Oat Milk Eggnog
It's light, refreshing and tastes like a glass of Christmas. It's dairy free, gluten free, 100% plant based vegan and the perfect excuse to drink rum during the holidays.
Servings 4 servings
Calories 289kcal
Cost $10/ 7€
Ingredients
For the Cashew Cream
- 175 g cashews unsalted
For the Rest
- 1 litre oat milk I use Oatly, the barista version
- 1 tsp cinnamon ground
- 5 rasps nutmeg whole
- 1 pc star anise
- 3 tbsp brown sugar
- 4 pc clove
- ½ tsp vanilla extract
- pinch of salt
- 1/16 tsp xanthan gum optional
- dark spiced rum to taste, optional
Instructions
- Soak the cashew creams in cold water for at least 2 hours or preferably overnight a container with a lid in the fridge.
- Heat the oat milk in a saucepan with everything except for the xanthan gum. Heat until steam starts to release from the milk - just under a boil. Remove from heat and let cool.
- When the milk has cooled slightly transfer to a jug and refrigerate for 2 hours or until completely chilled.
- Strain the infused oat milk with a fine mesh strainer.
- Drain the water from the soaked cashews and discard. Blend the cashews with a ladle or two of the infused oat milk until smooth.
- Mix all of the cashew cream with the cooled and infused oatmilk and the xanthan gum in a large jug. Blend until smooth and frothy.
- To serve, fill a glass with some ice. Add as much rum as you like and pour the oat milk eggnog over top. Serve with a paper straw and enjoy. Happy Holidays!
Nutrition
Calories: 289kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Sodium: 12mg | Potassium: 311mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
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