The Creamiest Eggnog Is Actually Vegan

说实话,我从来没有的n eggnog person. Sure, my husband got me into stirring a bit into my morning coffee (a wintertime treat that I strongly endorse), but when it comes to sipping it straight, I'd much prefer an egg-free, coconut-spiked glass of Puerto Ricancoquitoinstead. Then along came this brilliant holiday egg-free,dairy-free eggnog recipefrom Jennifer Carroll ofSpice Finchin Philadelphia, and I was hooked.

Thickened with fragrant and starchy basmati rice (similar to howhorchatais thickened), this spirit-free, tahini-laced ’nog is a brilliant next step in eggnog evolution. “My fiancé and I cut out alcohol (and dairy as well, for him), but my love for ‘Christmas in a cup’ remained; I found a way to still enjoy it without sacrificing the festive flavors,” she says. Here's how to make it at home:

The tender basmati rice forms the base of this surprisingly creamy eggnog. You'll start by simmering it with water and a cinnamon stick until it's super-tender—you should be able to easily crush a grain of rice between your fingers. Then you can remove the cinnamon stick and transfer the mixture to the blender to cool for 10 minutes or so.

Next, you'll add even more ingredients to the blender—almond milk and tahini paste (we loveSoom) for richness and nutty depth, ground cardamom and vanilla extract for another layer of spice, and sugar and salt to balance out all the flavors. Process the mixture until nice and smooth (it takes just a minute).

For extra coziness, transfer your "eggnog" mixture to a saucepan and heat gently until warm, then pour into mugs and garnish with some freshly grated nutmeg. You can always add a splash of rum or bourbon for a boozy version of this drink. Either way, you've got an eggnog that everyone, from eggnog skeptics to vegans, can appreciate.