Creamy Vegan Chocolate Liqueur
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!
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.