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Eggnog with White Rum and Cinnamon

 

Preparation Time
5 minutes

Cooking Time
Approximately 10 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • 500ml Lucy Bee Coconut Milk
  • 2-3 pitted dates
  • 1 cinnamon stick
  • ½ tsp. grated nutmeg
  • 1 tsp. Lucy Bee Cinnamon Powder
  • 1 tsp. vanilla essence
  • 2 eggs, whisked
  • 2 shots of white rum

Method

  1. Blend Lucy Bee Coconut Milk with the dates, then add to a pan and warm on the hob over a medium heat.
  2. Add the remaining ingredients and stir continuously to avoid the egg from scrambling, gently warming for around 5 minutes.
  3. Once ready remove from the heat and allow to cool for a few minutes. Don't worry if it separates/curdles slightly. Blend together and serve.
  4. REMEMBER THESE SHOULD BE CONSUMED IN MODERATION – ALWAYS BE DRINK AWARE.

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