DIY Creme de Cacao Liqueur

So the 15 food allergy thing, two of which are wheat and corn, ends up cutting out a whole lot of alcoholic beverages out of my diet. It’s looking like I may have another possible allergy (or three) on the horizon that may make my safe vodka no longer safe, so I was poking around at trying to find a potential safe rum, and I got one to trial. At the same time, I’ve been missing stuff like Baileys Irish Cream and Godiva Chocolate Liqueur because it’s the holidays. Since I bought the rum to trial, I thought rum would be a better choice than vodka to make an attempt at a creamy liqueur, as it would give it additional flavor. I chose to do the chocolate first, because chocolate.

I used Rhum Barbancourt Reserve Spéciale which is supposed to be made from 100% pure sugar cane juice. We’ll see how I do with it, corn-wise.  I also used Pacori Organic Cacao Powder for the cocoa powder. I do okay with it, but trial with caution.  Because I don’t have any safe commercial non-dairy milks, I used homemade cashew milk. (Soak a cup of cashew pieces overnight, drain, and then put them in a blender with 3 cups of water, voilà!) Feel free to use whatever non-dairy milk is safe for you. Or if you can use dairy, I think a whole milk or a light cream would be great.

It’s awesome on the rocks, it’s great in coffee, and it’s pretty easy to make. I bought a silicone ice cube tray that makes solid ice shot glasses, but it’s actually pretty hard to drink that way, although it’s a cool picture.

Enjoy!