Vegan Eggnog with Caramelised Pineapple Rum
Winter spices meet the Caribbean with this delicious Vegan Eggnog with Caramelised Pineapple Rum. A fun twist on the original it's sure to be a hit at any dinner party
Ingredients
- 1.15oz coconut sugar
- 0.8oz xylitol or erythritol
- 4.4oz aquafaba (water from a tin of chickpeas or white beans)
- 1 tsp vanilla extract
- ⅛ tsp cream of tartar
- 14oz tinned full fat coconut milk
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp turmeric (for colour)
- 12.5oz plant based milk (cashew or almond are best)
- 3.5oz Red Leg Spiced Caramelised Pineapple Rum
Instructions
Step 1
Place the coconut sugar and xylitol into the Ninja blender cup then powder using the EXTRACT setting. Set to one side
Step 2
In a stand mixer whisk together the aquafaba, vanilla extract, and cream of tartar on high until soft peaks begin to form. Gradually add the powdered sugar by the tablespoon. Whisk until stiff peaks form
Step 3
Add the coconut milk, cinnamon, nutmeg and turmeric to the the Ninja blender cup then blend together on HIGH or EXTRACT until smooth
Step 4
Carefully fold the coconut milk mixture into the aquafaba followed by the plant based milk and rum. Serve immediately with a pinch of ground nutmeg or a few gratings of fresh nutmeg