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Recipe Detail Page
Maple-Bourbon Vegan “Eggnog”
Holiday 2019
Enriched with cashews, sweetened with maple syrup and spiked with bourbon, this dairy-and egg-free version of eggnog has the same smooth, creamy satisfaction as the real stuff. Added bonus: it can be made days ahead of time. Feel free to substitute a quality aged rum for the whisky with equally delicious results.
Makes 4 drinks
¾ cup (175 mL) raw cashews
1 ¾ cups (425 mL) unsweetened almond milk, divided
½ cup (125 mL) bourbon
6 tbsp (90 mL) pure dark maple syrup
½ tsp (2 mL) pure vanilla extract
½ tsp (1 mL) fine sea salt
1 cinnamon stick
1 whole nutmeg
1 Place cashews in a bowl. Cover generously with cold water and soak overnight.
2 Drain cashews and place in a blender with 1 cup (250 mL) almond milk. Blend on high for 1 minute. Stop blender and add remaining ¾ cup (175 mL) almond milk, bourbon, maple syrup, vanilla and salt. Blend on high for 20 seconds. Transfer to 1-L glass Mason jar with 2-piece lid. Refrigerate at least 6 hours and up to 3 days.
3 When ready to serve, shake jar vigorously for 10 seconds. Divide eggnog among 4 chilled 6-oz glass mugs or Lowball glasses. Using a rasp, grate a little cinnamon and nutmeg over each drink—or combine the 2 grated spices, dip glasses in a little water and rim each glass with spice mixture.
Makes 4 drinks
