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Traditional ‘eggnog’ evolved somewhere between Britain and the US, and look, it’s an odd drink by any measure. But remove the actual eggs and dairy cream, and it’s easier to get your head around … a thick, sweet, creamy spiced drink to complement all your Chrissy festivities!

You will need

Serves 4

  • 3 tablespoons custard powder*
  • 75 g (2 3/4 oz) caster (superfine) sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 60 ml (2 fl oz/ 1/4 cup) rum
  • 1 litre (34 fl oz/4 cups) unsweetened soy milk (if you use sweetened or vanilla, you may need to reduce the sugar. Using unsweetened milk allows you to control the sweetness.)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

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5 mins to prep

15 mins to cook

  1. Step 1

    Combine the custard powder, sugar, spices and rum in a saucepan. Pour in 125 ml (4 fl oz/ 1/2 cup) soy milk and whisk to create a smooth paste. Slowly add the remaining soy milk and the vanilla and salt, whisking constantly.

  2. Step 2

    Set the saucepan over a medium–low heat and whisk constantly until the custard thickens.

  3. Step 3

    Pour into a jug and allow to come to room temperature before refrigerating. It will keep for about 1 week in the fridge.


*Custard powder is often vegan by default — just check the label to be sure. And we haven’t tried it ’cause we can’t get it in Australia, but our American friends should try this recipe using pudding mix!

This fabulous recipe is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse, published by Hardie Grant Books, available in stores nationally 🙂

Recipe: Shannon Martinez

Photography: Bonnie Savage

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