Tag Archive for legend distilling

Mocha Pudding Parfait #Vegan

If there was ever a girl that love coffee and chocolate together, it’s this one.

Coffee is the cornerstone of my world. I am an unapologetic addict. And chocolate… well, let’s just say there are very few days that don’t end with a piece of really good quality, dark chocolate.

Mocha Pudding Parfait

A few weeks back, I was in the Okanagan, and spent an afternoon exploring some of the wineries on the Naramata Bench. I have been a big fan of Legend Distilling for a few months now (remember the Smoked Rosemary Gin?), so I was really excited to visit their distillery in person.

It’s totes adorbs. We were there in March, and the weather was miserable, but I’d love to go back in the summer and hang on their patio and drink G&Ts.

While we were there, we did a tasting of a few of their different spirits, and the one that got my full attention was the Blasted Brew. It’s a coffee liquor. I’m still working on cocktail ideas to make with it, but in the mean time, I’ve been incorporating it into desserts; cakes, brownies, and yes, this vegan mocha pudding.

legend distilling blasted brew

Maybe I can’t even call this “mocha?” I mean mocha implies a mixture of coffee and chocolate and this pudding has two distinct layers; one chocolate and one coffee. It’s crowned with a sweetened cloud of whipped aquafaba, and it’s oh so awesome.

So if you like your desserts a little sweet, a little bitter and a lot chocolate and coffee (like me!), this one is for you.

vegan mocha puddingMocha Pudding Parfait #Vegan


  • 1/2 cup cashews
  • water
  • 1/2 cup sugar (divided)
  • 1/4 cup cornstarch (divided)
  • 2 tbsp cacao powder
  • 2 tbsp Blasted Brew or strong espresso
  • pinch of salt
  • 3 tbsp aquafaba
  • 2 tbsp sugar
  • 1/4 tsp cream of tartar


  1. The night before, place the cashews in a 500-ml mason jar, and fill with water. Screw on the top and allow to sit overnight to soak on the counter.
  2. The next day, drain the water off of the cashews, then add them to your blender along with 2 cups of fresh water. Blend well on highest speed for about 1-2 minutes. Strain into a pitcher.
  3. On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp cacao powder along with a pinch of salt. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Divide the pudding between two glass containers: you could use wide-mouthed 250 ml mason jars, glasses or martini glasses. Place in the fridge and allow to set up for about an hour.
  4. On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp blasted brew or espresso. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Pour pudding over the set chocolate layer, cover, and return to the fridge for at least an hour.
  5. In the bowl of your mixer, place the aquafaba, 2 tbsp sugar and the cream of tartar. Whip at highest speed for about 6-10 minutes until soft peaks form. Garnish puddings with a dollop of whipped aquafaba and chocolate covered coffee beans or grated dark chocolate.

Rosemary Blood Orange Gin Cocktail


Kinda wish I had a sexier name for this one, but hey! There’s truth in advertising, right? I mean, it has rosemary, blood orange and gin, what more do you want, people???

So, it’s Friday, and that means we should celebrate surviving another work week with a delicious cocktail.

rosemary blood orange gin cocktail

I’m pretty obsessed with this Legend Distilling Smoked Rosemary Gin. I was before, but I’m even more so now that I actually visited their distillery a couple weeks back while I was in Naramata.

It’s a very cozy space… I look forward to going back in the summer when the patio is open and having some brunch.

Several bottles of spirits (not just the Black Moon Gin) may have followed us home… watch this space for more recipes once I’ve had a chance to experiment a little more.

legend distilling blasted brew

All right! Let’s get on to the business at hand!

This recipe is inspired by one I recently saw on The Rhubarbarians. I made a few modifications, including thinly-slicing and dehydrating my blood oranges for garnish like they do at Juniper.


rosemary blood orange cocktail

Rosemary Blood Orange Gin Cocktail


  • 1 sugar cube
  • 3-4 dashes angostura bitters
  • 5-6 fresh rosemary leaves, plus additional sprigs for garnish
  • 1 blood orange, plus additional slices for garnish
  • 1.5 oz gin (I used Legend Distilling Black Moon Gin)
  • sparkling water or tonic
  • ice


  1. Place the sugar cube in the bottom of a glass, and add the bitters to it. Using a muddler, mush the sugar up. Add the rosemary leaves and continue to muddle.
  2. Juice the blood orange, taking care to strain out the pips. Add it to the drink and stir.
  3. Add the gin and stir.
  4. Add ice, stir, then top up with sparkling water. Garnish with a sprig of rosemary and a slice of blood orange.







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