I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.

When it comes to Milk Punch, there are two styles: the New Orleans style that’s made with rum, brandy and whole milk or cream, and the clarified version sometimes referred to as English Milk Punch that dates back a few centuries. Ben Franklin even had his own recipe.

Watermelon & Feta salad is one of my summertime obsessions. It’s so refreshing on a hot summer day, and the sweet and salty flavor profile is definitely my kind of salad. As I was enjoying one the other day, I thought to myself, how could I make this even more refreshing? The answer of course - is to turn it into a cocktail!