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!
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.
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 donâ€™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.
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.