‘Tis the season of long nights in front of crackling fires, and let’s be honest, the picture’s not complete without a mug of frothy eggnog clutched in your hot little hands. But eggnog is made with raw eggs, and if you’re vegan or just totally grossed out by the concept, that’s not going to fly.
We found an amazing vegan recipe from Post Punk Kitchen–this eggnog is thick, creamy, and very rich.
Of course, it’s completely egg-free–the thick creaminess is accomplished by avocado! Don’t worry, you won’t taste it at all–just drink it right away, since avocado doesn’t last forever. This is so much better than those syrupy store-bought vegan eggnogs that you’ll never want to look back.
- One perfectly-ripe avocado
- One can of coconut milk
- Three cups almond milk
- 1/2 cup agave
- 2 tbsps lemon juice
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Dash of ground cloves
Put the avocado and the opened can of coconut milk into the freezer for 45 minutes, to get them super cold (not frozen).
Once those ingredients are cold enough, slice, peel, and put the avocado, and drop into a blender along with all the other ingredients. Blend until creamy and smooth.
Garnish with a cinnamon stick and a sprinkle of nutmeg.
To turn this into spiked eggnog, you know what you have to do: add a shot or two of rum to each glass. Drink immediately and enjoy.