Creamy and lightly spiced, this alternative to the Christmas classic eggnog is lighter and easier to whip up in a hurry. For added convenience, it can be made the day before and the alcohol stirred through just before serving, if using.
Coco-nog
Ingredients
- 14 oz (400ml) can coconut milk
- 17 fl oz (500ml) dairy-free milk of your choice, but preferably oat or almond
- 3 oz (75g) maple syrup, or more to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus extra for dusting
- pinch of ground cardamom
- pinch of salt
- 2 tablespoons bourbon (optional)
- 2 tablespoons white rum (optional)
- ice, to serve (optional)
Instructions
- Blitz together all the ingredients in a blender until thick and foamy.
- Chill in the refrigerator, then pour over ice in glasses.
- Alternatively, gently heat in a saucepan until warm, adding a little more maple syrup if you prefer it sweeter, then pour into mugs.
- Grate a little nutmeg over the top of the drinks before serving.
Notes
Recipe reprinted with permission from A Very Vegan Christmas by Sam Dixon. Published by Hamlyn, an imprint of Octopus Publishing Group, 2023. Photography by Charlotte Nott-Macaire.