#heymodestmarce

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White Chocolate Matcha Cake

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Maple, Oat & Whiskey Cocktail !

ingredients:

For the maple ice cubes:

1/3 cup cosman & webb pure organic maple syrup

1 cup water

For the cocktail:

2 large egg whites

1 spring fresh spruce needles or rosemary

3 ounces oat milk

1 1/2 ounces whiskey or bourbon

For the garnish:

1 teaspoon cosman & webb pure organic maple syrup

1 tablespoon quick oats, finely chopped

1 teaspoon fresh spruce needles or rosemary, finely minced

Directions:

For the maple ice cubes:

to a measuring cup whisk together the maple syrup & water until well blended. evenly divide mixture amongst a standard ice cube tray and freeze until solid, about 4 hours.

For the cocktail:

in a medium mixing bowl add the egg whites & spruce needles. give it a light stir. cover and refrigerate for a minimum of 4 hours.

remove egg whites from fridge & strain to remove the spruce needles. using a hand mixer with the whisk attachment, beat until soft peaks form.

in a heavy bottom, stemless glass, place two to three maple syrup ice cube. add the whiskey & oat milk.

top with a layer of the egg whites & garnish with a sprinkling of the oat powder.

For the garnish:

in a small cast iron pan over low heat add the maple sugar, oats & spruce needles. toast until fragrant, about 60 seconds. set aside until cool.

pulse mixture until it's a fine dust if desired.

Courtesy: Hey modest marce

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

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