We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.
I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.
In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.
It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.
Kahlua Hot Cocoa
Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.
1/3 cup cocoa powder
3/4 cup sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups soy or almond milk
3/4 teaspoon vanilla extract
4 oz kahlua
In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.
This is a single bar melt & pour project.
Tools needed for this project: 2 measuring cups, spray bottle of isopropyl alcohol, 2 teaspoons, 1 measure or dropper for ml, 4 oz soap mold, scale.
4 oz goats milk melt & pour soap
1 tsp powdered espresso
1/4 tsp kaolin clay
1 ml bay rum fragrance
Chop goats milk soap into small chunks and reserve 1\3 for second layer.
Place 2\3rd’s of soap in measuring cup and microwave in 10 second intervals until melted.
While microwaving soap measure espresso and reserve a pinch, add the rest to the melted soap and mix well.
Pour into mold and spray with isopropyl alcohol to remove bubbles, sprinkle powdered espresso on top evenly as possible and place mold carefully in freezer.
In the second measuring cup place the remaining melt & pour soap and kaolin clay, microwave in 10 second intervals until melted, mix well. Stir a moment to dissipate heat then add the bay rum fragrance, mix well.
Remove mold from freezer and spray the top of the soap with isopropyl alcohol before pouring the second layer. Spray top of soap with alcohol to remove bubbles and let cool completely before unmolding.
If you forget to spray alcohol between the layers or if you add too much espresso in between, your layers will not bond together.
Variations: If you wish to swirl your layers together don’t add the first layer to the freezer after pouring and apply second layer when the first layer has only cooled enough to have a thin skin. Use a toothpick or utensil to gently mix the layers after pouring, do it gently but quickly, it cools and hardens pretty fast.
You could also use a clear melt & pour for the espresso layer for a bigger contrast.
Add a few whole coffee beans for decoration.
A speck of vanilla bean seeds would be a great addition to the clay layer or used instead of the pinch of espresso.
If you do not have bay rum fragrance you could use pumpkin pie spice or ground cinnamon.