Happy New Year, you lovely people! We spent our last day of 2016 cooking up a feast where every dish included chocolate (special shout-out to Steph's smoked trout dip).  We'll try to remember some of our experiments and post recipes on here at some point.  But, like many of you, we've spent most of today recovering. We had a lovely snowy constitution through the back woods of Steph's childhood home and came home looking for a thirst-quenching and sweet cocktail (you know, to replace those electrolytes we lost along the way ;-). 

We've been discovering some excellent new foods being Stateside. In particular, an incredible alcoholic root beer called 'Not My Father's'. And, having coconut rum left over from NYE pina coladas and three (yes, three!) dairy-free guests, we found ourselves with an accidentally vegan glass of deliciousness.  Be very careful as this cocktail is very potent! 

Cheers to 2017!! 

Grown-up Root Beer Float

2 Tbsp coconut rum
vanilla coconut milk "ice" cream (we used store bought)
handful of ice
alcoholic root beer (or regular if you can’t find it)
Whipped coconut (recipe below) 
coconut caramel (recipe below) 
sea salt caramel biscuits (we used store bought)

  1. In a blender, combine coconut rum, 1 large scoop coconut ice cream, and a handful of ice. Blend to combine, allowing the ice to crush, and a foam to form.
  2. Pour over a few ice cubes into a large glass and top with root beer. Stir gently to combine. 
  3. Top with a scoop of coconut ice cream, a dollop (or two) of whipped coconut, a generous drizzle of coconut caramel, and crushed caramel biscuits.
  4. Stick in a straw, and enjoy responsibly! 

Whipped Coconut

1 can coconut milk, chilled in the fridge at least overnight
2 tsp vanilla
1 1/2 Tbsp icing sugar

Very carefully flip the coconut milk can upside-down and, using a can opener, gently open the lid. All of the coconut water should be easy to pour out leaving you with the solid cream underneath. Pour away the water to use for another recipe, and scoop the cream into a mixing bowl.

Add the vanilla and icing sugar to the solid coconut. Using a handmixer, whip until fluffy.

Coconut Caramel

1/2 cup caster sugar
1/2 cup coconut milk
1 1/2 tsp maldon sea salt

In a small pan, warm the coconut milk.

In a medium pan, spread the caster sugar evenly along the bottom of pan. Over low heat, begin to melt the sugar. Occasionally shake the pan to prevent burning of the sugar. It will quickly turn from solid to liquid and begin to brown quickly. Once melted, remove from heat.

Slowly pour the warmed coconut milk into the melted sugar and whisk constantly. Whisk in the sea salt. Allow to cool before serving.