Updated: Feb 4
An old holiday favorite can easily be made vegan, and in my opinion tastes even better! Bring to your family gatherings for all to enjoy:)
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚!
500 g non-dairy milk
1 can of coconut cream
120 - 240 g brandy (optional)
40 g pure maple syrup
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground nutmeg
vegan whipped cream (optional)
Combine all ingredients in my robot chef or on the stove and cook uncovered for approx. 20 min/80°C.
Enjoy your eggnog warm or leave to cool, then chill in fridge for 4 hours or overnight. Before serving, add some optional vegan whipped cream and lightly sprinkle with cinnamon.
Made w/❤️ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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