DIY Creme de Cacao Liqueur

DIY Creme de Cacao Liqueur
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.

DIY Creme de Cacao Liqueur on the rocks
DIY Creme de Cacao Liqueur on the rocks

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.

DIY Creme de Cacao Liqueur on the rocks in a solid ice shot glass
DIY Creme de Cacao Liqueur in a solid ice shot glass

Enjoy!

DIY Creme de Cacao Liqueur
Print Recipe
A yummy drink to have on hand for the holidays!
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
5 minutes 2-3 days
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
5 minutes 2-3 days
DIY Creme de Cacao Liqueur
Print Recipe
A yummy drink to have on hand for the holidays!
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
5 minutes 2-3 days
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
5 minutes 2-3 days
Ingredients
  • 2 cups water divided
  • 1/2 cup sugar
  • 1/4 cup of cacao powder (I do okay with Pacari Organic Cacao Powder)
  • 3/4 cup vodka or rum in a safe for you variety
  • 1/2 cup of cashew milk or other dairy free milk (I use homemade cashew milk)
Servings: quart
Instructions
  1. In a small sauce pan, boil 1 cup of water with the sugar until the sugar is complete dissolved. Remove the sauce pan from the burner, and add the cacao powder. Stir to dissolve the cacao powder, and add the remaining 1 cup of water.
  2. Let the cacao mixture cool. Once cool, add the cashew milk and vodka or rum to the cacao mixture and stir. Pour into a mason jar or a bottle using a funnel, and place it in the refrigerator, letting it steep for two to three days before use. Be sure to shake it to mix well before using and store it in the refridgerator.
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