Recipe for vegan oat liqueur made in a blender.
Festive recipe for a vegan version of egg liqueur, called oat liqueur. It is made with homemade oat and cashew milk and flavored with cinnamon, nutmeg and, of course, plenty of rum, and is a delicious alternative to the classic milk-based drink.
Recipe, photos and video from The Boy Who Bakes
The drink is lighter than the classic versions, as it lacks the richness that cream and eggs give. If you miss a slightly fuller drink, you can actually shake it with a little aquafaba.
To make oat/cashew milk, the Powerfuel XL blender is used, which is incredibly powerful and crushes the nuts and oats within seconds. To ensure that the milk does not get a slimy consistency, you should blend for less time than you think, 20-30 seconds works well. This is shorter than other recipes suggest, but that is simply because the Powerfuel XL blender breaks down the oats much faster than other blenders. This is because the blender has a very powerful 2,000 watt motor that makes the blades spin 32,000 times a minute at full speed.
Homemade oat liqueur can be kept in the fridge for approx. 5 days. As it is homemade and contains no emulsifiers, it will separate as it sits, but just shake it before serving and you will be left with a delicious and creamy oat liqueur.
Oat liqueur:
- 100 g raw cashews
- 100 g traditional oatmeal
- 75 ml maple syrup
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1 tsp vanilla bean paste
- 1/4 tsp fine sea salt
- 750 ml of water
- 150 ml dark rum
How to do it:
To make the oat liqueur, first soak the cashews in cold water for a couple of hours.
Drain the cashews and add the nuts, oats, maple syrup, spices, vanilla, salt and water to the jug of the blender. Put the lid on and run for approx. 20-30 seconds until the mixture is smooth. If you blend too much at this point, the oat milk may become a little slimy, so don't overdo it. Pour the milk mixture into a nut milk bag (or use a very fine cheese cloth) and let the milk strain through, pressing gently to extract as much milk as possible. Do not press the mixture too hard, as more of the starch will be extracted into the milk. Discard the sediment that remains.
Stir in the rum and pour it into a bottle. Place the bottle in the refrigerator, stirring, for up to 5 days.
Pour into a glass filled with ice and top with a fresh sprinkle of grated nutmeg.
Watch video for how to do it: