We were approaching the end of our Cape rental and were left with half a container of diet almond milk and a bit of rum. The cocktail for that night was an Aperol spritz, and some of the people with less mature palates did not take to its slightly bitter orange flavor. So this served as a backup and it also enabled us to follow the categorical imperative (for some -- or does this violate the meaning of the term?) of not wasting or throwing out food. Cardamom syrup is very easy to cook up if you don't have any on hand. The punch tastes extremely creamy, but has no cream, only lowfat nut milk. It is also pareve, a nice bonus.
Almond Rum Punch
Ingredients and method
Mix the following ingredients in a pitcher that holds six cups or more:
- 2 cups unsweetened almond milk (I used Blue Diamond Vanilla; if you use p lain, add 1/2 teaspoon vanilla extract
- 1 cup dark rum, like Gosling's
- 1/3 to 1/2 cup cardamom syrup
- 1/4 cup maraschino liqueur (optional but highly desirable)
- 4 dashes Angostura bitters
Cardamom syrup: Combine 1 cup white sugar, 1.5 cups water and 15 cardamom pods, lightly crushed. Bring to a boil, and cook or about 10 minutes on medium until you have a thick syrup. Let cool, and then strain into a clean jar and store in the refrigerator. Makes about 1 cup.