Making simple syrup in your Almond Cow is the key to this specialty cocktail. Deceptively simple, treat yourself this holiday season (or any season!) with this vegan version of a classic whisky sour. Aquafaba provides the froth while the spicy cranberry syrup adds a new twist. Keep it non alcoholic or use the leftover syrup as a flavor boost your next cuppa tea, sparkling water, or other favorite beverage.
Looking for the perfect non-dairy recipe to satisfy your cheese craving? Turn your Cashew Milk pulp into this yummy plant-based sliceable Cashew Cheese. Pair this recipe with our Gluten-free Seed Crackers and Beet Hummus to make the ultimate snack plate!
Feel good from the inside out with these Glow Wellness Shots. Packed with fresh ingredients like pineapple, lemon, ginger, and turmeric to name a few. A quick dose of vitamins and nutrients to power you through the day!
Perfectly fluffy, luscious cake topped with a delicate rose water infused icing. A beautiful sweet treat for any occasion!
Nothing says summer quite like a warm sunny day spent with your closest friends and family while gathered around a table filled with good food.
One Response
I made this drink tonight and thought I’d leave a few observations for anyone else venturing into the Almond Cow cocktail arena.
A few things I noticed:
1. 500 mL + 1 cup of any liquid in the collector cup is too much. When you put the Almond Cow in, the extra liquid pours over the sides of the cup and into the almond cow container. I ended up pouring the whole batch after the first run in a separate container, then poured it back into the collector cup and ran it again hoping that it would get the most our of the cranberries and pepper combo and expose all water/agave to it. The syrup is sufficiently flavorful, but it was an extra step that wouldn’t be needed with adjusted amounts to start with.
2. Strain your resulting syrup if you’re aiming for a smooth cocktail. I have a cheap synthetic bag I got off of Amazon that works like a charm. The pulp that gets through the Almond Cow strainer won’t make it through the bag, too. I find that to be true of most milks I’m making as well.
3. I’m a wimp and don’t care for hot foods. I removed the seeds and the ribs in the pepper thinking that it would still add a little bit of heat. There was no heat at all and it was difficult to find any jalapeño flavor in the resulting syrup. Next time, I’ll leave the ribs and see if it’s a tad spicier.
4. The aquafaba is awesome in this drink, don’t skip it! It may add this slightest hint of scent, but it’s difficult to pick out and doesn’t detract from the tastiness of the drink.
Overall, this drink is quite enjoyable- not too strong or too sour. They sneak up on you so watch out! I love the festive color and plan to sugar coat some rosemary and cranberries to use for our Thanksgiving family gathering this year. Thanks for the recipe!