Eggnog is quite the notorious holiday indulgence. So good, so rich, too rich almost. Like you can't get enough of it until suddenly, you have. But this vegan recipe is surprisingly close in the taste of eggnog, except better!

Serves 3 to 6

Ingredients

• 2 cups oat milk

• 1 cup full-fat coconut cream

• 3 to 5 tablespoons agave, to taste

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 to 1½ teaspoons freshly grated nutmeg, plus more to finish

• ¼ teaspoon ground cloves or allspice, optional

• Pinch of sea salt

• ½ teaspoon alcohol-free rum extract or 1 to 2 tablespoons dark rum, optional

Instructions

Add oat milk and coconut cream to a saucepan over medium-low heat.

Whisk until smooth and gently warmed. Do not boil.

Add agave, vanilla, cinnamon, nutmeg, cloves or allspice if using, and salt.

Simmer very gently for 5 to 7 minutes, whisking occasionally, until lightly thickened and fragrant.

Taste and adjust sweetness and nutmeg.

Remove from heat. Add rum or rum extract if using.