Mocha Booze Bomb Liqueur / Baileys (Dairy Free)

• 200 g cashews, raw
• 200 g almond milk
• 200 g 50% - 70% dark cocoa whittaker's chocolate, Broken into pieces
• 350 g soft brown sugar
• 1 12 tablespoons strong instant coffee granules (eg. Robert Timms Premium Full-bodied)
• 250 ml Irish whiskey (Jameson)
• 125 ml coconut rum, Optional. (Malibu)
• 390 ml boiled water, cooled slightly

1. Mill chocolate pieces 10 seconds, high speed.
2. Set aside.
3. No need to rinse bowl.
4. Blitz cashews 20 seconds, medium-high speed so it looks like fine nut meal.
5. Add almond milk and set to 3 min, high speed.
6. Test texture.
7. If still grainy or gritty do another 2 min, highest speed.
8. Put chocolate back in the bowl, add brown sugar and hot water.
9. Mix for 5 min, medium speed.
10. Add alcohol of choice.
11. 20 seconds, medium speed.
12. Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results.
13. It thickens upon refrigeration.
14. I put it in sterilised pasata bottles, so you can spoon it out if required.
15. Once flavours have infused, serve over ice.
16. Can water down if too thick.
17. Makes about 1.5L give or take tasting and tweaking.
18. NOTES:.
19. The hot water is to melt the chocolate.
20. If the chocolate doesn't melt, gently warm the drink to melt it, or let sit overnight to dissolve of it's own accord.
21. * Yes there is a lot of sugar!
22. It's a substitute for condensed milk.
23. Reduce to taste.
24. The nut to liquid ratio determines the thickness of the liquid.
25. * To make this into a custard/mousse, reduce the water to 250 mL.
26. It's very rich, so only small serves.
27. * Be warned!
28. It's addictive!
29. :) Keeps for about 2-3 months (if it lasts that long!).
30. I've had some that keeps longer in the fridge.

cashews, almond milk, chocolate, brown sugar, coffee, irish whiskey, coconut rum, water

Taken from www.food.com/recipe/mocha-booze-bomb-liqueur-baileys-dairy-free-525159 (may not work)