1/4 cup whiskey (traditionally Irish — I used bourbon)*
1T coconut sugar
1 shot espresso (short)
1T cashew butter
1/4 cup unsweetened plant milk (I use soy)
A pinch coarse sea salt
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1/4 cup frozen cherries
Optional: 1t maca powder
In a small sauce pan with the lid handy, bring the whiskey to a light boil on medium high heat. Add the sugar and stir. Simmer for about 30 seconds, and then — carefully — light the pan. If the fire is too high, put the lid on. Otherwise, it should burn off the alcohol and caramelize the sugar a bit.
Reduce heat to medium low. Let the whiskey simmer and reduce to about 2T, add the espresso and the cashew butter. Stir to thoroughly dissolve the cashew butter, and then slowly whisk in the plant milk and sea salt. It should emulsify quickly into a thick, fluffy cream. If the mixture is too thick, add a more plant milk. If it seems thin, ensure the cashew butter is thoroughly dissolved. Chill if necessary.
Puree the banana with the vanilla until smooth. If using the maca, puree it with the banana. Spoon out the banana into an appropriate dish, garnish with the cream and the cherries and serve.
*The quality of the whiskey makes a difference to this dish. Also, it’s rare, but some whiskeys are still produced using animal products.
Garnished with cherries!