Festive Vegan Cocktails: Spiced Chocolate Liqueur
by Laura Barns
Enjoy this chocolate and nut liqueur as a post-dinner festive treat. Or just enjoy whenever. It's Christmas after all.
- 20g peeled hazelnuts
- 350ml vodka
- 250ml plant-based milk
- 50g dark chocolate
- 100g dark sugar (muscovado or soft dark brown)
- Step one: Toast hazelnuts in a pan or roast in the oven until they are light brown, lightly break the nuts (not powder just broken), then put in an empty jar with 300ml vodka. Leave to infuse over night
- Step two: Gently heat your favourite plant-based milk on the hob so that it is warm; break up the chocolate and melt into the milk, add sugar, grate in some nutmeg to taste and a ¼ tsp cinnamon.
- Step three: Add hazelnut infused vodka (50:50) mix together.
By Laura Barns
Laura is our Copywriter, who is obsessed with the Hearty Roots Stew (and has been known to eat a double serve for lunch on more than one occasion). On her day off you’ll find her walking her puppy Ralph, stopping off at bookshops and cocktail bars along the way.