In this vegan eggnog recipe, we’ve swapped eggs for custard powder to give this festive favourite the same creamy richness as the traditional version.
As the holiday season approaches, there’s nothing quite like a warm, creamy cup of eggnog to invoke the festive spirit. Let’s raise a glass to the animals and enjoy a warming glass of this simply delicious vegan eggnog.
Makes 5
You’ll need:
960 ml soya milk
1½ Tbsp custard powder
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
6 Tbsp sugar
1 vanilla pod seeds only
Dash of whiskey, rum, or brandy (optional)
Vegan canned whipped cream (optional)
Here’s how:
- To make the eggnog, simply whisk together the milk, custard powder, cinnamon, nutmeg, ginger, sugar and vanilla in a saucepan and bring to the boil whilst whisking.
- Cook for 2-3 minutes until thickened slightly and the custard powder has cooked out.
- Add the alcohol (if using) and serve warm with a swirl of vegan cream if desired.
Original source: https://www.veganfoodandliving.com
https://www.animalagricultureclimatechange.org/vegan-baileys/
