Vegan eggnog
6
Points®
Total time: 35 min • Prep: 5 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
We used almond milk, but you can substitute other dairy-free options, such as soya or coconut milk, if you prefer.
Ingredients
Unsalted dry-roasted cashews
¼ cup(s)
Rum
100 ml(s), dark
Plain unsweetened almond milk
800 ml(s)
Maple syrup
75 gm
Vanilla extract
2 tsp(s), level
Ground nutmeg
½ tsp(s), ¼ tsp plus extra for garnish
Instructions
1
Add the cashew nuts and rum to the jug of a blender and leave to sit for 30 minutes to soften the nuts.
2
Add the almond milk, maple syrup, vanilla extract and nutmeg to the rum and cashews. Put the lid on and blitz until completely smooth.
3
Pour into a jug and transfer to the fridge to chill. When you’re ready to serve, pour into glasses and sprinkle with a little extra ground nutmeg, to garnish.
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