Vegan Eggnog
Ingredients to make Vegan Eggnog:
- 2 tablespoons of cashews
- 500 bunches of coconut milk or drink
- 1 pinch of ground cinnamon
- 1 pinch of ground nutmeg
- 2 tablespoons of water (optional)
- 2 tablespoons maple or agave syrup
How to make Vegan Eggnog:
- We gathered all the ingredients to prepare the vegan eggnog.
- We put the cashews to soak. It is important to hydrate the cashews the night before or at least 2 hours in advance so that it is easier to crush them with the blender and there are not so many lumps. Cashew is a fruit rich in calcium, potassium, iron, vitamin B and phosphorus.
- In a blender glass, mix the coconut milk with the cashew nuts and begin to blend. We have used tetra brick coconut drink because it is lighter, but homemade or canned coconut milk are also good options. We beat until the nuts are completely crushed.
- We add the spices. To do this, we put a pinch of nutmeg and another pinch of ground cinnamon. You have to be careful with the nutmeg because it has a lot of flavor and, if we go too far, it can spoil the vegan “egg” punch.
- Also add the maple syrup and beat again with the mixer. If you don’t have maple syrup you can also put agave syrup. If the drink is too thick, we can add a little water.
- We put the vegan eggnog in the fridge and serve it cold with a little more ground cinnamon on top. This vegan Christmas drink can be made ahead of time and kept in the fridge for a day.
