Choc-Hazelnut Cream Liqueur (Dairy Free)

READY IN: 2hrs 15mins


  • 200
    g roasted hazelnuts
  • 200
    g almond milk
  • 200
    g 50% - 70% dark cocoa whittaker's chocolate, Broken into pieces
  • 250
    ml Irish whiskey (Jameson)
  • 125
    ml coconut rum, Optional. (Malibu)
  • 390
    ml boiled water, slightly cooled


  • Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.
  • Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high.
  • Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.
  • Add alcohol of choice. 10 seconds on low - 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. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge.
  • NOTES:
  • * Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid.
  • * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.
  • * Be warned! It's addictive! :).