I love nothing more on my day off when the house is clean and I have nothing to do. I pull out a good book, fire up the coffee, and lounge about in pajamas, until the dog decides we simply must go do something outside.
On the lazy days, I like to spike the coffee with a wee little khalua or bailey's. Alas, I dont do dairy, anymore. Also, ever notice how there's no ingredient list? What the hell is in that stuff, anyhow?
I do know Irish cream is not supposed to be stable outside of the fridge, and caramel coloring is definitely in the khalua. In other words, they are full of weird chemicals.
I decided to make my own. Lacking Irish Whiskey, and feeling creative, I put together a recipe for something that's like khalua and baileys had a Caribbean hippy baby!
Vegan, gluten free, and delicious!
First, make almond milk with about a pound of almonds. This is very simple. Soak raw, fresh almonds overnight in filtered water. Then, grind them in the water in a food processor or food ninja. Place the grainy, gooey, wet paste in some cheesecloth in a colander over a large bowl. Almond milk drains out of the almond meal. Voila, almond milk.
Second, make French Press coffee. I used Italian Espresso, but make your best, most favored kind. Cold brew coffee would also work well. i prefer French Press. Hot coffee is where to dissolve the sugar. For a gallon batch, the rum is quite sweet, so for a 2 quart batch, I used 1/4 cup of dememera.
Now, you need really good rum, unspiced. I had a bottle of 12-year old Appleton rum sitting unopened. (Despite my blog about beer and alcohol, we drink less than one glass a night of anything alcoholic. Two on weekends, maybe.)
You also need dememera sugar, or Turbinado. (White cane is not vegan, and imparts no flavor. Boo and boo.)
Finally, 1/4 teaspoon of vanilla per quart.
Spice is nice! For this batch, i only added cinnamon, but I regret not adding Bay Leaf, which is actually a close cousin of cinnamon both genetically and in flavor profile. Any other spices you desire. (Recommendations: ginger, bay leaf, nutmeg, coriander, black pepper, cocoa, etc.)
Now to make Rumbally.
2 parts fine, aged, unspiced rum.
1 part fresh almond milk
1 part coffee
Natural sugar to taste, about 1/4 cup-1/2 cup per 2 quarts
1/4 tsp vanilla paste per 2 quarts
Spices - a light touch is suggested as a little goes a long way.
Combine and refrigerate for one week.
Almond milk settles out, and that's normal. Be sure to shake and stir before serving.
Use like Baileys and Kahlua, or just serve over ice as a dessert drink.
It is like baileys, except rum and spice and no animal partd and no preservatives or fillers or mystery ingredients. It is like what Baileys would be in Grenada. Okay, they would probably use cashews instead of almonds, but I really like almond milk. And, hey, try it with cashew milk. Why not?
I dub it Rumbally. Pronounced like Rum Baileys in my belly, a.k.a. rum-BAH-lee.
Looks good, no?