Vegan "Eggnog"

Be the first to rate & review!

Relying on fragrant and starchy basmati rice to thicken this vegan "eggnog" results in a luxuriously creamy drink. Cinnamon, cardamom, and nutmeg add warming spice notes, while smooth tahini lends a pleasing subtle bitterness, preventing the drink from leaning too sweet.

By Jennifer Carroll
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Vegan Eggnog Recipe
Photo: Photo by Victor Protasio / Prop Styling by Christine Keely
Active Time:
45 mins
Total Time:
55 mins
Yield:
4 to 6
Cook Mode (Keep screen awake)

Ingredients

  • 1/3 cup uncooked basmati rice (about 2 1/4 ounces)

  • 3 cups water

  • 1 cinnamon stick, plus more for garnish

  • 3 cups unsweetened almond milk

  • 1/4 cup granulated sugar

  • 2 tablespoons tahini (such as Soom)

  • 1 1/2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground cardamom

  • Freshly grated whole nutmeg, for garnish

Directions

  1. Rinse rice 3 times; drain in a small fine wire-mesh strainer. Bring rice, 3 cups water, and cinnamon stick to a boil in a small saucepan over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until rice is very tender and creamy, about 25 minutes. Remove from heat. Remove and discard cinnamon stick. Transfer rice mixture to a blender, and let cool 10 minutes.

  2. Add almond milk, sugar, tahini, vanilla, salt, and cardamom to blender. Process until smooth, about 1 minute. Pour mixture into a large saucepan. Heat over medium, stirring constantly, until hot, about 6 minutes. Remove from heat. Pour into mugs, and garnish with nutmeg and cinnamon sticks.

Related Articles

Herbed "Nowruz" Rice (Sabzi Polo)
Nowruz Sabzi Polo (Herbed Rice)
2 hrs 5 mins
Card Placeholder Image
Madhur Jaffrey's Lemon Rice
Indian Cumin Fried Rice with Spinach
Indian Cumin Fried Rice with Spinach
20 mins
Red Lentil Dal with Rice, Yogurt and Tomatoes
Red Lentil Dal with Rice, Yogurt and Tomatoes
45 mins
Quinoa and Brown Rice Bowl with Vegetables and Tahini
Quinoa and Brown Rice Bowl with Vegetables and Tahini
1 hr
Vegan Tofu Biryani
Vegan Tofu Biryani
1 hr 10 mins
Card Placeholder Image
Coconut-Cashew Rice
30 mins
Two glasses of horchata
Horchata Is Versatile, Delicious, and Simple to Make
4 hrs 5 mins
Card Placeholder Image
Rice Pilaf with Pistachios and Prunes
30 mins
Black Bean and Rice Salad with Spicy Lime Dressing
Black Bean and Rice Salad with Spicy Lime Dressing
25 mins
Fried Boudin Balls with Creole Mustard Dipping Sauce
Fried Boudin Balls with Creole Mustard Dipping Sauce
3 hrs 30 mins
Spicy Black Beans and Rice
Spicy Black Beans and Rice
30 mins
Celery Salt Shrub
Celery and Salt Shrub
5 mins
spanakorizo
Spanakorizo
1 hr 15 mins
Saffron Brown Rice
Saffron Brown Rice
Curried Fried Rice with Smoked Trout
Curried Fried Rice with Smoked Trout
30 mins