Cocktail of the week: Fig & vanilla vodka with almond milk

Fig & vanilla vodka with almond milkWho says you can’t have a cinnamon quill among your ice for an evening drink?


  • 700 mlbottle vodka
  • 2vanilla beans, split lengthways
  • 1 cup(200g) whole dried figs, chopped coarsely
  • 2 cups(320g) almond kernels
  • 1 L(4 cups) milk
  • 3 cups ice cubes

How to make

  1. Pour vodka into a medium jug, reserve bottle. Add vanilla bean and fig, stir until combined. Cover, refrigerate for 1 week.
  2. Blend almonds and milk until almonds are finely chopped. Transfer mixture to a large bowl, cover, refrigerate overnight.
  3. Strain vodka mixture through a muslin-lined sieve over a medium bowl, discard vanilla beans and reserve figs. Pour infused vodka back into the reserved bottle. (Vodka will last indefinitely, stored in a cool, dark place.)
  4. Strain almond milk through muslin into a large jug. Refrigerate until required.
  5. To serve, divide ice among 10 glasses, add ¼ cup infused vodka and 160mls of the chilled almond milk to each glass. Stir to combine. Infused vodka can be made up to a month ahead.

You will need to start this recipe 1 week ahead. Serve topped with a pinch of ground nutmeg or cinnamon and half a cinnamon quill to stir.
The reserved figs will be quite boozy after soaking in vodka for a week. You can either discard them or keep them for another use. Try stirring them through vanilla ice-cream.

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