MxMo LXXXV Roundup of Aw, Nuts!

Mixology Monday LogoWell, it looks like this month’s theme may have drove some of you..errr… nuts. Sorry about that. All of your nutty puns were much appreciated by this here goofball.

First, a big thanks to everyone who took up this challenge. We had some newbies, some regulars, and some of you dusting off a few cobwebs on your return back here. I appreciate you all for keeping this monthly gathering going. We had quite an interesting bunch of entries, from DIY infusions and syrups to hesitant scoops of Nutella to a handful of tasty liqueurs. You guys really got creative and now I need to go buy more bottles for more infusions (and seriously need to consider where the hell to store it all). But enough chatter from me, let’s get on to the roundup (after the jump)!

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MxMo: Vegan Cashew Milkshake with Quick Infused Vanilla Bourbon

Vegan Cinnamon Cashew Milkshake with Quick Infused Vanilla Bourbon // stirandstrain.com

Mixology Monday LogoI was never a milkshake kinda kid. Also, cereal milk was vile to me. An ideal treat growing up was either bizarre exotic fruit (to which my mother “treated” us to starfruit and kiwis until we learned about processed sugary goodness) or peanut butter cups once I hit grade school. Now I feel I cheated myself out of half a lifetime of milkshake goodness. So naturally I am making up for missing out on them in full force, now that I can either drive myself to get one, or in this case, make one. One that is kinda unconventional, and well, has booze in it.

This month I hosted the online gathering of cocktail enthusiasts (in this case an all-inclusive term since we have everyone from the novice to the seasoned bartender here) called Mixology Monday and gave everyone the theme of NUTS. You can read the original post here for more info. Last time I hosted the overachiever in me kicked in and I came up with a couple of fun cocktail ideas. This time around, life threw me a curveball so you guys only get one entry. It’s not even a cocktail, but as you might have guessed from the intro and title, it’s an adult milkshake. But hey, I made the damn milk from scratch!Vegan Cinnamon Cashew Milkshake with Quick Infused Vanilla Bourbon // stirandstrain.com

Like many of my posts, this recipe has multiple steps and takes several days to do. So feel free to swap out the cashew milk for a milk of your choice, or better yet, an ice cream and milk of your choice. The vanilla bourbon though is too good to pass up, so just make a larger batch and keep it around for later use.Vegan Cinnamon Cashew Milkshake with Quick Infused Vanilla Bourbon // stirandstrain.com

Cashew-Oat-Cinnamon Milk

slightly adapted from Joy the Baker

1-1/2 cups raw cashews
3 cups of water for soaking
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3 cups filtered water
3 tablespoons honey

  • Place raw cashews in a clean bowl and top with 3 cups of water. Cover with plastic wrap and let sit overnight, or for 8 to 12 hours. Once soaked, drain the cashews and run under cool water until clean and the water runs clear. Set aside.
  • Grind oats in the spice grinder until oats turn into a fine powder. If you don’t have a spice grinder, you can also grind oats in the blender.
  • Combine oats, cinnamon, cashews, filtered water, and honey in the bowl of a blender. Cover tightly and blend on low speed, increasing to high speed, until smooth.
  • Place a fine mesh strainer over a large bowl lined with a single layer of cheese cloth. Pour half of the cashew mixture into the fine mesh strainer. With a spatula, work the liquid through the strainer. Continue to strain the milk until all of the liquid has passed through the strainer. Solids can be discarded.
  • Set milk aside if continuing, or transfer to an airtight container until ready to use.

The Milkshake

(makes 2)

2 cups cashew milk (recipe above)
4 ounces Four Roses Yellow Label Bourbon
1 large Vanilla Bean, organic if possible
cinnamon and luxardo cherry for garnish

  • Measure out 1-1/2 cups of the cashew milk and freeze into cubes 4 hours up to overnight.
  • In a small sauce pan, combine the bourbon and vanilla over medium high heat. Bring to a simmer and then reduce heat to low, covered, for 10 minutes. Remove from heat and continue to steep for an hour. Strain mixture and set aside.
  • In a blender container, combine bourbon, frozen cashew milk and cold cashew milk. Blend well for one minute (more or less depending on the power of your blender) until the cubes are broken up and the consistency is slushy but not solid.
  • Transfer to two glass, top with a sprinkle of cinnamon and a cherry.

Aroma of cinnamon and vanilla with hints of earthiness. Wonderfully nutty flavor with just a hint of the bourbon. I upped the sweetener from 2 tablespoons of agave to 3 of honey because I wanted an additional amount of sweetness here, but it’s still not overwhelmingly sweet. If you prefer this even more dessert-like, might I suggest some bourbon salted caramel sauce?

Can’t wait to see everyone’s submissions for this month! And as always, a big thanks to Fred for keeping MxMo going, and for letting me host again.