15 minutes


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 cornflour, mixed with a little water to create a thick paste


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