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Chantal

AckeeNog

5 from 1 vote
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
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 6oz cup
Course: Drinks
Cuisine: caribbean
Ingredients Method Notes

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

Method
 

Method (If using arrowroot):
  1. Blend ackee and sugar together till completely smooth.
  2. Whisk together the arrowroot with just bit of water and set aside
  3. Pour the blended ackee, soy and coconut milk into a small saucepan and place over medium heat.
  4. 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.
  5. Remove from heat and add the remaining ingredients.
  6. Strain into a glass pitcher and chill at least overnight (it will develop a better flavour the longer it sits).
  7. When ready to serve pour into glasses and grate more nutmeg over top.
Method (no arrowroot):
  1. Blend ackee and sugar together till completely smooth. Then add the remaining ingredients and blend again.
  2. Strain into a glass pitcher and chill at least overnight (it will develop a better flavour the longer it sits).
  3. 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