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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.
