Vegan Eggnog recipe

Eggnog is one of my favourite Yuletide treats.  The very first sip always leaves me with an overwhelming rush of Christmas spirit. Lately I’ve been experimenting with what I call a vegan-ish diet, in that I’m eating a mostly plant based diet with as few animal products as possible.  I’ve been attempting to convert some of my favourite recipes to make them vegan-friendly, and I couldn’t resist trying to create my own vegan eggnog.

The results were a delicious, creamy beverage that is like Christmas in a cup.  This recipe is really easy, and uses ingredients that are available in most supermarkets.  You don’t need any special equipment or appliances and it’s ready to drink in a matter of minutes.

 

This eggnog recipe is for you if you:

  • are vegan
  • are lactose intolerant
  • are watching your cholesterol
  • are grossed out by the idea of drinking raw egg

 

You will need:

  • 1 cup non dairy milk.  I love cashew milk for this recipe because it has a sweet flavour.  Almond milk also works really well.  But you could use soy milk, rice milk, oat milk, coconut milk or any other non-dairy alternative.
  • 1/3 cup coconut cream.
  • 2 tablespoons maple syrup
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 shot brandy (if you want to make this a boozy bevvy.  If not, leave the brandy out)

 

Method

Place ingredients in a jug and whisk with a fork until combined.  You can also put it in a cocktail shaker and give it a good shake if you want a frothier drink.   Top with a little cinnamon in a glass.

 

This recipe makes enough for 2 glasses.

 

Variations:

  • warm milk, spices, syrup and coconut cream in a saucepan over a low heat, stirring often.  Pour into a mug and add brandy if desired.
  • Add a teaspoon of drinking chocolate to make a chocolate version.

Happy nogging!

 

 

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