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!
- 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!
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!