Vegnog

I'm a mad fan of drinks over the holiday period. And there's one that always comes to mind as a universal drink and that's eggnog. But in this case, it's vegnog. It has all the classic flavours, with creaminess from plant-based cream.

Vegnog. Credit: Freshly Picked with Simon Toohey

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 cups oat milk
• 1 cup plant-based cream
• 1 tsp vanilla extract
• 75 g brown sugar
• 1 tsp cinnamon
• ¼ tsp grated nutmeg
• 2 tsp vegan custard powder
• 1 cardamom pod
• 5 strands saffron
• 100 ml brandy (optional); this can be put at the start and cooked, to cook off the alcohol, if preferred

For the top

• 1 tbsp cacao powder
• 100 ml plant-based cream
• 15 g (5-6 teaspoons) icing sugar
• Grated nutmeg
  

Instructions

1. Heat milk and cream in a pan over a medium-low heat. Add vanilla and brown sugar and stir through.
2. Add cinnamon to a small bowl with nutmeg and custard powder. Add a ladle of the warm milk mixture and whisk to form a smooth paste. Pour the mixture into the pan. Add the cardamom and saffron and simmer for a few minutes until it's warmed through. Turn off the heat and stir in the brandy.
3. For the topping whisk the ingredients until stiff peaks form.
4. Pour the warm milk mixture through a strainer into two glasses with a handle, or mugs, Leaving room at the top. Carefully spoon over the cocoa cream and dust with nutmeg to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.