THE INDEX

A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.

WHAT WAS ONCE THE MACADAMES LIVES HERE NOW! Glad you could stop by!

Search

CATEGORIES

Other bits & bobs

Travel

Drinks

Savoury

Sweet

THE BLOG

welcome to

Shoot diary

blog

Contact

CLIENTS

portfolio

ABOUT

HOME

THE INDEX

Resources

workshops

Work with me

Shop

Bailey’s Salted Hot Chocolate

Filed in: drinks, sweet

Baileys Salted Hot Chocolate | The Macadame - 2

I am a sucker for airport promotions.

So recently when going through Geneva I was naturally drawn to the stand where the over-friendly girl was offering free samples of the new Baileys.

Now I love the old Baileys. But. This new Baileys Chocolat Luxe is something else.

It’s the traditional Baileys irish cream muddled with rich and decadent Belgian chocolate. What could be more divine?

Served over ice it makes the perfect after dinner treat on a hot summers night.

However, given I can’t see any hot summers nights on the near horizon, I thought i’d experiment with a hot version, perfect to warm you up on a chilly night.

This recipe uses cashews and dates to give texture and make it super thick and decadent.

I’ve made it slightly salted by using salted chocolate, but you can use any type of chocolate you like. But I will say the subtle saltiness goes perfectly with the bitter-sweet dark chocolate.

You’ll love this recipe because it uses no sugar (just a bit of maple/agave) and only a few small squares of chocolate, making it a (slightly) healthier alternative to other sugar-filled versions.

You can make this recipe vegan but switching milk and chocolate with non-dairy versions and omitting the Baileys. I made a vegan version using rice milk and dairy free chocolate, and can assure you it’s equally divine.

Enjoy brewing!

What you need:

  • Blender
  • Saucepan

Ingredients (makes 4 large mugs):

  • 1 cup raw cashews, soaked
  • 2 large dates, pitted & soaked
  • 3 cups milk – I used 2 cups normal, 1 cup rice milk (use almond or rice milk to make it vegan friendly)
  • 1/4 cup (30g) cocoa powder
  • 3 tablespoons (45mL) pure maple syrup or agave
  • 1 teaspoon (5mL) pure vanilla extract
  • Pinch of cinnamon
  • 40 grams salted dark chocolate – I used 4 squares of Lindt Salted Dark Chocolate (use dairy free chocolate to make it vegan friendly)
  • 60mL Chocolate Baileys (leave this out to make it vegan friendly)
  • Marshmallows, for serving

Method:

1. Soak the cashews and dates for at least an hour, or overnight if possible. Drain & rinse thoroughly.

2. Blend the cashews and dates with the milk, cocoa powder, maple/agave, vanilla and cinnamon. Blend until smooth.

3. Pour into a saucepan and add the salted chocolate and Chocolate Baileys. Heat until the chocolate has melted and the mixture has thickened.

4. Serve with marshmallows & some chocolate shavings.

Storage: You can store in the fridge for a few days and re-heat.

Bon appétit!

Baileys Salted Hot Chocolate | The Macadame - 6

Baileys Salted Hot Chocolate | The Macadame - 7

The Macadame. xx

comments +

  1. MySecretFashionPoison

    March 13th, 2014 at 12:41 am

    Wow it look so yummy!!

  2. The Macadame

    March 13th, 2014 at 12:49 am

    Thanks love 🙂

    >

Leave a Reply

Your email address will not be published. Required fields are marked *

shoot diary: the truffle farm

read next:

+

-

+

-

READ MORE

on instagram

@anisa.sabet

Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx