Creamy Vegan Eggnog
This creamy vegan eggnog makes 10 - 12 servings and is made without the alcohol, so that you can leave it out or add to your taste.
- 3 cups dairy-free milk, Macadamia milk or Oatly works well
- 1 can Coconut Milk
- 4-6 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract or essence
- 1/8 tsp ground cardamom (optional)
- 1 shot bourbon/ whiskey/ brandy/ rum
- Coconut Whipped Cream
Add 3 cups dairy-free milk, coconut milk, maple syrup, cinnamon, ground nutmeg, vanilla extract, and cardamom to a high speed blender. Blend on high until creamy and smooth. Taste and adjust the flavour as needed - add more spices for warmth or maple syrup for sweetness.
To serve: Enjoy cold, over ice, or hot by heating over medium heat until warm.
Add 1 - 1 1/2 bourbon per 1 serving. Add a dollop of coconut whipped cream on top with a pinch of cinnamon or nutmeg.
- Tags: Easy Vegan Recipes
- Robyn Horwitz