This Holiday Vegan Firenog beverage will set you free. It is an adaptation of traditional Eggnog but this is vegan so all guests can participate, and if you are a cinnamon fan, it will light your fire. Using Cinnamon whisky Fireball instead of bourbon, it has a great taste that can be dressed up with extra cinnamon and nutmeg. Hot or cold it is a winner.
- ¾ cup 175 grams raw cashews
- 1 ¾ cup 425 ml unsweetened almond milk
- ½ cup 125 ml Fireball Cinnamon Whiskey
- 1 tablespoon dark maple syrup (15 ml)
- 2-3 teaspoons maple extract
- 1 teaspoon vanilla extract
- Cinnamon sticks for each glass
- 1 teaspoon Cinnamon and ½ teaspoon nutmeg for decorating glasses
Soak cashews in a large bowl of water at least 2 hours, but preferably overnight. Make sure they are all covered in water.
Drain cashews and place in blender with 1 cup (250ml) almond milk. Blend on high for one minute. Add remaining almond milk (175 ml), fireball whisky, maple syrup, vanilla and salt. Blend on high for 20 seconds.
Transfer to glass container sealed. Refrigerate for at least six hours but up to 3 days.
Chill four glasses or mugs prior to serving.
To serve, shake container vigorously. Mix some ½ teaspoon cinnamon and ½ teaspoon nutmeg and place it on a small plate. Dip the rim of each of 4 serving glasses into a little water and place the rim of the glass into the spice mixture.
Divide Firenog into chilled mugs or cocktail glasses. Sprinkle cinnamon and nutmeg on top. Add cinnamon sticks to each glass.
Yield: 4 glasses
Equipment: food processor, mixing bowls, mason jars
Prep time: 8-10 hours