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
Cashew Nuts
35 g
Rum
100 ml, dark
Unsweetened almond drink
800 ml
Maple Syrup
75 g
Vanilla Extract
2 teaspoon(s), level
Ground Nutmeg
½ teaspoon(s), level, 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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