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)!
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.
- 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.
- 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?
It’s that time again! Time to gather up the cocktail (and food!) bloggers out there to present this month’s cocktail challenge for Mixology Monday.
Last month we took a break from the booze, but not the delicious, as we sought out recipes sans alcohol. For May we’re back at with this month’s theme: Aw, Nuts!
Nuts? Yes! A few months back I tried, and was wowed by, a peanut-y take on an Old Fashioned at a bar here in L.A. They had infused peanuts in bourbon and with a touch of honey had made magic. Nuts of all sorts make it into cocktails now. Some black walnut bitters here, the sweet almond flavor of orgeat there… circus peanuts. Your challenge is to utilize nuts (and since we’re NOT adhering to the strict rules of what are nuts, peanuts and walnuts both count) in any way you see fit to create a cocktail. Infusions, bitters, almond tinctures are all game. Amaretto, homemade nocino, Frangelico too. Go nuts! (…sorry)
Want to participate? Here’s how:
- Create a cocktail using nuts of any kind.
- Post the recipe on your blog, or the egullet’s spirit and cocktail’s forum (thread here), with a photo and your thoughts on the drink.
- Add the MxMo logo to your post with a link to the Mixology Monday website, and one back here to Stir & Strain.
- Submit a link to your post here on the announcement post, tweet me at @stirandstrain (include hashtag #mxmo) or send an email to elana (at) stirandstrain (dot) com with Mixology Monday in the subject.
- Posts must be submitted by midnight May 19th.
I can’t wait to see what you all come up with (and who will be the first to post). As always, have fun and we’ll meet back here the week of the 19th!