Oat So Festive
Giving Canadian whisky and maple syrup a Caribbean touch, this dairy-free, nut-free, plant-based nog is sure to be a hit at any holiday party. This cocktail can be made with Forty Creek Barrel Select Niagara Whisky and González Byass Nutty Solera Medium Sherry.Ingredients
Serves 8
12 oz (375 ml) Forty Creek Barrel Select Niagara Whisky
4 oz (120 ml) González Byass Nutty Solera Medium Sherry
24 oz (720 ml) Oat So Festive Nog Base*
8 orange twists, for garnish
8 cinnamon sticks, for garnish
Instructions
- In a punch bowl, combine whisky, sherry and Oat So Festive Nog Base. Whisk, then ladle into stemmed wine goblets and garnish each with an orange twist and cinnamon stick.
- * To make Oat So Festive Nog Base, in a bowl, whisk 4 cups (1 L) oat milk and 2 tbsp (30 ml) cornstarch. In a saucepan, combine 15 whole green cardamom pods, ½ cracked fresh nutmeg and 2 cinnamon sticks and toast until fragrant. Slowly add oat milk mixture, ¼ cup (60 ml) maple syrup and 2 tsp (10 ml) vanilla extract. Heat, whisking constantly, until just below boiling point, then reduce heat and continue whisking until desired consistency, 2 to 3 minutes (nog will continue to thicken as it cools). Remove from heat, strain out solids and let cool before using.