VEGAN EGGNOG

By Peggie

Rich, creamy and boozy vegan eggnog. This super simple recipe uses cashew nuts instead of egg to create a deliciously thick creamy (and don’t forget boozy!) drink that is perfect for the holidays.

Ingredients

• 3 cups (720ml) Coconut Milk*
• 1 cup (240ml) Coconut Cream*
• 1/2 cup (75g) Raw Cashews
• 2/3 cup (130g) White Sugar
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 3/4 cup (180ml) Bourbon*

Preparation

Step 1

Add all the ingredients except the bourbon to the blender jug and blend until completely smooth.

Then pour out into a saucepan and gently heat, whisking constantly until it just reaches a simmer. You will notice it will thicken quite a bit during this process.

Then remove from the heat and add in the bourbon.

Blend with an immersion blender directly in the pot to remove any lumps that have formed while it was heating. Alternatively you can strain it.

Place into a jug and place into the fridge to chill for a few hours until completely cold.

When you’re ready to serve, give it a stir and pour out into glasses. Top with a sprinkle of cinnamon and/or nutmeg.


NOTES
*I used canned coconut milk (full fat) and canned coconut cream.

*We used Wild Turkey Bourbon. You can use any bourbon you prefer, or switch it for rum.