Vegan Eggnog

"Ponche de crema"

vegan and with rhum

4 glasses


  • 400g of vanilla soy milk
  • 30g of corn starch
  • 70g of sugar
  • 1 lemon zest*
  • 1 cinnamon stick
  • 2 juniper berries
  • 1 clove
  • ½ shredded tonka bean
  • 70g-150g of rhum*


  • Pot
  • Scale
  • Immersion blender
  • Fridge
  • A glass bottle or a jar


  • In order to obtain the lemon zest you can use a swivel peeler and then remove the with part pf the zest in case you’ll have some.
  • In case you do not want to use a lime zest you can use the zest of half an orange.
  • The rhum used its a venezuelan one (my favorite) just assure you to use a one to make cocktails.
  • Use between 70 and 150g of rhum, the choice is based on your taste on acoholic cocktails.
  • For an alcohol free version you can use some ginger, add more cloves, more juniper berries and 100g more of vanilla soy milk.


  • Pour all the ingredients in the pot except for the rhum.
  • Whisk it all up until two minutes after the boiling point.
  • Take it out from tha heat and with the help of the immersion blender integrate the rhum.
  • Fill the bottle and put it in the fridge.
  • Serve it with ice cubes.