Outback’s Gingerbread Martini – Veganized

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.

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