Vegan Eggnog

Eggnog tends to be associated with Christmas but it’s such a wonderful + sweet drink that warms the soul on any cold winter day!

Why not enjoy the drink beyond the holiday season? Well, one issue is that eggnog can be overwhelmingly heavy + sweet, so we’re usually restraining its consumption to merely one month for the sake of our stomachs. However, there is a way to enjoy the taste of eggnog without experiencing a stomach cramp — vegan eggnog!

INGREDIENTS

  • 3 cups Unsweetened Non-Dairy Milk [For help choosing an alternative milk, read this!] 
  • 14 oz Firm Silken Tofu
  • 1 cup Sugar or Sugar Substitute
  • 4 tsp Vanilla
  • A Heaping Tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Ground Ginger
  • 8 Ice Cubes [for cold option]
  • 2 tsp Maple Syrup

DIRECTIONS FOR HOT OPTION [MY PREFERRED CHOICE]

#1] Place all ingredients [no ice] in a blender + blend for 40 – 60 seconds
#2] Place the mixture in a saucepan [large saucepan, yields 3 cups of eggnog, which is a lot] on medium heat
#3] Stir occasionally until the desired temperature is reached
#4] Pour into your cup // mug, dust with a dash of cinnamon or nutmeg + enjoy!

DIRECTIONS FOR COLD OPTION

#1] Place all ingredients in a blender and blend for 40 – 60 seconds
#2] Pour into your cup // mug, dust with a dash of cinnamon or nutmeg, + enjoy!

NOTES

The cold version is best enjoyed after chilling in the fridge for an hour or so. Additionally, this recipe makes a lot of eggnog, so grab your friends + make a night out of it. Share with us on your CHAARG instagram using #CHAARGeats!

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