Ingredients
2 litre(s)
Liqueur
- 200 grams Cashews, raw
- 200 grams Almond milk
- 200 grams 50% - 70% Dark Cocoa Whittaker's Chocolate, Broken into pieces
- 350 grams Soft brown sugar
- 1.5 tablespoons strong instant coffee granules, (Robert Timms Premium Full-bodied)
- 250 grams Irish Whiskey, (Jameson)
- 125 grams *Coconut Rum, *Optional. (Malibu)
- 390 grams water
-
6
2h 15min
Preparation 2h 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
Recipe's preparation
1. Mill chocolate 3-5 sec, spd 9. Set aside. No need to rinse bowl.
2. Blitz cashews 8-10 sec, spd 7 so it looks like nut meal. Add almond milk and set to 3 min, spd 9. Test texture. If still grainy or gritty do another 2 min, spd 9.
3. Put chocolate back in the bowl, add brown sugar and water. Mix for 5 min, 50 deg, spd 3.
4. Add alcohol of choice. 10 sec, spd 3.
5. Serve immediately over ice or refrigerate for 2 hours, preferrably overnight for best results. It thickens upon refrigeration. I put it in pasata bottles, so you can spoon it out if required.
6. Once flavours have infused, serve over ice. Can water down if too thick.
7. Makes about 1.5L give or take tasting and tweaking.
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
* Yes there is a lot of sugar! It's a substitute for condensed milk. Reduce to taste. The nut to liquid ratio determines the thickness of the liquid. * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves. * Be warned! It's addictive!!!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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