe combining the finest ingredients with just the right amount of Celtic charm. Although the exact recipe is top secret, it is worth explaining a bit about how it is created.
First, it starts with dairy cream. Only Irish milk from 1,500 specially selected and accredited farms is used. This milk comes from 40,000 cows, fed a diet of four different types of grass. Their cream is delivered daily in insulated tankers and processed within 36 hours of the milking process.
Next, the cream is blended with triple distilled Irish whiskey, using a special technique that results in the cream being preserved using whiskey alone. Baileys has inspired many imitators, although none has mastered the unique recipe, which sets this sensorial drink apart.
Finally, the chocolate flavours, a combination of cocoa nibs and vanilla pods, sugar and caramel are added. The result is a truly memorable drink."
Wow. Why was I under the impression that it was vegan?! Thank you for clearing that up!
I have made...
golden vanilla - tasty classic. really vanilla-y! and i hate yellow cake.
lemon blueberry - i used the low-fat version of the vanilla for this, and it didn't rise as well but it was decent.
mint chocolate - pretty good, but as far as chocolate cupcake goes, i still prefer...
cookies n cream - i. love. oreos. also, i like that the frosting *can't* be piped, so that I don't have to try and mess it up =D
bostom creme - pretty cool idea, though i wound up having more pastry creme than could fit, and the creme was actually not very sweet to me. i halved it, though, so the proportions might not have been precise.
brooklyn brownie - pretty good, esp. considering it was my first edible home-made "brownies". the tops cracked like the picture! (magicalness!) but the cherry preserves i used weren't fully blended, so there was the random weird piece of cherry.
matcha - i use matcha i 'steal' from work that has a little (not much) sugar mixed in, so i always used a little extra, and i've had some issues with sinking with these. not sure if it's the result of the tea, extra sugar, or something else. but they're damn tasty fallen cupcakes; like an edible green tea latte, which i'm all about.
chai - i actually got this recipe off of ppk before i had the book. coolest idea for a cupcake, no frosting required, spices in perfect balance! not spicy.
marble - made half batch; did not rise so well; they were pretty dense. but, my margarine was pretty melted when i used it. still tasted good, though. i meant to bring them to a meeting but my omni bf ate them all first!
peanut butter - has never failed. and it has a pretty good balance of peanut buttery-but not overpowering. The rise nicely, with a crisp top before refrigeration.
smores - these were great, rose great, then i made them again, and the batter seemed way too liquidy and they sunk. and again. not sure what magic i did the first time, but i really want to try these again, so i'm eyeing the batter texture before putting them in the oven next time.
gingerbread - really potent ginger power. practically spicy, which is what i like. really is gingerbread.
red velvet - one of my favorites. very light chocolate, moist, rich. i've been meaning to make it without food coloring, but im afraid my brain is going to perceive them as tasting different because of it.
mexican hot chocolate - i used 1/2 black cocoa and 1/2 regular for these, and they turned out great. rich chocolate with a hint of cinnamon; i only used the tiniest pinch of cayenne because i was afraid of spicy cupcakes (i seem to detect cayenne as way spicier than most people do). i didn't use corn flour (didn't have any), and ground up roasted almonds in a coffee grinder instead of almond meal.
almond apricot - kind of chewy, but i think i over mixed. i used the TJ's reduced sugar apricot preserves, which paired really well with the almond.
pistachio rosewater - i had no pistachios, and tried using extra rosewater, and it tasted pretty rosey when going in the oven but not so much after. denser than the golden vanilla, but i can live with that.
and hands down my favorite icing so far from this book is: old-fashioned velvet icing. The "pudding" changes the icing entirely; my mom said it tasted like white chocolate icing. Not as fluffy as buttercream; it's more of a thick glaze, but i like it way better (also melts less quickly than buttercream)
I've done both ganache recipes, but now if i'm just doing a drizzle i just melt chocolate. it's not worth the effort of the maple syrup and whatnot... if i was glazing a whole cake, then maybe, but a drizzle requires so little icing that i don't bother anymore.
we should eliminate all of our untried cupcakes together... (i am sad that the lychee didn't work out... i wanted to try those. maybe i still will). some nerd with too much time on their hands (me?) should compile a list of the unmentioned cupcakes and frostings. i can't recall of the top of my head, but what about orange pudding? chocolate cherry creme? cupcakes! cupcakes!
psst i got this book from my friend who's moving away to Canada today.. pictures will be uploaded as i create the cupcakes.
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
Next one will be chai cupcakes methinks!
Mmm. I haven't tried those, but they sound delish. Let us know how they turn out!
I just made them. They are awesome! I wanted to take some pictures, but I don't have my camera. They're my favorite so far. Of course, I just made three and I think it's the first batch that I really made with success. But still, they're very good. I'm so proud! :D
Next ones will be the Peanut Butter cupcakes.
That's it. I have no life anymore. I just need my kitchen. :D
everyone loved my cupcakes! hooray! i liked the coconut-lime-rum ones best, but the cookies 'n cream plus kahlua cuppas were devoured! i kinda messed those up, too, and thought they may not go over well. how delightfully mistaken i was. i swapped the entire cup of soy milk for kahlua, and i think that's why they sank in the middle. i make up for it by dolloping a big ole smoosh of icing in the middle, so it wasn't so obvious. anyway, here they are before they left the house to go out and par-tay.
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
omgoodness i could look at the images on amazon.. and any image of vegan cupcakes all day :P umm now i feel weird posting images of my own cupcakes.. but! i made lemon-blueberry ones on friday, and took pictures. :)>>> :)>>> this book will be my favorite forever
the cupcakes came out real messy looking. i probably did something wrong, and people will hate me for it i'm sure. but! they look fun to me so yay :P
I made the Gingerbread Cupcakes with Lemon Buttercream Frosting and they are go-ooood. They kind of remind me of the Kickass Molassess Cookies from this site, but in cupcake form. Also made a batch of carrot cake and am trying to decide whether to frost them with leftover lemon buttercream or something else...
Everyone's pictures look so good! It makes me really want a digital camera.
cupcake pictures are the way to my heart; that's how i knew i had to buy this book: look at the customer images for it on amazon!
omgoodness i could look at the images on amazon.. and any image of vegan cupcakes all day :P umm now i feel weird posting images of my own cupcakes.. but! i made lemon-blueberry ones on friday, and took pictures. :)>>> :)>>> this book will be my favorite forever
the cupcakes came out real messy looking. i probably did something wrong, and people will hate me for it i'm sure. but! they look fun to me so yay :P
Yeah, mine came out real messy too, but i thought it was maybe the weather considering it was 90-100 or something that day.
I also made the carrot cake ones more recently... they kind of fell =( I hate watching cupcakes fall to their doom after leaving the oven. It's like "No! No! Stop! That's far enough!" sigh...
I dunno, I always want less other-junk in my carrot cake. No coconut, not walnuts, no raisins, no friggin pineapple... and when i made them i actually neither had walnuts nor raisins and i subbed with roasted almonds and dried rainier cherries. Those paired pretty well with the flavor, but next time i shall seek less other-stuff and more CAKE.
I spent all morning in cupcake world. I got nominated to make some for a baby shower at school this week, so I made:
Mexican Hot Chocolate Cupcakes w/ Chocolate Buttercream (to which I added cinnamon)
Coconut-Lime Cupcakes w/ Lime Buttercream
Banana Cupcakes w/ Peanut Buttercream
I used my new cupcake decorating set and they look freaking awesome. I so wish I had a camera.
Haven't tasted any yet, but I am going to eat a Mexican Hot Chocolate one later, I think.
I made the Tiramisu cupcakes twice in the past week and they are among my favorites in the book. I use my own little liquer concoction because I think just Kahlua isn't nearly enough. The first time I added half kahlua, half baileys. The second time I used 1 part kahlua, 1 part baileys and 1 part amaretto. My friend proposed to me after biting into one. I think it's safe to say they were a hit!! ;)b
I love the Tiramisu Cupcakes, too... However, is Bailey's vegan? ??? I think it's made with cream?
Bailey's is vegan.
Bailey's is vegan.
Hmmm... Not trying to be the "Vegan Police" on this one; the only reason why I care is because I used to really like Baileys in my coffee from time to time... But everything I've read (and just did another quick Google search) says that the main ingredients in Baileys are cream (up to 50% of each bottle, in fact), sugar, Irish whiskey, and coffee flavoring. Just so y'all know... It doesn't appear to be vegan.
Bailey's is vegan.
Hmmm... Not trying to be the "Vegan Police" on this one; the only reason why I care is because I used to really like Baileys in my coffee from time to time... But everything I've read (and just did another quick Google search) says that the main ingredients in Baileys are cream (up to 50% of each bottle, in fact), sugar, Irish whiskey, and coffee flavoring. Just so y'all know... It doesn't appear to be vegan.
Less than .5% of the 50% cream in the Bailey's is Lactose/milk-derived, according their website FAQ. I posted it below. I'm still not clear on what the remaining 49.5% is comprised of and it it's vegan or not. Anyone?
"I am allergic to Gluten/Egg/Lactose/Nuts does Baileys contain Gluten/Egg/Lactose/Nuts?
Gluten:
Please be advised that the whiskey used in Baileys is manufactured by fermenting grain which contains Gluten. Due to the presence of gluten in the whiskey components before distillation we cannot absolutely guarantee that there are no effects to coeliacs. As we are not qualified to give medical advice to persons requiring a gluten free diet must consult their medical adviser before consuming Baileys .
Egg/Egg Products:
None of the ingredients used in Baileys use egg or egg products in their manufacture. On the basis of this and to the best of our knowledge there are no traces of egg in Baileys . As we are not qualified to give medical advice to persons with requiring an egg free diet must consult their medical adviser before consuming Baileys .
Lactose:
Baileys contains about 50% cream and trace amounts ( < 0,5%) of Lactose, which is a constituent of milk. If the allergy is specifically to Lactose and not due to any other milk constituent then it may be possible for the consumer to consume Baileys . Please note that we are not qualified to give medical advice therefore you should consult with your medical adviser before consuming Baileys .
Nuts:
The emulsifier in Baileys contains refined vegetable oil. This constitutes 0.35% of the weight of the final product. This vegetable oil may be of nut or nut origin whose ingredients are mixtures of glycerol mono or diesters with minor triesters.
Please visit www.mydiageodrinks.com for more information."
OK, Baileys is clearly not vegan, according to the website for Diageo that produces Baileys.
"How we produce Baileys
Baileys is the result of a remarkable recipe combining the finest ingredients with just the right amount of Celtic charm. Although the exact recipe is top secret, it is worth explaining a bit about how it is created.
First, it starts with dairy cream. Only Irish milk from 1,500 specially selected and accredited farms is used. This milk
comes from 40,000 cows, fed a diet of four different types of grass. Their cream is delivered daily in insulated tankers and processed within 36 hours of the milking process.
Next, the cream is blended with triple distilled Irish whiskey, using a special technique that results in the cream being preserved using whiskey alone. Baileys has inspired many imitators, although none has mastered the unique recipe, which sets this sensorial drink apart.
Finally, the chocolate flavours, a combination of cocoa nibs and vanilla pods, sugar and caramel are added. The result is a truly memorable drink."
Thanks, Saskia! Yeah, I just don't see why it would be vegan... It's a thick, creamy drink & I can't really see a mainstream liquor company using soy milk/creamer instead of traditional dairy cream. ???
You're welcome, Jesscita. ;) I wonder if there is a vegan liqueur similar to Baileys out there. It's so good in coffee.
You're welcome, Jesscita. ;) I wonder if there is a vegan liqueur similar to Baileys out there. It's so good in coffee.
When I Googled "Baileys + vegan?" and other such questions, some recipes for homemade vegan Baileys came up. I'm thinking about making some for a special occasion... :) I just wonder if the alcohol in the soy milk/creamer would cause it to coagulate? :-\ Yuck!
Here is another veg board where people are discussing different ways to possibly make it...
And here is a recipe for it... Of course, I don't know how good it is, but it looks promising! The coconut milk would certainly add a slightly different taste, but I'm sure you could experiment.
'Better Than Bailey's Irish Cream' (vegan)
"Make yummy Irish Cream for about 1/3 the cost of the 'real' one! Apart from being
delicious it's also suitable for vegans and those who are lactose 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 'Bailey's' bottles are ideal!
Note:
If your coconut has separated into solid and liquid, be sure to mix or blend
thoroughly first into a completely smooth liquid with no lumps. Experiment with
different brands as applicable.
That sounds like a great recipe, JessaCita! I wanna make some.
OK, Baileys is clearly not vegan, according to the website for Diageo that produces Baileys.
"How we produce Baileys
Baileys is the result of a remarkable recipe combining the finest ingredients with just the right amount of Celtic charm. Although the exact recipe is top secret, it is worth explaining a bit about how it is created.
First, it starts with dairy cream. Only Irish milk from 1,500 specially selected and accredited farms is used. This milk
comes from 40,000 cows, fed a diet of four different types of grass. Their cream is delivered daily in insulated tankers and processed within 36 hours of the milking process.
Next, the cream is blended with triple distilled Irish whiskey, using a special technique that results in the cream being preserved using whiskey alone. Baileys has inspired many imitators, although none has mastered the unique recipe, which sets this sensorial drink apart.
Finally, the chocolate flavours, a combination of cocoa nibs and vanilla pods, sugar and caramel are added. The result is a truly memorable drink."
Wow. Why was I under the impression that it was vegan?! Thank you for clearing that up!
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