Vegan Ponche [Video+Recipe] Vegan Eggnog, No Eggs or Dairy
This easy, quick-to-make, dairy-free, egg-free, pumpkin vegan eggnog recipe makes a luscious and creamy eggnog, an amazing treat for your vegan guests.
Servings 8 shots
Calories 185kcal
Ingredients
- 1 pound auyama (kabocha squash) raw, peeled, rinsed, and diced
- ¼ teaspoon sea salt
- 1½ quart almond milk [1.5 liter] or non-dairy milk of your choice
- 1 teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon ginger powder
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1½ cup white rum or dark rum
- ½ cup sugar (white, granulated) or equivalent amount of sweetener, may need extra
Instructions
1. Blending
- In the blender vase all the ingredients (minus sugar or sweetener). Blend until there is no texture and the ingredients have completely liquified. It took 6-7 minutes in my high-speed blender, yours may vary.
2. Cooking
- Pour the mixture into a small saucepan (2 quarts [2 liters]), and cook stirring over medium-low heat until it has thickened a bit (about 10 minutes). Sweeten to taste and stir in rum.
3. Chilling
- Remove from the heat and stir until it has come to room temperature. Bottle and chill in the refrigerator before serving.
4. Serving
- Serve chilled, or keep refrigerated for up to a week.
Video
Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 202mg | Fiber: 1g | Sugar: 14g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg
