Secretly Vegan Eggnog Recipe
Prep Time: 1 minutes
Cook Time: 15 minutes
Total Time: 16 minutes
Yield: 6
Ingredients:
2 cups oat milk*
2 tbsp sweetened condensed oat milk
1/4 cup maple sugar or 2-4 tbsp of maple syrup (depending on desired sweetness)
1 tbsp arrowroot powder
2 tsp nutmeg
1 tsp cinnamon
2 tsp vanilla extract
Directions:
Please read through all instructions before beginning.
Prep: Measure out all ingredients.
Whisk: In a large pot on the stove, whisk together all of the ingredients until combined. Vigorously whisk until there are no more clumps of arrowroot starch.
Heat: Then turn the stovetop heat on to medium-high, and heat the vegan eggnog until right before it boils. You should see a few bubbles appear at the top. Reduce the heat to low, and whisk until it thickens about 3-4 minutes.
Cool: Remove the eggnog from the heat and allow the eggnog to cool for 5 minutes. Then carefully pour the eggnog into an airtight glass and store allow the mixture to cool until it’s not warm anymore. Then you can place the eggnog safely in the fridge to chill for 1-2 hours.
Enjoy: Serve with or without alcohol and enjoy!
Notes:
Oat milk: I recommend oat milk (either homemade or store-bought, such as Forager Project), soymilk (personally recommend Forager Project for this!), or coconut milk from the can. The reason being is that you want a very creamy consistency, and you will not get that from the refrigerated section almond and coconut milks. Oat milk, however, is naturally very creamy and thick, which is why you should really try to use it here. For oat milk brands, I recommend Forager Project. Forager Project does contain cashews, though, so if you’re nut-free, then you can make your own or use coconut milk- both work wonderfully!
Cook’s Notes:
Alcohol options: I personally don’t drink, but if you’d like to make this more like a traditional eggnog, you can add in your preferred alcohol! Many liquors are actually naturally vegan too. You can use bourbon, dark rum, brandy, or cognac.
Nutritional Facts:
Serving Size: 1/2 cup
Calories: 125
Sugar: 19 g
Sodium: 108.2 mg
Fat: 2.9 g
Saturated Fat: 0.9 g
Carbohydrates: 22.6 g
Fiber: 0.6 g
Protein: 1.8 g
Cholesterol: 3.9 mg
Recipe courtesy of The Banana Diaries