A Toast to Animal Lovers
Indiana’s first vegan liqueur adds nuttiness to winter eats
Blend this local liqueur into your family traditions.
Ingredients
- 1 ounce Almond Bite Liqueur
- ½ ounce chai almond butter fat-washed rum (see recipe below)
- 1 ounce Fino Sherry
- ¾ ounce coffee syrup (see recipe below)
- 1 ounce cold brew coffee
- 1 whole egg (vegan substitute: 3 tablespoons drained canned chickpea liquid)
- 1 teaspoon heavy cream (vegan substitute: oat milk or hemp milk)
- Grated nutmeg
- Orange peel
CHAI ALMOND BUTTER FAT-WASHED DARK RUM
- 1 cup over-proof dark rum
- ¼ cup Revival Chai almond butter
Coffee Syrup
- 1 cup brewed coffee
- 1 cup demerara sugar
- 1 cinnamon stick
- 3 orange peels (no white parts—these are bitter)
- 10 allspice berries
Preparation
CHAI ALMOND BUTTER FAT-WASHED DARK RUM
Mix dark rum with almond butter in a freezer-safe container. Let the mixture sit at room temperature for 2 hours, shaking or stirring every 30 minutes. Set in freezer for 1 hour (this makes it easier to strain). Pour mixture through a coffee filter. Discard the almond butter (or put it in your oatmeal for a wonderful surprise!).
COFFEE SYRUP
Simmer all ingredients together in a pan until the sugar is dissolved. Let cook 1 more minute. Strain into a heatproof container and store in refrigerator.
THEN, MAKE THE DRINK:
Measure all liquid ingredients into a shaker. Add egg and ice. Shake until very frothy, then strain into glass. Garnish with orange peel and grated nutmeg.
About this recipe
Almond Bite and Edible Indy teamed up with Sous Chefs Eli Laidlaw and Erica Oakley of Plat 99 located in The Alexander Hotel in downtown Indianapolis to bring together the winter flavors in both cocktail and pastry form. Impress guests by making these recipes or treat yourself with a trip to Plat 99, where these are on the winter menu.
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