"Just hear those sleigh bells jingling, ring-ting-tingling too.
Come on it's lovely weather for an egg nog together, or twoooo!"
'Tis the season for Egg Nog, or should we say Vegg Nog!
Here are a few of our favourite ways to spice up some of the Holiday Cocktail Classics and make them PLANT-BASED!
Vegan Egg Nog
Aside from going to your local grocery store and grabbing a container of plant-based egg nog (very easy!) you can also make your own at home with simple ingredients like this recipe from the Minimalist Baker - she uses homemade cashew and almond milk that is just as creamy as it sounds, and flavours it with maple syrup, cinnamon and nutmeg. You can also use oat milk and sweetened condensed coconut milk if you can’t have nuts!
Oh, and we're officially trademarking the name Vegg Nog hehe.
Gingerbread Hot Cocoa
A simple switch from milk to a plant-based offering works great! We prefer to use oat milk and then flavour with cocoa powder, vanilla, maple (or agave syrup) and a teaspoon or two of our gingerbread spice!
Gingerbread Spice Mix
- 2 Tbsp ground allspice
- 2 Tbsp ground cinnamon
- 2 Tbsp ground ginger
- 1 Tbsp ground cloves
- 1 Tbsp ground nutmeg
- pinch of ground black pepper
Maple Spiced Mulled Cider
A fun switch on the classic mulled wine, this is a unique offering that we LOVE to make when it gets below 20… so basically all winter long. There are a few ways to do it, but we love supporting and following the recipe from Cup Full of Kale
There are a lot of other options to make your holiday cocktails plant-based and vegan friendly - simply switch out sweeteners if necessary, adjust the dairy components, and switch out the egg whites for aquafaba - which can easily be made from the leftover liquid from chickpea. This substitution is perfect if you want to add some extra froth on cocktails like a whiskey sour - Click Here for an amazing recipe!
00 purchased meeal Name
