Gather your festive friends and raise a glass to the holiday season with this sumptuous vegan eggnog. A toast to tradition with a compassionate twist, this recipe invites everyone to indulge in the rich, creamy flavours of a classic eggnog without the animal products.
Ingredients:
- 6 pitted Medjool dates
- 1 cup (115g) raw cashews
- 2 1/4 cups water, plus extra for soaking
- 1 cup canned full fat coconut milk
- 1/4 cup pure maple syrup
- 1/3 cup bourbon or rum (optional)
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated fresh nutmeg, plus extra for serving
- 1/4 teaspoon kosher salt
- Non-dairy whipped cream, to serve
Method of cooking:
Soak the Medjool dates and cashews in warm water for at least 4 hours or overnight to soften.
Drain the soaked dates and cashews and place in a blender.
Add 2 1/4 cups fresh water, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg and kosher salt.
Blend on high until smooth and creamy.
Pour into a pitcher and chill in the fridge for at least 2 hours to allow the flavours to develop.
Stir in the bourbon or rum, if using, just before serving.
Pour the eggnog into glasses, top with a dollop of non-dairy whipped topping and sprinkle with extra nutmeg.
