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Vegan Eggnog Recipe
How to make Vegan Eggnog ?
| Preparation Time: 2 hours and 30 minutes |
| Cooking Time: |
| Serve: 4 |
Ingredients for Vegan Eggnog Recipe
| # | Ingredients |
|---|---|
| 1. | 4 cups unsweetened almond milk |
| 2. | 1 cup raw cashews, soaked overnight and drained |
| 3. | 1/3 cup pure maple syrup |
| 4. | 1 teaspoon pure vanilla extract |
| 5. | 1 teaspoon ground cinnamon |
| 6. | 1/2 teaspoon ground nutmeg |
| 7. | 1/4 teaspoon ground ginger |
Steps of Vegan Eggnog Recipe
| # | Steps |
|---|---|
| 1. | In a blender, combine the almond milk, soaked cashews, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. |
| 2. | Blend until the mixture is smooth and creamy. |
| 3. | Transfer the mixture to a large saucepan and heat over medium heat. |
| 4. | Whisk frequently until the eggnog is hot and steamy, but not boiling. |
| 5. | Pour the eggnog into glasses and serve warm. |
| 6. | If you prefer a chilled eggnog, let the mixture cool down and then refrigerate it until it is chilled. |
Tips:
- If you don't have a high-speed blender, you can still make this eggnog by soaking the cashews overnight and then using a regular blender or food processor.
- For a thicker and creamier eggnog, use canned coconut cream instead of coconut milk.
- If you want to make a larger batch of eggnog, simply double or triple the recipe as needed.
- Leftover eggnog can be stored in an airtight container in the fridge for up to 3 days. Give it a good shake or stir before serving.
- Feel free to adjust the sweetness and spices to your taste. You can also add more or less almond milk to adjust the thickness of the eggnog.
About Author of Vegan Eggnog Recipe
This is Hiren. Traveler, Dreamer, Coder and Blogger. Love to write about my journey of different places.
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