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Spiced Vegan Coconut & Cashew Eggnog

  • A little indulgence
  • Recipe by Dani Venn
  • Vegan
Spiced Vegan Coconut & Cashew Eggnog
  • Prep time:

    10 minutes

  • Cooking time:

    30 minutes

  • Servings:

    4

  • Ingredients:

    This better for you spiced eggnog is sure to spread the Christmas cheer! We like to create a big batch without the alcohol for the whole family and add in the rum individually where needed. 

    • ¼ cup Melrose Coconut and Cashew Nut Butter
    • 2 tablespoons Melrose Almond Chai or Almond Nut Butter
    • 750mls filtered water
    • 2 Medjool dates
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • 1 teaspoon vanilla paste or ½ fresh vanilla bean, seeds only
    • 1 tablespoon pure maple syrup (optional)
    • 100mls whisky or spiced rum (optional)
    • ½ cup thickened coconut cream or oat cream, whisked until fluffy (optional)
  • Method:

    Place Melrose Coconut Cashew and Almond Chai or Almond Butter along with filtered water, dates, spices, and maple syrup (if using) in a blender, blitz on high for about 60 seconds, until smooth and creamy. Pour mixture into a large jug and place in the fridge to chill.

     

    When ready to serve, add whisky or rum into eggnog (if using), whisk mixture well or re-blend so that is creamy and frothy. Place in serving glasses and top with whisked coconut or oat cream, sprinkle with extra nutmeg. Serve chilled.

  • Tips:

    You can easily make your own almond or nut mylks by adding any of Melrose range of nut butters with filtered water and blending. You can choose to pass through a muslin cloth or sieve or leave as is.

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