18 Oct Ed Nog
With the holidays around the corner my cocktail is something I’ve been making for the family for the past 5 years, my version of egg nog that I call ED NOG; but this will be VEGAN.
Glassware: Rocks glass
- 2oz MAKERS MARK 46
- 1 MEDIUM BUTTERNUT SQUASH
- 1 1/2cups demerara sugar
- 1-2 tsp Ground Ceylon cinnamon (or what’s available)
- 1-2 tsp ground CARDAMON
- 1-2 tsp ground nutmeg
- 1 tsp Allspice
- 2 MADAGASCAR VANILLA BEANS
- 5 -10 CLOVES
- 3 STAR ANIS
- 3/4cup raw cashews
- MELTED SALTED BUTTER
Method: Preheat your oven to 400⁰
Cut the squash lengthwise and remove the seeds leave skin on. Score the squash in an “x” pattern and brush with the melted butter and cut and scrape the Vanilla beans and evenly spread on the squash then sprinkle the ground spices and 1/4 cup of the sugar evenly on the squash, and place the cloves and star anise on the squash.
Place on a baking sheet and bake for at least an hour or until soft enough to press through a fork. Remove and let cool to the touch.
When cool enough to handle remove the cloves and star anis and scoop the flesh into a blender along with the cashews and the remainder of the sugar and blend on LIQUIFY until totally smooth.
Strain and let cool.
Measure 3 oz of the ED NOG and the ni2oz of the MAKERS 46 in a shaker with ice shake vigorously for 15 seconds and double strain into a coupe. You can also do this as a punch or batch and substitute all the ounces for cups, ie. 1oz = 1cup.