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AckeeNog

Chantal
This rich and creamy vegan alternative to eggnog uses ackees in place of eggs! The perfect blend of dairy free milks, warm spices, rum and brandy
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Drinks
Cuisine caribbean
Servings 6 6oz cup

Ingredients
  

  • 1/2 cup Parboiled/Canned Ackee
  • 1 cup Sugar
  • 2 cups Soy milk Unsweetened vanilla or plain
  • 1/2 cup Coconut Milk
  • 2 tbsps Arrowroot* optional
  • 1 tsp Vanilla Extract
  • 1/4 cup Brandy
  • 1/4 cup White Rum
  • 1/4 cup Spiced Rum
  • Splash Angostura Bitters
  • Pinch Salt
  • Nutmeg and Cinnamon to taste

Instructions
 

Method (If using arrowroot):

  • Blend ackee and sugar together till completely smooth.
  • Whisk together the arrowroot with just bit of water and set aside
  • Pour the blended ackee, soy and coconut milk into a small saucepan and place over medium heat.
  • Bring up to a simmer then add the arrowroot mix. Cook for a minute or two until the mixture thickens slightly but do not boil too long because the arrowroot will lose its thickening power.
  • Remove from heat and add the remaining ingredients.
  • Strain into a glass pitcher and chill at least overnight (it will develop a better flavour the longer it sits).
  • When ready to serve pour into glasses and grate more nutmeg over top.

Method (no arrowroot):

  • Blend ackee and sugar together till completely smooth. Then add the remaining ingredients and blend again.
  • Strain into a glass pitcher and chill at least overnight (it will develop a better flavour the longer it sits).
  • When ready to serve pour into glasses and grate more nutmeg over top.

Notes

*This drink is lighter in body than its egg rich inspiration. Using the arrowroot will give a more full bodied mouthfeel if that is desired.
Can be served warm if desired