Vegan Eggnog
Creamy, festive, refreshing and ever so simple, this vegan eggnog is a winner this holiday season, actually all year round. It's a gently spiced eggless recipe, addictive good!
Equipment
- 1 Bowl
- 1 Blender
Ingredients
- 75 g raw cashew nuts 1/2 cup
- 500 g full fat coconut milk
- 75 ml water
- 3-4 tbsp desi khaand / light brown sugar
- ¼ tsp ground nutmeg powder
- ½ tsp ground cinnamon powder
- ¼ tsp vanilla bean paste or vanilla extract
Instructions
- Soak the cashew nuts in water overnight and refrigerate. Drain.
- Drain and rinse the cashew nuts and add them to the blender with the remaining ingredients. Process until smooth, light and slightly frothy.
- Taste to adjust the sweetness and consistency.
- Stir in 3-4 tbsp of Baileys Irish cream or spirit of choice if desired.
- Refrigerate for couple of hours for the flavours to mature.
- Pour into serving glasses, grate over fresh nutmeg and serve.