Wild Arbor, a plant-based cream liqueur, recently hit UK shelves.
The wine industry started it first; specifically when Australia realised the demand and marketing draw of vegan-labelled alcohol. It’s only natural that spirits should follow closely, and many of them claim to be better for you, drawing customers in with their GMO, gluten and dairy-free labelling.
Yet, I’ve been let down by them – many are insipid, or medicinal. They definitely feel ‘good for you’, but maybe that’s not what I want in my alcohol? Maybe I want something which tastes GOOD. And not necessarily in a virtuous way.
The world’s first plant-based cream liqueur
Wild Arbor is the world’s first plant-based cream liqueur as nature intended. 100% transparent and housed in the most elegant of vessels, the product itself is a thing of true beauty, it would grace any mixologists shelf. We all know that feeling. Temptation balanced by guilt, longing for that glass of creamy velvet indulgence, only to consider the contents and how they must be artificially contrived to last so long but contain dairy.
Wild Arbor allows you that little bit of extravagance, silencing those demons in the firm knowledge that it is entirely plant derived. You can indeed find your own ‘Wild Arbor’ and revel in its sensuality for those precious moments while sit back and enjoy.
When you first open the bottle, you are hit by an aroma akin to that famous Cream Liqueur that we all know. Sweet, with hints of cocoa, vanilla and caramel, it oozes indulgence and luxury. Then you pour, and, quite honestly, it’s a confusion for the senses. Its totally clear, as clean as filtered water. Your mind has been tricked, how can something smell so rich and appear so transparent? It’s a novelty in itself.
Upon tasting, I can honestly say I was blown away. It’s like velvet caressing your mouth, silky, with the right balance of unctuous sweetness without being sickly. And that is what really sets it apart from its better known competitors. Its clean. And by clean, I mean almost crisp in the mouth. It has none of the nauseating cloy of its dairy counterparts, only the gentle stroke of pure fresh cream. At 19.75 Alc. Vol. it gives you that warming glow as it slides down, resting gently as a warmth in your stomach: a true hug from within. It truly is delicious.
Giving back to Mother Nature
Wild Arbor also aims to celebrate its heritage and give back to Mother Nature, by planting at least one tree for every bottle sold. It also strives to reduce harmful emissions by collaborating with the foundation MyClimate, resulting in an overall positive climate impact.
I can’t tell you how much I have been inspired by this new plant-based cream liqueur. It has reinstated my curiosity and awakened my ageusia towards new plant-based products in a market that is becoming all too saturated by inferior counterparts resting on the laurels of their so called ‘good’ ingredients.
I encourage you to seek this out in your local Waitrose store or from Waitrose online, the current UK supermarket to stock this fantastic product. At only £19.99 a bottle it’s a steal. And once you do, enjoy a glass with one of these indulgent treats I’ve created. There’s no turning back!
Cherry Mudslide Layer Cake
- 60ml Wild Arbour
- 315g plain flour
- 300g caster sugar
- 1 ½ tsp bicarbonate soda
- ½ tsp salt
- 360ml almond milk
- 2 tsp almond extract
- 120ml rapeseed Oil
- 1 tbsp white wine vinegar
- 10 drops food colouring (optional)
- 550g icing sugar, sifted
- 120g vegan butter
- 60ml almond milk
- 1 tsp Wild Arbour
- Fresh cherries to decorate
- For the cake. Preheat oven 180C. Grease and line 4 x 8” cake tins, set aside.
- Sift the flour into a bowl with the Bicarbonate Soda and Salt. Whisk in the sugar.
- Mix the Milk, Almond Extract, Oil & Vinegar in a jug and pour into the dry ingredients.
- Whisk by hand until just combined (do not overmix) and divide into 4 bowls. Add 4 drops of colouring to one bowl, 3 to the next, then 2, then 1 drop to create graduating colours. Mix gently then pour into the prepared tins.
- Bake for 15-20 minutes until a skewer comes out clean. Leave to cool in the tins for 5 minutes before removing and cooling completely on a wire rack.
- Meanwhile make the buttercream.
- Beat the butter in a mixer for a minute until smooth. Add the icing sugar and beat slowly until combined. Pour in the wild arbour and a splash of the milk and beat until smooth. Add as much milk as you need to reach a buttercream consistency. If it appears thin, sift in more sugar.
- To assemble, use a cookie cutter to cut circles out of each cake. Starting with the darkest, layer each cake, adding 1 tsp wild arbour to soak each layer, before spreading with buttercream.
- Set in the fridge until firm before icing the sides of the cake. Top with cherries and serve.
Vegan Chocolate Martini Mousse
- 125ml Plant Milk
- 265g Vegan Dark Chocolate
- 330g Silken Tofu, drained
- 4tbsp Wild Arbour
- ¼ tsp Vanilla Extract
- Pinch salt
- Place the milk in a pan and bring to a simmer over a medium heat (do not boil). Allow to cool a little.
- Melt the chocolate over a Bain Marie until molten.
- Add the warm milk to the tofu and blend in a blender until smooth. Add the Wild Arbour, Salt and Vanilla and blend again.
- Blend this mix with the chocolate and pour into martini glasses (this can also be chilled in a bowl). Chill for at least 2 hours until set.
Vegan White Russian Tartlet
- 100g Brazil nuts, toasted
- 50g oats
- 150g Medjool dates, pitted
- 1tsp espresso powder
- Pinch of salt
- 300g silken tofu, drained
- 2tbsp Wild Arbour
- 200g vegan white chocolate
- 1 ½ tbsp milled flaxseed
- Seasonal fruit to decorate
- Grease and line 6 mini tartlet tins with coconut oil, set aside.
- Place the nuts and oats in a food processor, pulse until ground. Add the dates and pulse again to form a paste. Add the espresso powder and salt, pulse again to form a dough.
- Divide the dough into 6 balls and flatten each one in a tartlet tin with your fingers. Press up the sides of the tin and place in the fridge for a couple of hours to set.
- Meanwhile, melt the chocolate over a Bain Marie until liquid.
- Blend the tofu with the Wild Arbour until smooth.
- Add the molten chocolate and flaxseed and blend again until smooth.
- Divide between the tartlet cases and refrigerate for at least 4 hours to set.
- Top with seasonal fruit if desired.
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