Just like cooked egg nog, this version starts with a custard base then is loaded with flavor and thick coconut milk. If desired, add rum in lieu of the extract, but keep in mind it won’t be as thick.
Vegan Egg Nog
3 cups nondairy milk
1 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 cup agave nectar
5 tablespoons cornstarch
2 tablespoons sorghum flour
1 can full-fat coconut milk, chilled in the refrigerator (I like Thai Kitchen)
1 1/2 to 1 3/4 teaspoons rum extract
1 teaspoon vanilla extract
Nutmeg, for serving
Put 2 1/2 cups of the nondairy milk, the nutmeg, cinnamon, cloves, and salt in a saucepan. Bring to a simmer.
Put the remaining nondairy milk, agave nectar, cornstarch, and flour in a large measuring cup. Whisk well. Pour about 1/2 a cup of the warm nondairy milk into the agave nectar mixture. Mix well. Pour the mixture into the pot with the simmering nondairy milk. Bring to medium heat, continually whisking until thickened, about 5 minutes.
Once thick, remove from heat and whisk for 30 seconds vigorously. Scrape the mixture into a bowl. Cover with a piece of waxed paper or plastic wrap, pressing directly onto the mixture. This will prevent a skin from forming. Refrigerate until it has set, at least 4 hours, but preferably overnight.
After the custard has set, take the coconut milk out of the refrigerator. Pour it into a blender and blend for 2 minutes, until fluffy. Scrape in the custard mixture, as well as the rum and vanilla extract, adding rum extract to taste. Blend until completely smooth.
Serve immediately or refrigerate until serving, reblending just before serving. Pour into serving glasses and dust with nutmeg.
Just a note: I felt the cloves could have been omitted, it was a little strong at first. But once it sat for a few hours, the flavors came together and it was delicious! It didn’t stay as thick after a day or two in the fridge.