Recipe: Vegan HollyNog


Even vegans want to partake in the holiday fun! Courtesy of Scottsdale’s The Upton, try this vegan coconut egg nog.



4 cups coconut milk

12-14 whole cloves

½ Teaspoon Vanilla

1 teaspoon cinnamon

2.5 cups coconut cream

¼ cup sugar

½ tsp ground nutmeg

Light rum or brandy to your liking.

.     Combine coconut milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting. Bring to a boil and remove from stove (approx. 10 minutes). Refrigerate.

.     In a large bowl, lightly whisk together coconut cream, ground nutmeg and ½ teaspoon vanilla and ¼ cup sugar. Refrigerate.

.      Add coconut cream mixture to chilled coconut mixture shake or whisk and serve.

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