Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
A couple of Saturdays ago my friend Siobhan and I got the train over to Leeds for the Yorkshire Freefrom Show. Just look at the majestic surroundings of Leeds Town Hall! The first thing I noticed when I got there was how much smaller the fair was than the big Manchester, Bristol and London ones I had been to in the past but do you know what, that suited me much better. Another nice surprise was that the majority of stuff there was vegan! I was expecting a lot to be gluten free but not necessarily vegan but that wasn't the case. There was a nice steady flow of visitors but it wasn't horribly rammed like some fairs I've been to and it was great to have chance to chat properly to stallholders. It was also good to see a wide variety of smaller businesses that were new to me. We arrived just before 1pm so decided to grab some lunch first to eat whilst watching a cookery demo. I went for this colourful bowl from Love Kimchi which was a lovely raw veg salad and some g...
It's a bit of cheat today as I'm re-blogging something from last year's Mofo but I'm time short and it seemed to fit well with the prompt. Here we have a recipe that's a fusion of baked goods - there's the flavours of the German Black Forest Gateaux teamed with an American style Cinnamon roll (minus the cinnamon). To further add to the fusion I would recommend serving these with a pot of good old British tea rather than coffee! I based my recipe on this Easy Cinnamon Roll recipe from Minimalist Baker. Ingredients 1 packet of instant yeast 1 cup of soya milk 1/2 a cup of vegan margarine + 3 tablespoons 1/4 teaspooon of salt 3 cups of plain flour 1/4 cup + 1 tablespoon of sugar (I used Coconom coconut sugar) 50g of dark chocolate 50g of dried cherries, chopped in half Seeds from inside a vanilla pod Black Forest Chocolate Icing Sugar from Sugar and Crumbs Heat the milk and half a cup of margarine together until melted. Let it cool until j...
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