Merry Christmas everyone! I’ve got a delicious recipe for you today. It’s a creamy, dreamy Vegan Eggnog Custard.
I’m writing at The Manhattan Hotel Club New York. We landed yesterday after a tiring 21-hour flight from Sydney to New York via Los Angeles, and two special security screenings for which I was randomly selected (not sure how ‘random’ it was to be honest).
It is the 24th December here in America but because of the time difference, it is 25th December (Christmas day)for my Australian friends and family!
I was supposed to post this recipe before I left for New York but better late than never right?
This Vegan Eggnog Custard ‘happened’ because I couldn’t choose between making Vegan Eggnog or Vegan Custard for my Christmas lunch week, so I made both! I was really surprised at how good this turned out, and how much everyone loved it. It’s delicious, decadent, and contains all the spices that scream Christmas morning.
The addition of fresh mint leaves and pomegranate seeds, although optional, makes such a difference, so I recommend you include them if possible. The freshness of the mint and the sour tanginess of the pomegranate just adds such a lovely contrast to this sweet creamy dessert.
I hope you give this recipe a go, and may the sweet magic of Christmas fills your heart and soul and wishing you all the peace and joy this holiday!
Vegan Eggnog Custard
- 1 400ml can coconut milk
- 1/3 cup water
- 1/2 cup raw cashews
- 3 tablespoon brown rice syrup or you can also use maple syrup
- 2 tablespoon spiced sherry or rum, bourbon, brandy, or whiskey
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of sea salt
- a tiny pinch of turmeric for colour optional
- 6 tablespoons of cornstarch
- 1/4 cup water
- Fresh mint leaves and Pomegranate seeds optional
Soak the cashews overnight or for at least 1 hour.
Combine cornstarch with 1/4 cup water and mix really well. Make sure there are no lumps
Place all the remaining ingredients in a blender and blend until smooth.
Pour the eggnog mixture into a saucepan and warm gently on the stove. Do not bring to a boil.
Add about a cup of the warm eggnog milk to the cornstarch mixture and combine. Now pour it all back into the saucepan to combine with the remaining eggnog mixture.
Stir constantly with a whisk and continue cooking on medium until the custard is thick and luscious.
Remove from heat and transfer to serving glasses.
Chill for 3 hours or overnight before serving
Serve with some fresh mint leaves and some pomegranate seeds (about a tablespoon per serve)
MERRY CHRISTMAS FROM NEW YORK!
P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.