Vegan Eggnog

Vegan Eggnog might be a good recipe to expand your beverage recipe box. For $2.43 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 268 calories, 3g of protein, and 12g of fat per serving. This recipe serves 5. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Foodista. A mixture of cinnamon sticks, coconut, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 25%. Similar recipes include Vegan Eggnog, Vegan Eggnog, and Vegan Eggnog.

Instructions

1. In a large saucepan, add the almond milk, shredded coconut, sliced almonds, sugar, dates, split vanilla bean and seeds, cinnamon sticks, nutmeg, and vanilla extract.
2. Place over medium heat and slowly bring to a simmer, whisking occasionally.
3. Once simmering, reduce the heat to low and cook for 20 minutes. Be careful not to boil.
4. Turn off the heat and let steep for 10 minutes. Remove the vanilla bean and cinnamon sticks and discard.
5. Using a kitchen blender, and working in batches, blend the eggnog on high for about 1 minute. Stain the eggnog through a fine chinois (strainer) into a glass or metal bowl.
6. Using a wooden spoon, gently press the strained solids firmly against the chinois to extract as much liquid and flavor as possible. Dispose of the solids. Repeat this process with the remaining mixture.
7. Chill the strained eggnog for at least 1 hour or more if serving cold
8. To serve, stir about 1 tablespoon of rum per 1 cup of eggnog.
9. Ladle into serving glasses and garnish with a dash of nutmeg on top.
10. If serving warm, add the rum and enjoy right away.