Plant-based Christmas: vegan eggnog recipe
The classic drink for festive get-togethers, eggnog is about as Christmassy as it gets. And, despite what the name suggests, it's perfectly possible to have a delicious version of eggnog - without the egg.
Call it 'eggless eggnog' - or 'nog', if you like. This dairy-free version of the classic milk punch, created by plant-based brand Rude Health, uses oats as a base and is lighter than traditional eggnog, with a subtle sweetness. It also strikes the perfect balance between nice and naughty thanks to the brandy - though you can omit that, or use a non-alcoholic version, if you prefer.
Ingredients
- 800 ml oat drink (we like Rude Health Oat Drink)
- 130 g coconut nectar
- 130 g maple syrup
- 325 ml brandy or Cognac
- 300 ml cashew cream (160g of cashews, soaked + 160 ml water)
- 1 tsp nutmeg, plus extra for serving
- 2 tsp vanilla extract
- 12 tbsp aquafaba (chickpea water)
Details
- Cuisine: Plant-Based
- Recipe Type: Cocktail
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 6
- Suitable For: Plant-Based, Vegan
Step-by-step
- Mix together the coconut nectar, brandy and maple syrup and let this sit for about an hour.
- Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin out the cream.
- Whisk the Oat Drink, cashew cream, vanilla, nutmeg and cinnamon into the mixture from step 1. And put this in the refrigerator to chill for 1-2 hours.
- When this has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy Oat Drink mixture. Check the flavour and adjust with more brandy or spices, if you wish.
- Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.
Recipe by Nena Foster. Courtesy of Rude Health.
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