in Drink Recipes

Vegan eggnog – Abacate

updated

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Ingredients for 1 servings:

  • 200 g avocado pulp, from ripe fruits
  • 150 g powdered sugar
  • 150 g soy cream (soy cream cuisine)
  • 200 g white rum
  • 3 servings of saffron (0.125 g each)
  • possibly chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes approx. 750 ml

Dissolve the powdered sugar and saffron in the Bacardi using a hand blender. The saffron is added only for color. Omitting it will make the drink greener. Add the soy cream and avocados (remove any brown bits) and blend everything. Season with chili, if desired. The quantities can be adjusted to taste. Info: In the 17th century, Europeans discovered the soft drink Abacate among native peoples in Brazil. Made with avocados, sugar, and rum, this drink became Advocaat, which is considered the forerunner of today’s eggnog. Since avocados were scarce in Europe, Eugen Verpoorten used egg yolk instead to imitate the drink.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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