Vegan Eggnog
Ingredients
- 13.5 oz. Can full fat coconut milk*
- 2 1/2 cups plant-milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Dash of allspice
- Dash of cloves
- 1/4 - 1/2 tsp freshly grated nutmeg
- Dash of black salt optional for eggy flavor
- Brandy Bourbon or Rum to taste (optional)
Instructions
- It's recommended to separate the coconut milk from the water. You can easily do this by refrigerating the coconut milk overnight, then open up the can from the bottom. You can pour out the water and use it in another recipe. Then scoop out the thickened milk.
- Next, simply combine everything but the black salt in a saucepan over medium heat. Whisk to combine and cook until the sugar has melted and it's tasting delicious! Season to taste (add the black salt if desired), then add to a jar or some kind of heat proof container. Let it cool and refrigerate for 6 hours or overnight.
- Add liquor of choice if you like, pour a nice glass of the eggnog, top with vegan whipped cream if you want, and some freshly grated nutmeg.
- Enjoy!
Notes
Coconut Milk - Make sure you buy a can of Full Fat Coconut Milk and not Coconut Cream. When you refrigerate the eggnog made with Coconut Cream it solidifies and gets chunky.
A tip for separating the Coconut Milk from the water in the can, is to refrigerate the can overnight. Then open the can from the bottom, and pour out the water to use in another recipe, you'll be able to easily scoop out the thickened Coconut Milk.
I've also found that different brands of coconut milks might get chunky after chilling. The Trader Joe's seems to be the biggest culprit of this. If this happens you can strain the chunks out and then melt them and stir it back in.
Tried this recipe?Let us know how it was!