Vegan Egg Nogg - @whenmeateatsveg

Vegan Egg Nogg - @whenmeateatsveg

Vegan Egg Nogg - @whenmeateatsveg

  • Cocoa Powder (for the Glass Rim)

  • ICE (plenty)

  • 20 grams Cashew Nuts (blanched and blended)

  • 20 millilitres water

  • 100 grams Canned Coconut Milk

  • 1/2 teaspoon Cinnamon Ground

  • 3 teaspoons Maple Syrup

  • 1/2 teaspoon Ground Nutmeg


  • 1 Wet the right of your glass, dip and coat the rim in Cocoa Powder
  • 2 Soak 20g of Cashew Nut in water over night or boil for 20 minutes. Once softened completely, blend until it becomes a milk like consistency
  • 3 Blend together the Cashew Nut Milk, water, Canned Coconut Milk, Maple Syrup, Schwartz Grounded Cinnamon and Schwartz Grounded Nutmeg.
  • 4 Add Ice into the cup and generously pour in the Vegan Egg Nogg squirting a tower amount of Vegan Whipped Cream.
  • 5 Garnish with a sprinkle of Schwartz Cinnamon Powder and Schwartz Cinnamon Stick