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