Wild Arbor clear cream liqueur as nature intended

There are many cream liqueurs out on the market but if you can’t have cream or milk then fear not as Wild Arbor cream liqueur is the answer. Their liqueur tastes exactly like a cream liqueur but obviously different in the look as it is a clear liqueur, contains no dairy and is gluten free.

Thanks to Wild Arbor I was gifted a few bottles on a PR basis to try and test and I was highly surprised by the taste and it really did taste like a normal Cream Liqueur who would of thought this was totally plant based.

Wild Arbor

Wild Arbor is a clear cream liqueur which is made natural ingredients; free of gluten, free of dairy, free of lactose, and without a single genetically modified organism. Wild Arbor is a cream liqueur, but as mother nature intended it.

Wild Arbor is made from honeybee and the result is a delicious creamy liquid, with a strong taste of cocoa, chocolate and vanilla, resulting in a luxurious, velvety smooth taste.

Wild Arbor is perfect for drinking neat on ice, as a mixer or with coffee as a cream substitute or even great to use within desserts.

Plus with every purchase of a Wild Arbor bottle a tree is planted helping the environment.

Wild Arbor taste of nature

At last, a cream liqueur as mother nature intended. Wild Arbor is a plant based liqueur. It is free of gluten, dairy, lactose, and GMO free. Wild Arbor has the classic indulgent taste of a cream liqueur of cream, chocolate, caramel and a touch of vanilla and sweet but without dairy cream.

Wild Arbor is perfect on it’s own but worked equally as well as a mixer and desserts so I got a little creative.

Wild Arbor beyond the glass

Getting a little creative with Wild Arbor I added to my milkshake and added to a few desserts.

Wild Arbor Strawberry Milk Shake


  • 5 scoop vanilla ice cream (alternatively use a vegan vanilla ice cream)
  • 1 cup milk (alternatively use almond milk)
  • 100g strawberries
  1. In a blender, combine ice cream, milk, and strawberries with core removed and whisk together.
  2. Pour into 2 glasses and garnish with a strawberry.

The Wild Arbor gave the milkshake that extra creaminess and alcohol hit. A strawberry delight.

Wild Arbor Panna Cotta with Strawberries


Panna Cotta base

  • 1 leave of gelatine (alternatively use a vegan one)
  • 120ml milk (alternatively use almond milk)
  • 50ml Wild Arbor
  • 100ml double cream (alternatively use vegan cream)
  • 35g caster sugar


  • Strawberries about 100g
  • 1 leave gelatine (alternatively use a vegan one)
  • 1 tsbp Wild Arbor


  1. Soak the gelatine in a bowl of cold water for 5 minutes.
  2. Add the milk, Wild Arbor, cream and sugar in a pan over a low heat. Stir until the sugar has dissolved, then take off the heat.
  3. Squeeze the water from the gelatine, add to the pan and mix until dissolved.
  4. Ladle the mixture into two glasses or small moulds, then carefully transfer to the fridge for 6 hours or until set.
  5. Then make the strawberry puree by warming the strawberries in a pan until soft then sieve through a sieve. Add gelatine leaf and stir until melted then add 1 tbsp Wild Arbor.
  6. Once cool pour over your Panna Cottas and chill until set then serve.

A very adult creamy panna cotta.

Wild Arbor Chocolate Mousse

Ingredients (serve 2)

  • 50g milk chocolate
  • 13g butter cubed
  • 2 medium eggs, separated
  • 1 tbsp caster sugar
  • 1 tbsp Wild Arbour
  • 25g double cream
  • 1 tbsp Wild Arbour


  1. Put the chocolate, butter and 37ml warm water in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it melt, but avoid stirring too much. Once three-quarters of the butter and chocolate has melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm.
  2. Working quickly, use a spatula to stir the egg yolks into the chocolate mixture, one at a time along with 1 tbsp of Wild Arbor. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking, until stiff peaks form.
  3. Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in the rest, being careful not to knock out the air bubbles.
  4. Pour into a dessert glass, cover with clingfilm and chill overnight to set. Once set and ready to serve make the cream by hand whisking the double cream along with 1 tbsp Wild Arbor. Pour into glass and serve.

A adult chocolate creamy indulgent mousse.

Wild Arbor

Wild Arbor Strawberry Mudslide Layer Cake


  • 60ml Wild Arbor
  • 315g plain flour
  • 300g caster sugar
  • 1 1/2 tsp bicarbonate soda
  • 1 tsp salt
  • 360ml almond milk
  • 2 tsp almond extract
  • 120ml rapeseed oil
  • 1 tbsp white wine vinegar
  • Red food colouring optional
  • 120g vegan butter
  • 60ml almond milk
  • 1 tsp Wild Arbour
  • Strawberries


  1. Preheat oven 180c and line a 4 x 8 cake tine.
  2. Sift the flour into a bowl with the bicarbonate soda and salt.
  3. Add sugar, milk, extract, oil and vinegar into flour and whisk.
  4. If using colouring divide into mixture into 4 bowls and add a few drops to one then more in the next bowl and so on creating a light to darker colour red mix.
  5. Now add the bowls to one of the cake tins and bake. Bake for 15-20 minutes or until a skewer comes out clean.
  6. Leave to cool in the tins for 5 minutes then remove and place on a wire rack.
  7. Make the buttercream. Beat the butter in a mixer until smooth then add icing sugar and beat slowly until combined.
  8. Pour in the Wild Arbor and splash of milk and beat until smooth. If your butter cream appears to thin add more icing sugar.
  9. Then assemble, I used a cookie cutter though to make a smaller version. Starting with the darkest layer first I brushed with Wild Arbor then added a spread of buttercream, then the next cake base again brushed with Wild Arbor and buttercream and so on.
  10. Then place in fridge until firm. Then serve with strawberries.

Cake delight.

Wild Arbor

Chocolate Wild Arbor Dessert Soup


  • 240g cup whole milk
  • 240g cup heavy cream
  • 115g good quality dark chocolate (60%) finely chopped chocolate
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sugar
  • 85g Wild Arbor
  • Optional vanilla ice cream to serve


  1. Combine milk and cream in a small saucepan and set place over a medium low heat.
  2. Take off heat and add in the chocolate, cocoa powder, sugar, Wild Arbor and stir until melted.
  3. Serve with vanilla ice cream (optional).

A soup for chocolate lovers.


Rating: 5 out of 5.

Wild Arbor is a cream liqueur like no other as contains no cream, gluten free and GMO free, perfect for those who are vegan or conscious in consuming dairy.

As mentioned earlier is a clear, yet smooth, and very tasty liqueur. Perfect as an after dinner tipple giving that hit of sweetness.

Wild Arbor order yours

UK Importer
The Reformed Spirits Company Ltd
Riverside Offices
Second floor, 26 St Georges Quay
Lancashire LA1 1RD

Email: info@reformedspirits.co.uk


Shop via Waitrose or Amazon.

Thanks to Wild Arbor for the clear cream liqueur. All views are my own honest opinion.

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