- 150 g Sweet Nature brown cane sugar
- 150 g almonds
- 1 vanilla pod
- 500 ml. almond milk
- 200 g heavy cream
- 250 ml brown rum
In a pot, bring the cane sugar and 100 ml water to a boil. Add the almonds, reduce the heat, and while stirring constantly boil for 5-7 minutes, or until the almonds are gold brown and caramalised. Spread the caramalised almonds on to a piece of baking paper, allow to cool before finely chopping.
In a pot, mix together the almond milk, heavy cream and finely chopped almonds. Slice the vanilla pod lengthwise and scrape out the seeds. Stir the seeds and the pod into the milk cream mixture. Bring everything to a boil, before reducing the heat and allowing to simmer for a few minutes, stirring occasionally. Remove the pot from the stove. Stir in the rum and allow everything to cool. Remove the vanilla pod. Purée everything so the almonds are very fine and leave to sit for two hours.
Press the liqueur through a sieve and somewhat squeeze out the remaining almonds. Pour the liqueur into bottles. Refrigerate and shake well before serving.