Week Three: Ingredient Challenges
Let’s get boozy! Food involving booze, like beer brats, Welsh rarebit or a boozy dessert. Feel free to make a non-alcoholic version if you prefer.
It is perhaps not in the spirit of this prompt to offer up a recipe for a drink. But I made this delightful hot beverage the other night and knew I had to share, so I’m flouting the rules.
You might recall the hot molasses mug I shared during VeganMoFo 2014. It remains one of my favorite cold-weather beverages, a surprisingly nutritious and warming drink that’s superbly easy to prepare. Not satisfied leaving well enough alone, however, I took it a step further this weekend and added a healthy pour of my favorite maple liqueur. Holy smokes! It’s delicious, and just in time for the cooler weather. Forget hot toddies; this spiked hot maple-molasses mug is my new favorite boozy drink for the cold months.
For added deliciousness, I topped my mug with aquafaba whipped cream and a sprinkle of cinnamon. Additions like those are optional but delicious. ;)
(As a side note… did you know that you can make a single (well, single-ish) serving of aquafaba whipped cream with a powerful immersion blender?! Game changer! I didn’t even bother with the cream of tartar and it worked fine.)
A caveat: If you’re not fortunate enough to have maple liqueur in your liquor cabinet, you can most likely substitute about 1/2 tablespoon maple syrup and a scant shot of bourbon or something similar. I haven’t played with alternatives like that, so let me know if you try it! Or go buy some maple liqueur. It’s worth it.
Spiked Maple-Molasses Mug
- 1 cup almond milk (or other nondairy milk of choice)
- 2 tablespoons blackstrap molasses
- 1 shot (or more?!) maple liqueur
- Dash pure vanilla extract
In a small saucepan over low-medium heat, warm the almond milk until it begins steaming. (You can also microwave it if you’d like.) Transfer to a mug and add the molasses, maple liqueur, and vanilla extract. Whisk vigorously until combined. Enjoy.
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