‘Winter Buzz’ Bailey’s Almande Hot Chocolate
Ever since I heard about Baileys Almande last year, I had been awaiting it’s release with coffee cup (or hot chocolate mug) in hand. Lucky for me, Santy Claus brought me a nice big bottle of it – what a treat on Christmas morning.
Finally! A boozy, creamy and sweet Baileys just like it’s dairy-based counterpart but made with almond milk so I can sip away with no tummy aches afterwards. Can I get a what whatttttt!
Of course it’s amazing in a strong cup of coffee but it’s also great in hot chocolate. I found a beautiful vegan hot chocolate mix made on Bowen Island from Cocoa West.
For this recipe you can use your favourite store-bought hot chocolate mix or else make your own. I have two dairy-free hot chocolate recipes on Koko’s Kitchen:
A recipe for a boozy, spiked hot chocolate featuring new Bailey's Almande.
- 2 mugs full of your favourite hot chocolate
- 2 oz Baileys Almande in each mug
- Cinnamon sticks to garnish
- Marshmallows to garnish
- Cacao nibs to garnish
- 1 can coconut milk refrigerated over night
- 2 teaspoons maple syrup
- 1/4 teaspoon vanilla bean powder
Scoop the hardened coconut cream from the top of the can into a large bowl.
Whisk until slightly softened and the texture of whipped cream.
Fold in the maple syrup and vanilla bean powder.
Store in the refrigerator until ready to use.
Gently heat the Baileys Almande in a small pot on the stovetop. Stir into your prepared hot chocolate.
Top with the coconut whipped cream and garnish with toppings of your choice - marshmallows, cinnamon sticks, cacao nibs, etc.
Enjoy a little Winter Buzz!