Name: Vegan Egg Nogg - @whenmeateatsveg | Schwartz
Ingredients: 1; Cocoa Powder (for the Glass Rim); ICE (plenty); 20 g Cashew Nuts (blanched and blended); 20 ml water; 100 g Canned Coconut Milk; 1/2 tsp cinnamon ground; 3 tsp Maple Syrup; 1/2 tsp nutmeg ground

Cinnamon Ground

Product Information

£1.75/unit, 39g

Out of Stock

Vegan Egg Nogg - @whenmeateatsveg

Ingredients

8

Ingredients

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

COOKING INSTRUCTIONS

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