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EGGLESS EGGNOGG

EGGLESS EGGNOGG

Ingredients:

  • 800ml almond drink
  • 12 tbsp of aquafaba
  • 260g  honey
  • 325ml brandy/cognac
  • 300ml cashew cream (160g of cashews, soaked + 160 ml water)
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • Extra nutmeg for grating

Instructions:

  1. Whisk  the honey  until smooth and frothy. Next, pour the brandy into the eggless mixture and let this sit for about an hour.
  2. Make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin it out.
  3. Whisk the almond drink, cream, vanilla, nutmeg and cinnamon into the eggless mixture from step 1 one. Put this in the refrigerator to chill for 1-2 hours.
  4. When the drink has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy drink mixture. Check the flavor and adjust with more brandy or spices, if you wish.
  5. Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.

 

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