In his book Mastering the Art of Plant-Based Eating, Joe Yonan shines a light on the variety of plant-based cuisine around the world through recipes from vegan food writers. One such writer, Peruvian journalist and chef Nico Vera, created a chamomile bourbon milk punch recipe using coconut milk instead of cow's milk, giving the cocktail a rich and creamy mouthfeel. "Begin preparing the punch a day in advance and allot an hour or two for filtering; it might seem slow going, but it’s worth the wait," Yonan writes.