Chai-Spiced Vegan Eggnog
Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer – and I sip it all Autumn long.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | silk unsweetened almondmilk |
| 1 (15-ounce) can | full-fat coconut milk |
| 1 teaspoon | freshly grated nutmeg + more for serving |
| 3 | (5-inch) cinnamon sticks |
| 1 | pinky-sized hunk of ginger, sliced thin (can substitute 1/2 teaspoon ground ginger) |
| 15 | black peppercorns |
| 6 | pods cardamom, smashed |
| 1 | star anise (optional) |
| 1/8 teaspoon | ground turmeric (optional; for a bit of color only) |
| 1/4 cup | real maple syrup (or to taste) |
| 2 teaspoons | pure vanilla extract |
| 1/8 teaspoon | fine sea salt |
Directions:
Place a medium saucepan over medium-low heat. Add the almond milk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes. Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add maple syrup, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.
Source: kitchentreaty.com
