Eggnog is a must-make treat this time of year ( right after chocolate crinckles)! Well, this recipe isn’t really your traditional eggnog. It’s healthier! It’s eggless, dairy free, and has zero alcohol. So it’s more of a spiced nut milk if you like. 🙂 All you need to make some vegan eggnog is nut milk ( make your own almond milk, it’s so much better for you! ), coconut milk, spices, almond butter, and a sweetener of your choice. I used maple syrup. Infuse your creamy milk with the spices, let it rest for a couple of hours. Blend in the almond butter & the maple syrup, and heat up before serving. Sprinkle some chopped pecan nuts & dry-frozen raspberry bits on top ( only if you want! 🙂 ).
- 500 ml almond milk
- 75 ml coconut milk
- 1/2 tsp vanilla powder
- 5-6 cloves
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1 tbsp almond butter
- 2 tbsp maple syrup
- Heat up the milk in a pan. Add the coconut milk ( mix the coconut milk well before adding ). You can also use soy cream if you prefer.
- Add the spices, and bring to a boil. Remove from the heat, cover, and set aside. Let it cool & infuse for 1-2 hours. The longer you leave it, the more flavourful it will be!
- In a blender, blend the milk together with the almond butter and the maple syrup.
- Heat up briefly before serving.
Hope you enjoy!