Creamy Vegan Chocolate Liqueur

Indulge your senses with the rich and velvety smoothness of this homemade Creamy Vegan Chocolate Liqueur! This decadent treat is vegan and gluten-free, perfect for sipping on a cold winter’s night or adding a touch of luxury to your favourite cocktails and ice cream.

Crafted with just a few simple ingredients, this Creamy Vegan Chocolate Liqueur is surprisingly easy to make. The combination of creamy plant-based milk, rich dark chocolate, and a hint of sweetness with the bitterness of the rum makes it a truly indulgent experience. 😋 Whether you’re a seasoned homebrewer or a novice cook, you can easily whip up this delicious liqueur in your own kitchen.

So, why not elevate your drink-making game and treat yourself or your loved ones to this homemade delight?

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Chocolate Liqueur: A blast from the past

In proper The Cheeky Green Bean tradition, here’s some history for you.

The history of chocolate liqueur is as rich and complex as the drink itself. Its roots can be traced back to ancient Mesoamerica, where the Maya and Aztecs first cultivated cacao beans and used them to create a bitter, frothy beverage.

It wasn’t until the 16th century that chocolate made its way to Europe, thanks to Spanish explorers. The Europeans added sugar and milk to the bitter beverage, transforming it into a more palatable treat. As time went on, chocolate became increasingly popular, and chocolate liqueurs began to emerge.

One of the earliest known chocolate liqueurs was “chocolate wine”, a popular drink in 18th-century New England. It was made with a base of wine or sherry, and flavoured with chocolate, sugar, and spices.

In the 19th century, chocolate liqueurs became more refined and sophisticated. Distilleries began experimenting with different flavours and alcohol bases, resulting in a wide variety of chocolate liqueurs. Some of the most popular chocolate liqueurs today include crème de cacao, chocolate liqueur, and chocolate vodka.

Today, chocolate liqueurs are enjoyed all over the world. They can be sipped neat, used in cocktails, or added to coffee or tea. Whether you prefer a sweet and creamy liqueur or a dark and bold one, there’s a chocolate liqueur out there to suit your taste.

Sources: Wikipedia.org, hotelchocolat.com, teuschersf.com

Cheeky Ingredient swaps

Virgin: There’s plenty of non-alcoholic Rum in the market, just find the one that suits your tastes!
Cream: Instead of milk, you can add cooking cream to make it even creamier and luscious! Beware that it’s a caloric bomb so if you want to stay light, stick to the plant-based milk.
White Chocolate: This Creamy Vegan Chocolate Liqueur can be made with white chocolate too! Just follow the exact same recipe and replace the extra dark chocolate with a baking white chocolate of your choice.
Rum: I use Captain Morgan Original Spiced Gold as it gives that extra kick of smooth flavour but if you prefer a drier taste, use vodka instead!

WARNING: This is not a GERD-friendly recipe.

Creamy Vegan Chocolate Liqueur

Bean

This Creamy Vegan Chocolate Liqueur is a rich and decadent addition to your drink collection. Sip it as it is, add to your favourite cocktail or drizzle on your ice cream!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Drinks

Cuisine European, Italian

Servings 4 250 ml Bottles

Equipment

2 Medium pots
1 Silicon or wooden spoon
4 Airtight Bottles of 250ml each
1 Funnel

Ingredients

200/1⅛ gr/cup Extra Dark Chocolate
300/1¼ ml/cups Plant-based milk I use soy milk but oat or almond work great too!
200/1⅛ ml/cups Water
450/2¼ gr/cups Cane sugar
300/1¼ ml/cup Gold Rum
1 tbsp Cocoa powder
splash Vanilla extract optional

Instructions

In a medium pot, make the syrup by heating up the water with the sugar. Simmer on low heat, continuously stirring until the sugar is fully melted and the water reaches a more viscous consistency. Remove from heat.
Roughly chop the chocolate to create small shavings. Add them to a medium pot with the milk to melt on low heat using the bain-marie or double boiler method. Make sure to stir continuously to avoid the chocolate burning. Slowly add the cocoa powder, mixing well and making sure no lumps are formed. Once the chocolate is fully melted, remove from heat. In the same pot add the sugar syrup previously made. Thoroughly combine to a creamy chocolate syrup.
Leave to cool.
Once the chocolate syrup is fully cooled down, combine it with the rum. Mix well. Decant into previously cleaned and dried-up airtight bottles and store in the fridge for up to 4-5 months.
Your Creamy Chocolate Liqueur is ready! In the fridge, it'll reach a more velvety consistency so if you prefer a less creamy and more liquid liqueur make sure to remove it from the fridge for 10-15 minutes before consuming.

Keyword Chocolate, Christmas, Rum, vegan