Cocktail Corner thanks to Thomson Whisky: December 17, 2020

Kristin fills in for Mat Thomson & makes an incredible vegan eggnog with Thomson Whisky!

Ingredients:

1 can premium coconut cream
60ml maple syrup
30ml vanilla extract
@tsp each of nutmeg, cardamom amd cinnamon each - or to taste

Swirl together - ensure it’s not curdling. 

Pour 60 ml of whisky or bourbon in a glass. Add mixture and stir or swirl. Sprinkle cinnamon and nutmeg on top to taste.