Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) – and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!
Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!
ingredients
directions
For a kid-friendly option, just omit the bourbon or rum.
In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.
Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.
