Vegan Bourbon Pecan Milk Punch

• Condiments

  • 1/2 cup Maple syrup, pure
  • 1/2 oz Maple syrup, pure

• Pasta & Grains

  • 1/3 cup White rice

• Baking & Spices

  • 2 Cinnamon sticks
  • 1/4 oz Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecan pieces, raw

• Dairy

  • 4 oz Pecan milk

• Beer, Wine & Liquor

  • 1/2 oz Amaretto liquor
  • 1 1/2 oz Bourbon

• Liquids

  • 3 3/4 cup Water

Found on thespeckledpalate.com

Description

Ingredients

• 1 cup raw pecan pieces
• ⅓ cup uncooked white rice
• 2 ¼ cup warm water
• 2 cinnamon sticks
• ½ cup pure maple syrup
• 1 ½ cup water, chilled
• 4 oz. pecan milk
• 1 ½ oz. bourbon
• ½ oz. pure maple syrup
• ½ oz. amaretto liquor
• ¼ oz. pure vanilla extract

Directions

• In a large refrigerator-safe bowl, measure out the pecans, white rice and warm water. Add the cinnamon sticks. Cover with plastic wrap, and refrigerate 1-2 nights.
• In the morning, pour the soaked ingredients into the base of a blender. Remove ONE cinnamon stick.
• Measure in the maple syrup.
• Blend on high until the mixture is smooth.
• Using a cheesecloth or a fine mesh strainer, strain the pecan milk.
• When the mixture has strained, add an additional 12 oz. of water.
• Transfer the pecan milk to a pitcher that has a lid, and refrigerate until time to use.
• Place a handful of ice in a cocktail shaker.
• Pour the bourbon, amaretto, pecan milk, maple syrup and vanilla extract into the cocktail shaker.
• Shake until ice cold, and serve in a chilled old fashioned glass. Enjoy immediately!