Vegan Eggnog
15m prep 0s cook 15m ready
About eight 6-ounce servings This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup raw cashews
- One 13 ½-ounce can coconut milk
- 1 cup water
- ½ cup sugar or maple syrup
- 1 tablespoon vanilla
- 1 cup light rum
- ½ cup Grand Marnier or Cointreau
- Freshly grated nutmeg
Let's Cook
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Step 1.
Soak overnight in water to cover: 1 cup raw cashews
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Step 2.
Drain and transfer to a blender along with: One 13 ½-ounce can coconut milk; 1 cup water; ½ cup sugar or maple syrup; 1 tablespoon vanilla
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Step 3.
Blend until completely smooth and creamy. Strain into a punch bowl or pitcher and stir in: 1 cup light rum; ½ cup Grand Marnier or Cointreau
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Step 4.
Serve garnished with: Freshly grated nutmeg
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Step 5.
If making ahead of time, the eggnog may separate when refrigerated. Simply let it sit for 20 minutes at room temperature, then whisk well or reblend before serving.
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