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
Metric
Imperial
Vegan eggnog
- 400ml of almond milk
- 60g of coconut sugar, or soft brown sugar if you can't find it
- 1 tsp vanilla extract
- 100ml of brandy, or spiced rum
- 50g of condensed coconut milk
- 1 pinch of cinnamon
- 1 pinch of freshly grated nutmeg
- 2 cloves
- 2 tbsp of Doves Farm Organic Cornflour, mixed with a little water to create a thick paste
SAVE RECIPE
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
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