Vegan Eggnog

Vegan Eggnog

About eighteen 6-ounce servings

 

This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.

 

Soak overnight in water to cover:

1 cup raw cashews

Drain and transfer to a blender along with:

One 13 ½-ounce can coconut milk

1 cup water

½ cup sugar or maple syrup

1 tablespoon vanilla

Blend until completely smooth and creamy.
Strain into a punch bowl or pitcher and stir in:

1 cup light rum

½ cup Grand Marnier or Cointreau

Serve garnished with:

Freshly grated nutmeg

If making ahead of time, the eggnog may separate when refrigerated.
Simply let it sit for 20 minutes at room temperature, then whisk well or re-blend before serving.

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

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