A creamy, plant-based twist on the holiday classic.
- 4 oz Smoky No.56
- ½ oz aquafaba (juice from canned chickpeas)
- 1/8 c coconut sugar
- 3 oz Oatly oat milk (or other plant milk)
- 2 oz unsweetened coconut cream
- 2 oz cashew cream*
*Soak ¼ c cashews in water for several hours or overnight. Drain, place in a blender and add just enough water to cover. Liquify on high.
- Whirl all ingredients in the blender on medium.
- Serve in small coupes or wine glasses, dust with fresh nutmeg.