Today we have yet another recipe I concocted while visiting my parents back in the US this summer. I’d purchased a bottle of Baileys Almande, which isn’t easy to find in France but is so very delicious, and wondered if I could create a cocktail of some kind with it.
Its creaminess seemed to make it ideal for an ice cream drink. That made me remember the pink squirrel, a fun retro cocktail involving crème de cacao and crème de noyaux (made from apricot, peach or cherry pits, which give it an almond flavor – perfect for squirrels!) and prepared with either heavy cream or ice cream. Crème de noyaux usually also contains red food coloring, which is what gives the pink squirrel its pretty pastel hue.
Incidentally, in researching the pink squirrel, I learned it was actually invented at a cocktail lounge in Milwaukee, Wisconsin, one of the cities where I spent my formative years.
I thought it would be fun to make a similar drink with a vegan twist, using Baileys Almande and nice cream (blended frozen bananas) instead of ice cream made from animal milk, and this is the result, which I have named “white squirrel.”
Of course, the drink is a bit more beige (or banana-colored) than white, but “beige squirrel” doesn’t have quite the same ring to it, and even actual white squirrels are kinda beige, so it works, right? I think so.
The white squirrel would be a nice after-dinner indulgence for Valentine’s Day, which is nearly upon us. All you need are a few key ingredients and some advance planning, since the bananas have to be frozen for a few hours before you can start. Of course, if you have some vanilla dairy-free ice cream on hand, you could use that in place of the nice cream. If you can’t get your hands on Baileys Almande, you can substitute amaretto or another similar liqueur (scroll to the bottom of this post to see a Baileys-like product that’s available in France).
I found this fun vintage pink squirrel recipe, which appears to come from one of those great 1970s recipe card libraries like my mom has. As always with these old recipe photos, the creation is given a confusing mise en scène with unattractive colors and problematic lighting. What’s a cocktail doing on the kitchen table from Little House on the Prairie? And why is it being served with fruitcake? It’s an elegant drink that functions as a dessert in its own right, and as such should be served by itself.
So let’s make some white squirrels, shall we?
Makes 2 one-cup (236 ml) servings
- 3 frozen bananas (roughly 16 oz/450 g in total)
- 2 ounces (59 ml) white (clear) crème de cacao liqueur
- 2 ounces (59 ml) Baileys Almande (or similar – see end of post)
- non-dairy whipped topping
- cocoa powder or ground cinnamon/nutmeg, for garnish
Equipment needed: freezer, food processor or high-powered blender
Take your frozen bananas out of the freezer (after freezing for at least 4 hours) and weigh the amount you need, depending how many servings you want to make. In the photos in this post, you’ll see larger quantities because I was making more than two servings. Place the bananas in your food processor, but allow them to thaw for 10 or 15 minutes so they’re soft enough to blend without damaging your food processor.
Add the liqueurs to the food processor and begin blending the bananas. It’ll take a little while, but after a few minutes the bananas will take on a smooth soft-serve ice cream consistency. You may need to pause the blending to scrape down the inside from time to time, to help all the chunks to get blended.
When the nice cream looks like this and all of the banana has gotten blended, it’s ready!
Fill up your glasses with the nice cream mixture and top with the nondairy whipped topping. Sprinkle a bit of cocoa powder or grated cinnamon or nutmeg on top if you like. Serve with spoons!
- Make a virgin white squirrel by substituting your favorite plant-based milk + 1/2 teaspoon almond extract per serving for the alcohol.
- Turn this drink into a brown squirrel by adding some cocoa powder during the blending stage.
Where to find ingredients…
In North America: Baileys Almande can be found at most liquor stores these days, and most grocery stores carry a range of non-dairy whipped toppings, sometimes with a range of options (almond, rice, coconut). The products shown in the photos above were all purchased at mainstream grocery stores in the US.
In Europe: Baileys Almande is available in some countries (Germany and England, to my knowledge) but for some reason has still not become widely available in France. You can substitute amaretto or a similar liqueur – for example, Aujourd’hui Demain in Paris currently has this maca and almond milk liqueur (photo below), which I haven’t tried but which seems similar to Baileys Almande. Non-dairy whipped toppings (in a pressurized can or small carton) can be purchased at vegan grocery stores and also sometimes at kosher stores or in the kosher section of a general grocery store. See also my whipped coconut cream recipe.