Ingredients
Liqueur
- 200 grams Roasted Hazelnuts
- 200 grams Almond milk
- 200 grams 50% - 70% Dark Cocoa Whittaker's Chocolate, Broken into pieces
- 350 grams Soft brown sugar
- 250 grams Irish Whiskey, (Jameson)
- 125 grams *Coconut Rum, *Optional. (Malibu)
- 390 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill chocolate 3-5 sec, spd 9. Set aside. No need to rinse bowl.
2. Blitz hazelnuts 8-10 sec, spd 7 so it looks like nut meal. Add almond milk and set to 3 min, spd 9. Test texture. If still grainy or gritty do another 2 min, spd 9.
3. Put chocolate back in the bowl, add brown sugar and water. Mix for 5 min, 50 deg, spd 3.
4. Add alcohol of choice. 10 sec, spd 3.
5. Serve immediately over ice or refrigerate for 2 hours, preferrably overnight for best results. It thickens upon refrigeration. I put it in pasata bottles, so you can spoon it out if required.
6. Once flavours have infused, serve over ice. Can water down if too thick.
7. Makes about 1.5L give or take tasting and tweaking.
Tip
* Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid. * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves. * Be warned! It's addictive!!! 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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