I’ve never been to Outback, but when I was searching for a gingerbread martini recipe a couple of weeks ago, I saw a lot of buzz about the one at Outback. Apparently, it is fricking amazing. Alas, it has ice cream, whipped cream and Bailey’s Irish Cream, so I will not be making a trip to Outback to try one. However, here is my veganized version of the holiday cocktail:
- 1/2 cup soy vanilla ice cream semi-melted
- 1 shot of vodka
- 1 shot of Kahlua
- 1/2 shot of whiskey
- 1/2 shot of gingerbread syrup
- garnish with rice whip and cinnamon (and/or a gingerbread cookie)
I mixed the alcohol and syrup in a shaker and stirred in the ice cream. Poured it into a martini glass; topped it with rice whip and sprinkled some cinnamon over it. The verdict: it is fricking amazing! I can’t wait until tomorrow to have another one.
I used SoyaToo Rice Whip Cream, which is the first time I’ve tried this product. I’ve had the Soy Whip before and did not like it. It has a weird aftertaste, but Rice Whip is very light with no aftertaste. It tastes like whip cream.
To counterbalance the high calorie martini, we had another dinner from Appetite for Reduction: Buffalo Tempeh and Mac & Trees. It was one of the better cheese sauces I’ve made and it’s low in fat (no margarine in the recipe). It called for brown rice pasta, so it felt a little lighter. The tempeh is spicy! There is half of a cup of hot sauce in the recipe – she is not fooling around on this. The spiciness of the tempeh goes well with the mac and cheez.