Bourbon Milk
1/2 cup unsweetened almond milk
2 ounces bourbon
1 ounce cardamom syrup (see sub recipe)
1/2 teaspoon pure vanilla extract
Pinch salt
Combine cold almond milk, bourbon, cardamom syrup, vanilla and salt. Stir well. Serve in mini glasses or mugs.
Serves 4
Cardamom Syrup (sub recipe)
3 teaspoons cardamom pods
1 cup water
1 cup sugar
In a spice grinder, coarsely grind the cardamom pods. In a small saucepan, combine the water, sugar and ground cardamom and bring to a boil. Remove from heat, cover and let stand for 20 minutes. Fine strain into a jar. Refrigerate for up to 3 weeks.
Homemade Almond Milk
1 cup peeled almonds (whole or slivered)
2 TB coconut oil
¼ cup agave or honey
1 tsp vanilla extract
1/8 tsp sea salt
4 cups water
Place the almonds in a container and cover with water. Cover and place in the refrigerator overnight.
Drain the almonds and place in a blender (Vita Mix is preferable for the power).Add the coconut oil, agave, vanilla and salt and pulse until finely chopped. Add the 4 cups water and blend one minute.
Strain the mixture through doubled cheese cloth or, alternately, a paint bag. Squeeze out as much liquid as possible.
Refrigerate up to 2 weeks.
Alternatively cashews, oats or brazil nuts may be substituted.