Vegan Maple Cereal Milk Punch

Vegan Maple Cereal Milk Punch

Is there any better way to celebrate Veganuary (and the start of the new year!!) than by taking cocktails that are traditionally far from vegan-friendly and finding unique, delicious ways to veganize and elevate them? We don’t think so! And that’s exactly why, for our first cocktail of the year, we started with a classic dairy-based cocktail - milk punch! - and created a fully plant-based version that is even more rich and flavorful than the original! To make our plant-based twist on the classic, we started with a base of homemade vegan cereal milk - made by steeping freshly toasted cereal in naturally sweet oat milk with just a pinch of salt - and added in a splash of Irish whiskey, a tablespoon of maple syrup, and a few dashes of black walnut bitters! The result is a drink that is so nutty, decadent, and impossibly drinkable that we know we’ll be mixing them up again and again all winter long!


For Cocktail:

  • 4 oz homemade vegan cereal milk (see recipe below)

  • 1 1/2 oz Irish whiskey

  • 1/2 oz maple syrup

  • 3 dashes black walnut bitters

  • Toasted cereal pieces and fresh blueberries (for garnish)

For Vegan Cereal Milk:

  • 2 cups oat milk

  • 1 cup cereal, toasted

  • 1/8 tsp salt


  1. To make vegan cereal milk, combine oat milk, toasted cereal (toasted for 15 minutes at 300° F (150° C)), and salt in a pitcher, stir, and let steep for 1 hour. After 1 hour, strain out the cereal and store in an airtight container.

  2. Combine vegan cereal milk, Irish whiskey, maple syrup, and black walnut bitters in a mixing glass and fill with ice.

  3. Stir and strain into an ice-filled champagne flute or old-fashioned glass and garnish with toasted cereal and fresh blueberries.

  4. Enjoy!