Spirits Vegan "Eggnog" Be the first to rate & review! Relying on fragrant and starchy basmati rice to thicken this vegan "eggnog" results in a luxuriously creamy drink. Cinnamon, cardamom, and nutmeg add warming spice notes, while smooth tahini lends a pleasing subtle bitterness, preventing the drink from leaning too sweet. By Jennifer Carroll Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Prop Styling by Christine Keely Active Time: 45 mins Total Time: 55 mins Yield: 4 to 6 Ingredients 1/3 cup uncooked basmati rice (about 2 1/4 ounces) 3 cups water 1 cinnamon stick, plus more for garnish 3 cups unsweetened almond milk 1/4 cup granulated sugar 2 tablespoons tahini (such as Soom) 1 1/2 teaspoons vanilla extract 1/4 teaspoon kosher salt 1/4 teaspoon ground cardamom Freshly grated whole nutmeg, for garnish Directions Rinse rice 3 times; drain in a small fine wire-mesh strainer. Bring rice, 3 cups water, and cinnamon stick to a boil in a small saucepan over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until rice is very tender and creamy, about 25 minutes. Remove from heat. Remove and discard cinnamon stick. Transfer rice mixture to a blender, and let cool 10 minutes. Add almond milk, sugar, tahini, vanilla, salt, and cardamom to blender. Process until smooth, about 1 minute. Pour mixture into a large saucepan. Heat over medium, stirring constantly, until hot, about 6 minutes. Remove from heat. Pour into mugs, and garnish with nutmeg and cinnamon sticks. Rate it Print