Creamy Vegan Eggnog

Name: Creamy Vegan Eggnog
Cook time: 5 min
Total time: 5 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 cup (140g) raw cashews, (soaked in boiling water for 1 hour*); 1 (13.5 ounce) (400 ml) can full-fat coconut milk; 1 1/2 cups (360 ml) creamy plant-based milk ((I use oat milk)); 6 - 8 tablespoons coconut sugar or brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon cardamom; 1/2 teaspoon pure vanilla extract; 1 pinch fine sea salt; 2 to 4 ounces bourbon ((optional)); Vegan whipped topping or coconut whipped cream ((optional)); Freshly grated nutmeg, (for dusting); Ground cinnamon, (for dusting)

This Creamy Vegan Eggnog is rich, sweet, and indulgent, just like a holiday beverage should be. Plus, it’s so simple to make and so satisfying that you’ll never go back to traditional eggnog.

⏱ 5 menit 🔥 Masak 5mnt 📊 Mudah 🍽 4 porsi 👁 52

Langkah-langkah

Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tablespoons of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.
If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
To serve chilled, transfer the eggnog to the fridge until chilled.
To make boozy eggnog, add 1/2 to 1 ounce of bourbon to each of 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.
If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.

Nutrisi per porsi

578kcal

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★★★★★

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