CHAI-SPICED VEGAN EGGNOG
Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer - and I sip it all December long.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 12
Steps:
- Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
- Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you'd like it a little sweeter.
- Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.
SPICED ALMOND MILK EGGNOG
Make and share this Spiced Almond Milk Eggnog recipe from Food.com.
Provided by Food.com
Categories Christmas
Time 10m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- FOR THE SIMPLE SYRUP:.
- Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely. Remove from heat and allow to steep at least 4 hours, up to overnight. Strain out solids. Syrup will keep, refrigerated in an airtight container, for 4 weeks.
- FOR THE EGGNOG:.
- In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
- Stir in cognac, sherry, and nutmeg. Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight. If eggnog breaks, re-blend just before serving.
- Serve cold in punch cups, garnished with freshly grated nutmeg.
Nutrition Facts : Calories 1268.6, Fat 41.5, SaturatedFat 15, Cholesterol 1488, Sodium 583.5, Carbohydrate 145.2, Fiber 2, Sugar 138.5, Protein 50.9
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