HO, HO, HO…it’s officially time to get your jingle on! Before I sign off for the holidays I had to share this recipe for vegan eggnog. You guys, it is so simple to make, just slightly sweet and light enough to enjoy a glass without experiencing the inevitable gut bomb that usually follows. It’s like what I always dream my eggnog latte will taste like but never really does. Oh, by the way! The hubs and I were very thorough and tried adding some booze. Truth be told it wasn’t the best, probably because it is such a light version of nog (which I really like!). If you’re looking for something a little more naughty give this recipe for spiked eggnog I posted last year a try. It is insanely delicious and boozy (just not vegan). So with that, I raise my glass of nog to you and yours and wish you a wonderful holiday break filled with laughter, love, the people you care for most in this world and lots of yummy food and drink. Cheers!
2 cups plain almond milk
2 cups canned light coconut milk
3 tablespoons maple syrup
4 teaspoons vanilla
1/4 teaspoon nutmeg
Pinch of salt
Bring all ingredients to a boil on the stove and then reduce heat to a simmer. Whisk continuously for about four minutes and then remove pot from heat. Pour into a container to cool on the counter. Once cooled, place in an airtight jar in the refrigerator to chill and set for at least four hours before serving. Makes 4 cups.