This week in Sweden it was kladdkakans dag, which is a day for the unctuously good gooey chocolate cake, called a kladdkaka (sticky cake), like a Swedish brownie. I wanted to do a vegan version, but instead of just re-creating the cake, I’ve used it as inspiration for a cocktail.
To make you’ll need:
- Handful of lightly burned oats, soaking in 100ml water
- 100ml of leftover coffee, I like to use what’s leftover in my French-Press, (so for this I used Coaltown Coffee’s Black Gold No.3)
- 400ml oat milk, I used Oatly
- 1tbs cocoa, sifted
- 50g good quality chocolate (at least 70%), melted, I used Svenska Kakaobolaget
- 3 shots of Vodka, I used Stoli
- 1tbs vanilla sugar
- Vegan whipped cream
- Pinch of cocoa
Start by placing your oats in a pan and toasting them on low. Rather than letting them go golden brown, you need to take it just a bit further so they start to burn, not too much however. You need the nutty-bitterness that will be imbued in the liquid. Take off the heat, place into a bowl and pour in the water. Let the oats soak until they make the water a golden hue. like the picture below:
After this, leave it to cool. When ready, strain the liquid through a sieve and place the golden liquid in a separate bowl. Now, take your melted chocolate and whisk that into the liquid, before adding in the cocoa, whisking thoroughly. Then add in the vanilla sugar.
In your cocktail shaker, place the chocolatey mixture, along with the cold coffee, oat milk and your 3 shots of vodka over the ice. Shake vigorously and serve in a tall glass. Top with some vegan whipped cream and a sifting of cacao.