A simple and delicious plant-based twist on this traditional thick and creamy eggnog. A delicious drink to enjoy with friends and family this holiday season. Naturally gluten-free, dairy-free, egg-free, and refined sugar-free. Can be made with or without alcohol.
1tsprum flavor extractor liquor to taste (optional)***
Garnish with non-dairy whipped cream and nutmegoptional
Instructions
In a large sauce pan, whisk together the cornstarch and sugar until combined.
Whisk in the milk and turmeric (if using).
Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
Remove from heat and stir in the vanilla, nutmeg, and rum extract.
Cover and store in the refrigerator for at least 6 hours or until you’re ready to enjoy, up to one week.
To serve, pour eggnog into an 8-ounce glass and stir in optional liquor (if using). Adjust taste to preference.
Top with non-dairy whipped cream and a dash of nutmeg, if desired.
Notes
* I recommend using cornstarch in this recipe. Arrowroot starch does work, but the texture is more gelatinous.** You can use any non-diary milk for this eggnog. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs. ** If using Oat + Nut Milk, decrease the cornstarch to 2 Tbsp to avoid being too thick.*** For the grown-ups enjoying this eggnog, you have the option to stir in 1 ounce bourbon, spiced rum, cognac, whiskey, or a combination for each 8-ounce serving. Adjust to personal taste and preference.