Vegan eggnog

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This vegan eggnog recipe may be more of a 'nut-nog' than an eggnog but has the same velvety texture and festive spices found in the beloved festive cocktail. Using coconut sugar adds a caramelised depth of flavour and the condensed coconut milk gives it a silky mouth feel. A perfect ending to a vegan Christmas lunch!

First published in 2018

Ingredients

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Imperial

Vegan eggnog

Method

1
Place all of the ingredients except the cornflour in a small pan and gently heat, stirring to dissolve the sugar
2
Whisk in the cornflour paste and keep stirring on a low heat for about 5 minutes or until thickened
3
The drink tastes best if you give the spices time to infuse into the milk. At least 1 hour will make a difference but overnight in the fridge is ideal
4
When ready to serve, gently reheat the eggnon, whisking to remove any lumps. Pass through a sieve before pouring into each mug to remove the whole spices
First published in 2018

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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