Vegan eggnog

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




Vegan eggnog


Place all of the ingredients except the cornflour in a small pan and gently heat, stirring to dissolve the sugar
Whisk in the cornflour paste and keep stirring on a low heat for about 5 minutes or until thickened
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
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

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