Just in time for the holidays, this easy recipe for oat milk eggnog is a perfect, vegan substitute to traditional eggnog. It is dairy-free and egg-free, and you can still add rum and/or cognac if you want to make it alcoholic. I’ve made this for friends and family, and it is popular even with the kids. The spices can be adjusted to taste. It lasts for at least a couple of weeks in the refrigerator. Although I prefer to drink it cold, it also tastes nice warm. Soaking the cashews is important to make sure that they will blend as smooth as possible. However, straining is necessary too, otherwise the mixture can be a bit lumpy.
Ingredients
120 g raw cashews
1 litre oat milk
100 ml maple syrup or vanilla Simply syrup
2 tsp vanilla bean paste or extract
4 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
100 ml dark rum (optional)
A large splash of cognac (optional)
Instructions
First, in a small bowl cover the cashews with boiling water and set them aside to soak for 15 minutes.
Next, add the cashews, oat milk, maple syrup, vanilla and spices a blender. Blend until the mixture is homogeneous. Strain the mixture through a fine mesh colander or cheesecloth. Finally, stir in the rum and/or cognac (optional)
Serve hot or cold, with a sprinkle of cinnamon
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