Creamy, eggnog inspired drink

  • 200 g. vegetable milk (best suited as creamy, thicker)
  • 200 g. fatty coconut milk
  • 1 table spoon vanilla extract
  • 1 table spoon cinamon
  • 1 table spoon ground nutmeg
  • Desired sweetener to taste (maple or agave syrup is very suitable)
  • Aqua faba from 1 can of chickpeas (about 50 g) *
  • Vegan whipping cream

Cooking method:
Put all the ingredients in a pot and cook over low heat, stirring, until the spices are evenly distributed and the drink is hot (no brewing required).
* If you use aquaphab, it should be whipped to a stiff foam and lightly mixed into an already warm drink.
Serve even hot, if you want you can mix the rum, put whipped cream on top.