Vegan Bourbon Pecan Milk Punch
Serves 115 mins prep0 mins cook
Instead of milk and cookies for Santa, leave him a glass of Vegan Bourbon Pecan Milk Punch this Christmas. This twist on the classic New Orleans cocktail is VEGAN. Homemade pecan milk, made with pecans, rice, cinnamon and maple syrup, serves as the base of the drink. Combine the pecan milk with bourbon, amaretto, maple syrup and a little vanilla extract before shaking to combine. Serve cold with a favorite cookie throughout the chilly winter months.
0 servings
What you need
Instructions
Make the Pecan Milk -1 In a large refrigerator-safe bowl, measure out the pecans, white rice and warm water. Add the cinnamon sticks. Cover with plastic wrap, and refrigerate 1-2 nights. -1 In the morning, pour the soaked ingredients into the base of a blender. Remove ONE cinnamon stick. -1 Measure in the maple syrup. -1 Blend on high until the mixture is smooth. -1 Using a cheesecloth or a fine mesh strainer, strain the pecan milk. -1 When the mixture has strained, add an additional 12 oz. of water. -1 Transfer the pecan milk to a pitcher that has a lid, and refrigerate until time to use. Mix the Vegan Bourbon Pecan Milk Punch -1 Place a handful of ice in a cocktail shaker. -1 Pour the bourbon, amaretto, pecan milk, maple syrup and vanilla extract into the cocktail shaker. -1 Shake until ice cold, and serve in a chilled old fashioned glass. Enjoy immediately!View original recipe
