This recipe is great for vegans and for people who are not that fond of raw eggs. For a gluten-free version, choose a gluten-free whisky (no malt whisky).
The drink’s consistency is a bit more liquid than the well-known product you can buy at supermarkets, however it’s rich and creamy thanks to coconut and dulce.
I used coconut milk without emulsifiers. The can therefore needs to be at room temperature for further use.
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Vegan Dulce de Leche Liqueur
- Total Time: 1 hour 10 mins
- Yield: 2 -3 servings
Description
Make a sweet and creamy liqueur without dairy. Espresso, cocoa, maple, almond, and coconut flavors are meant to be together.
Ingredients
Units
Dulce de Leche
- 3 cups almond milk
- 12 oz raw sugar
Liqueur
- 7 fl oz coconut milk 60 %
- 7 fl oz almond milk
- 3.5 fl oz espresso (chilled)
- 3.5 fl oz single malt
- 2 tsp raw cocoa powder
- 2 tbsp dulce de leche from almond milk
- 2 tbsp maple syrup
- 1 tsp ground vanilla
Instructions
Dulce de Leche
- Gently heat up almond milk and sugar in a flat casserole until sugar dissolves.
- Boil up once and reduce heat again, and let simmer with open lid for about an hour until the liquid thickens (like light syrup).
- Stir from time to time in the beginning and do so constantly in the end.
- I get enough dulce for about 2 cups in the end.
Liqueur
- Add all ingredients in a blender and mix at high speed for one minute.
- Pour into a bottle and leave to cool in the fridge.
- If you use coconut milk without emulsifier, you need another step before serving, since chilled coconut tends to separate from liquid and gets firm in flakes.
- Shake the bottle very well and pour the liqueur in another clean serving bottle through a fine sieve.
- The flakes will remain in the sieve, but the liqueur won’t lose its tender coconut flavor.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Drinks
