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Vegan Dulce de Leche Liqueur

Vegan Dulce de Leche Liqueur

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Make a sweet and creamy liqueur without dairy. Espresso, cocoa, maple, almond, and coconut flavors are meant to be together.

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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.

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See Also
SONYA VEGA-AUVRAY

I used coconut milk without emulsifiers. The can therefore needs to be at room temperature for further use.

Claudia & Arne
Course Cocktail
Servings 2 -3 servings

Ingredients
  

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.

 

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