Dairy-free eggnog
A coconut based alternative to eggnog
Ingredients
- 400 mls vanilla flavoured soya milk
- 3 egg yolks
- 2 x 400ml tins coconut milk
- 1 x 250ml coconut cream
- 200 mls white or dark rum
- 1 teaspoon cinnamon
- 1 1/2 tablespoons banana powder optional
- 2 tablespoons maple syrup
Instructions
- Put the soya milk into a heavy bottomed pan and add the lightly beaten egg yolks. Simmering gently on a low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Too hot and you will have scrambled eggs!
- Remove from the heat and allow to cool a little.
- Put the mixture through a sieve into a blender and add all the other ingredients - as this makes 3 litres, you may need to do this in two separate batches.
- Blend for about ten seconds.
- Pour into a jug and refrigerate.
- When ready to serve, add a sprinkle of ground cinnamon or shredded coconut, according to taste.