Holiday Almond Nutmeg Rum Cheer

Ooey, gooey, and oh-so-decadent. The classic chocolate chip cookie goes from basic to brilliant with our black pearl chocolate bking chips.

Pair with our Cranberry and White Cacao Panettone

Ingredients:

2 1/4 cup Oatly brand oat milk or freshly made almond milk

1/4 cup cherry stem infused simple syrup

3 oz marzipan *you can find in the baking section at any grocery store

½ cup Appleton Estate 15 year Black River Casks Rum *to make a mocktail substitute the rum with ½ cup water

How to Make Cherry Stem Infused Simple Syrup

Ingredients:

1 cup sugar

1 cup water

1 tbsp cherry stems specific for making tisanes

Directions:

Add the sugar, water and cherry stems to a small saucepan over medium heat.

Stir until sugar is dissolved.

Let cool, then strain into a glass jar and seal tightly with a lid.

Simple syrup will keep, refrigerated, for about one month.

Make the cocktail:

In a blender add oat milk, simple syrup, marzipan and 1/3 cup rum to taste

Blend on high until the marzipan is well dissolved and drink is frothy.  Serve over ice and garnish with freshly grated nutmeg.

Note:

Rum is optional as this does a great drink as a cocktail and kids love it too! May be served hot or cold, remember to froth in the blender at either temperature you chose.