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!