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Vegan Eggnog with Caramelised Pineapple Rum

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Winter spices meet the Caribbean with this delicious Vegan Eggnog with Caramelised Pineapple Rum. A fun twist on the original it’s sure to be a hit at any dinner party.


Vegan Eggnog with Caramelised Pineapple Rum

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If xylitol/erythritol isn’t available sub with equal amounts of coconut sugar

Ingredients

  • 30g coconut sugar
  • 25g xylitol or erythritol
  • 125ml aquafaba (water from a tin of chickpeas/white beans)
  • 1 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 400ml tinned full fat coconut milk
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp turmeric (for colour)
  • 350ml plant based milk (cashew or almond are best)
  • 100ml Red Leg Spiced Rum with Caramelised Pineapple
Prep Time
Serves
8

Instructions

  1. Place the coconut sugar and xylitol into the Ninja blender cup then powder using the EXTRACT setting. Set to one side

  2. In a stand mixer whisk together the aquafaba, vanilla extract, and cream of tartar on high until soft peaks begin to form. Gradually add the powdered sugar by the tablespoon. Whisk until stiff peaks form

  3. Add the coconut milk, cinnamon, nutmeg and turmeric to the the Ninja blender cup then blend together on HIGH or EXTRACT until smooth

  4. Carefully fold the coconut milk mixture into the aquafaba followed by the plant based milk and rum. Serve immediately with a pinch of ground nutmeg or a few gratings of fresh nutmeg

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young