Dec 31 2014

Vanilla Cashew Milk Punch

by Kathryn Budig

IMG_1427It’s New Year’s Eve and corks will be popping and champagne flowing. While I’m a huge fan of bubbles, I also love drinks that evoke comfort and bring me back to my happy place (aka please make me an adult milkshake). Milk Punch is a traditional New Orleans style drink that’s served during Mardi Gras. It’s normally done with regular milk and some kind of booze such as bourbon or rum. Everyone has their own take on Milk Punch, and my dear friend Mike Maloney—who has Nola roots—sent me his family recipe for Milk Punch. It looked AMAZING, but was full of milk and ice cream. What could possibly be wrong with that?! Well, if you can digest dairy—go for it! If you’re vegan or struggle with dairy consumption, you might want to give this beauty a go. I highly recommend making the homemade ice cream, but if you don’t have an ice cream maker, or you’re in a pinch for time, you can pick up your favorite ice cream and non-dairy milk. Just remember you want the final drink to have a melted slushy consistency.

Happy New Years to you all! Enjoy, celebrate and be safe:)

 

Vanilla Cashew Milk Punch

 

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Vanilla Cashew Ice Cream:

1 cup cashews, soaked (at least 2hrs or up to overnight)

2 cups filtered water

1/2 cup maple syrup

1 can full fat coconut milk

1 t vanilla extract

1/4 t cinnamon

pinch sea salt

nut bag or cheese cloth or fine mesh strainer

 

The Mixings aka da booze:

 

White Creme de Cacao

Dark rum

Bourbon

 

Combine all ice cream ingredients into a high speed blender and blend on high for roughly 1 minute or until completely smooth. Transer into a nut bag or cheese cloth and strain the liquid into a bowl. Pour the liquid into your ice cream maker for 25-30 minutes.*

 

Take one scoop ice cream (roughly 1/2  of your cup) and add a splash of bourbon, 2 T dark rum and 1 shot of creme de cacao. Mix well until fully incorporated and indulge:)

 

If you decide to freeze your ice cream and make later, let your ice cream sit out for at least an hour before mixing into a drink.

 

*If you don’t have an ice cream machine, pour blended mixture into a glass casserole pan. Mix it well every 20-30 minutes until it reaches your desired consistency (it will take at least 2 hours normally).

 

**I personally prefer creme de cacao as the predominate flavor, then rum and finally bourbon. Play around with what appeals to your palate! If you don’t want it to have a ‘boozy’ favor, go light with the liquors, especially the bourbon.

 

 

Styled and shot by Cynthia Groseclose, Editor-in-Chief of www.saltandwater.org