Vegan “Eggnog”

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.

Vegan Eggnog Recipe
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

  1. 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.

  2. 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.

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