Make a sweet and creamy liqueur without dairy. Espresso, cocoa, maple, almond, and coconut flavors are meant to be together.
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.
- 3 cups almond milk
- 12 oz raw sugar
- 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
- 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.
- 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.