Eggnog doesn’t always have to be made from egg and cream. Especially for those who can’t tolerate lactose, eggs, or rich foods, there’s another option. This vegan eggnog is made from dense coconut (filled with antibacterial properties, minerals, good saturated fat, and hydrating fatty acids) and filled with all the classic spices and sweetness of eggnog. It’s all about the nutmeg and cinnamon after all! This recipe is especially good as a light dessert or nightcap. Add kahlua for a spiked version!

Ingredients

1 can (400ml) coconut cream

2 tablespoons agave

1/2 tablespoon cinnamon

2 teaspoons nutmeg

1/4 teaspoon cloves

dash of salt and pepper

Recipe

Combine all ingredients together and blend. Serve in shot glasses with a small grating of nutmeg.

If you like a thinner eggnog, you can add 200ml of almond milk (add an extra teaspoon of agave to balance out the sweetness).

Play with the flavours! If you like sweeter, add more agave or honey, if you like spicier, more spices! Taste and adjust.

Happy holidays everyone!!