Elixir de Nochebuena
A vegan Spanish dessert cocktail recipe that captures the essence of the holiday season with its blend of spices and flavors.
Allergens
Almonds, Coconut
Ingredients
- 2 oz almond milk
- 1 oz coconut cream
- 2 oz vegan eggnog
- 1 oz dark rum
- 1/2 oz cinnamon syrup
- A dash of ground nutmeg
- A pinch of ground cinnamon
- A sprinkle of cocoa powder
Instructions
- Combine the almond milk, coconut cream, vegan eggnog, dark rum, and cinnamon syrup in a shaker.
- Fill the shaker with ice and shake vigorously until well chilled.
- Strain into a cocktail glass, leaving behind any unmixed ingredients.
- Garnish with a light dusting of ground nutmeg, ground cinnamon, and a sprinkle of cocoa powder on top.
Chef’s Insight
The key to this drink is in the balance of flavors - don't be afraid to adjust the ratio of ingredients to suit your taste.
Notes
Enjoy responsibly!