VegNews-Holiday_2019

cocktail time

68 VegNews HOLIDAYS 2019

By the fireplace, at an ugly sweater party, or while ringing

in the New Year—there’s never a wrong time to enjoy

these festive, boozy, totally vegan cocktails.

recipes and photo by JACKIE SOBON

Merry Mixes

Spiked Gingerbread

Latte

For the holidays—and in this

fragrant gingerbread tipple—

molasses is a must.

Serves 2

6 tablespoons (3 ounces)

hot espresso

1 / 4 cup (2 ounces) coffee rum liqueur

1 / 4 cup (2 ounces) cinnamon whiskey

1 cup warm, plain unsweetened

vegan milk

2 teaspoons molasses

1 tablespoon maple syrup

1 / 2 teaspoon ground ginger

1 / 4 teaspoon ground cinnamon

1 / 8 teaspoon nutmeg

Vegan whipped cream

1. Between two mugs, divide hot
   espresso, coffee liqueur, and
   cinnamon whiskey. In a liquid
   measuring cup or frothing pitcher,
   place milk, molasses, maple syrup,
   ginger, cinnamon, and nutmeg.


2. Using a frothing wand, froth
   mixture until combined and foamy,
   then divide between two mugs,
   top with whipped cream, and
   serve warm.

CHEF’S TIP

• If you don’t have a frothing wand,
  add milk, molasses, maple syrup,
  ginger, cinnamon, and nutmeg to
  a blender and pulse until foamy.

Grasshopper-tini

Despite the name, Crème de Menthe

doesn’t contain any cream at all—

so bottoms up!

Serves 2

2 tablespoons dark chocolate syrup

1 / 2 cup (4 ounces) Crème de Menthe

6 tablespoons (3 ounces) full-fat

coconut milk

1 / 4 cup (2 ounces) vodka

2 teaspoons agave nectar

4 ice cubes

1 teaspoon finely grated

dark chocolate