Vegan Eggnog (Gluten-Free)

Yield: 2 servings

Time: 10 minutes active, 20 minutes total

Ingredients:

• 50 g ( 1/3 cup) cashew nuts

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 2 tablespoons maple syrup to taste (or sub any other sweetener)

• 475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)

• Splash rum or brandy to taste (optional - ensure vegan/gluten-free if necessary)

Instructions:

1. Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.

2. Bring to the boil then cook on a low heat for around 7 minutes.

3. Transfer to a blender and whizz until smooth.

4. Transfer back to the pan to reheat if you like, or pour into mugs.

5. Add a splash of rum or brandy to taste, if desired.

6. Keeps covered in the fridge for up to a few days - can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

Source: Rhian's Recipes

#vegan #glutenfree #norefinedsugar #dairyfree