The soul-warming flavors of spiced eggnog paired with the cold, velvety texture of pudding perfectly caps off any holiday meal with the utmost satisfaction. If the adults in the room are looking for a party-starter, bourbon can be added for a tasteful, boozy kick. Here’s how to make vegan eggnog pudding in 15 minutes.
15-Minute Vegan Eggnog Latte Pudding (With Bourbon)
Prep Time: 10 minutes | Cook Time: 15 minutes active | Makes 4 to 6 servings
⅓ cup granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
2 ½ cups non-dairy eggnog
1 can coconut cream, refrigerated overnight
¼ cup bourbon, optional
¼ cup powdered sugar
Nutmeg, to garnish
Fresh mint sprigs, to garnish
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add in the non-dairy eggnog and ½ cup of coconut cream. Set over medium heat, stirring constantly until thickened, about 10 minutes. The pudding is ready when it can thickly coat the back of a spoon.
- Turn off the heat and stir in the bourbon, if using. Divide the pudding mixture into six serving cups. Refrigerate until set, about two hours.
- In a bowl with an electric hand mixer, beat the remaining coconut cream until fluffy. Add powdered sugar and continue beating until soft peaks form.
- To serve, top with coconut whipped cream and garnish with freshly grated nutmeg and a sprig of mint.