Mocha Booze Bomb Liqueur / Baileys (Dairy Free)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Yields:
-
1 1/2 Litres
ingredients
- 200 g cashews, raw
- 200 g almond milk
- 200 g 50% - 70% dark cocoa whittaker's chocolate, Broken into pieces
- 350 g soft brown sugar
- 1 1⁄2 tablespoons strong instant coffee granules (eg. Robert Timms Premium Full-bodied)
- 250 ml Irish whiskey (Jameson)
- 125 ml coconut rum, Optional. (Malibu)
- 390 ml boiled water, cooled slightly
directions
- Mill chocolate pieces 10 seconds, high speed. Set aside. No need to rinse bowl.
- Blitz cashews 20 seconds, medium-high speed so it looks like fine nut meal. Add almond milk and set to 3 min, high speed. Test texture. If still grainy or gritty do another 2 min, highest speed.
- Put chocolate back in the bowl, add brown sugar and hot water. Mix for 5 min, medium speed.
- Add alcohol of choice. 20 seconds, medium speed.
- Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required.
- Once flavours have infused, serve over ice. Can water down if too thick.
- Makes about 1.5L give or take tasting and tweaking.
-
NOTES:
- The hot water is to melt the chocolate. If the chocolate doesn't melt, gently warm the drink to melt it, or let sit overnight to dissolve of it's own accord.
- * Yes there is a lot of sugar! It's a substitute for condensed milk. Reduce to taste. The nut to liquid ratio determines the thickness of the liquid.
- * To make this into a custard/mousse, reduce the water to 250 mL. It's very rich, so only small serves.
- * Be warned! It's addictive! :) Keeps for about 2-3 months (if it lasts that long!). I've had some that keeps longer in the fridge.
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RECIPE SUBMITTED BY
I love cooking for pleasure. I hate the chore of cooking. My father is a chef and is hard to please so I have always strived to get my offerings to taste good.
<br>I love traditional recipes with an edge. I appreciate subtle flavours too. Many of my friends are awaiting my full appreciation of chilli hot and spicy foods... I'm working on it SLOWLY :)
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