Eggnog
Summary
Yield: 6-8 ounce beverages
Prep: 10 minutes / Cook: 10 minutes / Total time: 20 minutes
RECIPE
INGREDIENTS
200g (1 cups) Zero Egg Liquid
400g (2 cups) Oat Milk
100g (½ cup) granulated sugar
5g (1 teaspoon vanilla)
200g (1 cup) Oat Milk Cream or PB Egg Nog
50g (1 cup) Sherry/Bourbon/Rum
1 – 1 ½ cups ice
GARNISH: sprinkle the top with nutmeg or cinnamon or pumpkin pie spice
PREPARATION
In a medium sauce pan with a HEAVY bottom, heat the Zero Egg, sugar and the 2 cups of Oat Milk to a low simmer, stirring often with a whisk. Simmer on low for about 5 minutes.
Remove the heated mixture from the heat and pour into a bowl or pitcher to cool completely. You can also place the pan into a bain marie or ice bath to chill it down more quickly.
In a blender, fill 1/3 with ice and pour in the cold nog and blend until smooth
Add in the Oat Milk Cream or PB Egg Nog and give it short pulse or two to combine
In the bottom of each glass, pour 1 ounce of the chosen booze and fill the glass with the chilled nog mixture.
Garnish with a sprinkle of cinnamon or nutmeg or pumpkin spice
Serve immediately!