Hey hey hey holidays! You know what that means — family. And love ’em or hate ’em, the folks always more
tolerable enjoyable with a little….um…cheer.
And by a little, I mean a little. A a lick, a spoonful. A lustful mouthful of cream and sugar and nuts and rum. A delicate yet rich way to end huge meal. Or perhaps a way to make sure that you have room for leftovers. This small portion packs a lot of creamy comfort and flavor. Which is what you need when there are ten other desserts on the table and you want to sample them all.
While I rather enjoy putting a little love and labor into a good meal for a family gathering, I also need to have the simple stuff to round it all out. That is where this comes in. Whirr up some coconut milkfat with some other goodies and then you’re practically done. I rimmed the edges with chocolate fudge and toasted nuts for extra festivity, but you can leave that off if you please. My new favorite way to melt chocolate is just put it in a freezer zip bag and then immerse the bag in hot water. It’s so low mess because I can just toss the bag afterwards. And toasted nuts…um…skillet and pecans and five minutes. That’s it.
While pecans traditionally paired with whiskey, spiced rum just felt more festive. Something Old Fezziwig might have kept stashed away in a fat jug for drop-in friends. I’m assigning some unnecessary sentiment to rum here, of course. Spiced rum was just the stuff that we liked to swill with with Coke in college, and folks in Dickensian England drank sherry or gin. But what’s a holiday without a little extra emotion?
Hope everyone has the best Thanksgiving. Cheers.
- 2/3 cup coconut milkfat*
- 1/2 cup pecans
- 1/2 tsp cinnamon
- 3-4 tbsp maple syrup
- 1/4 cup spiced rum
- 1/3 cup chocolate chips
- 1 tbsp maple syurp
- 1/4 cup pecans, smashed up
- Combine all ingredients in a blender till smooth. Transfer to a plastic zip-seal bag and set aside.
- Bring a small skillet to medium heat. Add pecans and salt and toast for about 5 minutes, stirring occasionally. Set aside.
- Place chips and syrup in a zip-seal bag. Immerse bag in warm water until chocolate melts.
- Using the bag that you melted the chocolate in, pipe around the rim of 4 shot glasses. Roll the edges in toasted nuts.
- Snip the edge off the bag and pipe the filling into each of the four shot glasses. Top with additional rum or nuts if desired.
- Enjoy. Best eaten with a spoon
*place a can of full-fat coconut milk in the fridge or overnight. Fat and water will separate. Scoop fat cleanly off the top.