Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy

🧂 Ingredients

• 1 pound auyama (kabocha squash)

  raw, peeled, rinsed, and diced
• ¼ teaspoon sea salt
• 1½ quart almond milk

  [1.5 liter] or non-dairy milk of your choice
• 1 teaspoon cinnamon powder
• ¼ teaspoon clove powder
• ½ teaspoon ginger powder
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract
• 1½ cup white rum

  or dark rum
• ½ cup sugar (white, granulated)

  or equivalent amount of sweetener, may need extra

Instructions

• 1 In the blender vase all the ingredients (minus sugar or sweetener). Blend until
  there is no texture and the ingredients have completely liquified.
  
  It took 6-7 minutes in my high-speed blender, yours may vary.
• 2 Pour the mixture into a small saucepan (2 quarts [2 liters]), and cook stirring
  over medium-low heat until it has thickened a bit (about 10 minutes).
  
  Sweeten to taste and stir in rum.
• 3 Remove from the heat and stir until it has come to room temperature. Bottle and
  chill in the refrigerator before serving.
• 4 Serve chilled, or keep refrigerated for up to a week.

Nutrition Info