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