![Vegan Eggnog Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/4uIVYIiZevnEw2Jk_o7gOwt029Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/vegan-eggnog-FT-RECIPE1220-a9143fd408114318a0e3aee3354e0653.jpg)
Ingredients
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1/3 cup uncooked basmati rice (about 2 1/4 ounces)
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3 cups water
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1 cinnamon stick, plus more for garnish
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3 cups unsweetened almond milk
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1/4 cup granulated sugar
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2 tablespoons tahini (such as Soom)
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon kosher salt
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1/4 teaspoon ground cardamom
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Freshly grated whole nutmeg, for garnish
Directions
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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.
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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.