Creamy Vegan Eggnog
This Creamy Vegan Eggnog is rich, sweet, and indulgent, just like a holiday beverage should be. Plus, it’s so simple to make and so satisfying that you’ll never go back to traditional eggnog.
Foto: Rainbow Plant Life
Bahan-bahan
- 1 cup (140g) raw cashews, (soaked in boiling water for 1 hour*)
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
- 1 1/2 cups (360 ml) creamy plant-based milk ((I use oat milk))
- 6 - 8 tablespoons coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 2 to 4 ounces bourbon ((optional))
- Vegan whipped topping or coconut whipped cream ((optional))
- Freshly grated nutmeg, (for dusting)
- Ground cinnamon, (for dusting)
Langkah-langkah
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Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tablespoons of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
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Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.
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If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
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To serve chilled, transfer the eggnog to the fridge until chilled.
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To make boozy eggnog, add 1/2 to 1 ounce of bourbon to each of 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.
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If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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