Vegan Eggnog with Caramelised Pineapple Rum –

Ingredients

• 30g coconut sugar
• 25g xylitol or erythritol
• 125ml aquafaba (water from a tin of chickpeas or white beans)
• 1 tsp vanilla extract
• ⅛ tsp cream of tartar
• 400ml tinned full fat coconut milk
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ⅛ tsp turmeric (for colour)
• 350ml plant based milk (cashew or almond are best)
• 100ml Red Leg Spiced Caramelised Pineapple Rum
• 1.15oz coconut sugar
• 0.8oz xylitol or erythritol
• 4.4oz aquafaba (water from a tin of chickpeas or white beans)
• 14oz tinned full fat coconut milk
• 12.5oz plant based milk (cashew or almond are best)
• 3.5oz Red Leg Spiced Caramelised Pineapple Rum
• Step 1 Place the coconut sugar and xylitol into the Ninja blender cup then powder using the EXTRACT setting. Set to one side
• Step 3 Add the coconut milk, cinnamon, nutmeg and turmeric to the the Ninja blender cup then blend together on HIGH or EXTRACT until smooth
• Step 4 Carefully fold the coconut milk mixture into the aquafaba followed by the plant based milk and rum. Serve immediately with a pinch of ground nutmeg or a few gratings of fresh nutmeg