Modern classics

MAPLE-BOURBON VEGAN “EGGNOG”

Enriched with cashews, sweetened with maple syrup and spiked with bourbon, this dairy- and egg-free version of eggnog has the same smooth, creamy satisfaction as the real stuff. Added bonus: it can be made days ahead of time. Feel free to substitute a quality aged rum for the whisky with equally delicious results.

3/4 cup (175 mL) raw cashews

1 3/4 cups (425 mL) unsweetened almond milk, divided 1/2 cup (125 mL) bourbon

6 tbsp (90 mL) pure dark maple syrup 1/2 tsp (2 mL) pure vanilla extract

1/4 tsp (1 mL) fine sea salt

1 cinnamon stick

1 whole nutmeg

1 Place cashews in a bowl. Cover generously with cold water and soak overnight.

2 Drain cashews and place in a blender with 1 cup (250 mL) almond milk. Blend on high for 1 minute. Stop blender and add remaining 3/4 cup (175 mL) almond milk, bourbon, maple syrup, vanilla and salt. Blend on high for 20 seconds. Transfer to 1-L glass Mason jar with 2-piece lid. Refrigerate at least 6 hours and up to 3 days.

3 When ready to serve, shake jar vigorously for 10 seconds. Divide eggnog among 4 chilled 6-oz glass mugs or Lowball glasses. Using a rasp, grate a little cinnamon and nutmeg over each drink—or combine the 2 grated spices, dip glasses in a little water and rim each glass with spice mixture.

Makes 4 drinks