Vegan Spiked Maple-Molasses Mug | VeganMoFo 2017 Day Seventeen

VeganMoFo 2017

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.

Vegan spiked maple-molasses mug 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

Serves one

  • 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.


Vegan spiked maple-molasses mug //





When I was a kid and anyone asked me what was my favorite fruit, I happily replied, “Grapefruit!” While most children preferred the more conventional apple or maybe a banana, I’ve always been a fan of all things sour. Perhaps, then, it’s no surprise that I share a similar, if recently cultivated, love for cranberries. I sort of forgot they existed for a while, partially due to having a low-key Thanksgiving, but then I remembered, and now I can’t get enough of their tart, juicy selves (twss?). It’s appropriate, I think, because I have now officially been a Wisconsin resident for a year (!), and – guess what? – Wisconsin is the #1 cranberry-producin’ state in this here nation! So these ruby-red morsels of delight are local. Win!

I find it a little puzzling that so many cranberry-centric baked good recipes ask you to chop your cranners. I think there’s something enjoyable about keeping them whole and having big cranberry chunks in your bread or your muffin, ready to explode into bright-red bursts of tartness on your tongue. That (and, fine, my lack of a food processor) leads me to keep mine whole in most recipes, and I was pleased to see that the wittily-titled Cranboozy Cake (or, in my case, Giant Muffins) from 500 Vegan Recipes also calls for whole berries. Cranberries, vodka, triple sec, and orange juice? Sign me up!

Festive cranboozlement!

I’ll be honest – I wasn’t head-over-heels crazy about these at first. I tend to be a little leery of baked goods sweetened solely with agave, partially because it’s quite temperamental during the baking experience and partially because I find the flavor lacking a certain something (but maybe that’s the sweet tooth talking). However, by the time I ate the third muffin (not in one sitting!), I was properly cranboozled. I appreciated the muffins for what they are – a sophisticated baked good with a blend of flavors that leaves no room for overly sugary sweetness. And the liquors add a little somethin’-somethin’ extra, a pleasant smoothness that lingers on the tongue. Yep, I’m a fan.

If you don’t own 500 Vegan Recipes, never fear! Celine has the recipe available on her blog. Do you have any favorite cranberry recipes (sweet, savory, or something in between the two)? I’m in the market!

And don’t forget to enter my giveaway for a chance to win some fun crafty goods and a cookbook!

A Drinkable Equation

It’s Friday night, I’m f-f-freezing cold (seasonal weather has finally arrived in Madison!), and all I want to do is dive under the covers with another episode of Midsomer Murders and my latest knitting project. First, though, an equation:


almond milk







peppermint schnapps




spiked minty hot cocoa

Yep. ‘Cause that’s how I roll on Friday nights. Check out the Christmas mug – I was quite excited to break that out now that it’s officially Christmas season. :)

And now it’s time for British murder mysteries and knitting galore. Happy Friday! What are you doing tonight?

Catch you tomorrow, friends!