© Armin Smailovic

Eggnog & Vegan Eggnog

An old-school eggnog with a vegan version that also tastes fantastic, created by Dennis Richter and Gsölli Gsöllpointer from Klaus St. Rainer's Die Goldene Bar in Munich.

Klaus St. Rainer


1 vanilla pod
180 g icing sugar
6 egg yolks
350 ml spirit of your choice (dark rum, e.g. Equiano works best)
400 ml fresh cream


  • For a classic advocaat, scrape out the vanilla pod and whisk the pulp with the icing sugar and egg yolks until foamy.
  • Then slowly stir in the spirit of your choice.
  • Separately, lightly whip the cream and carefully stir it in.
  • Pour into a clean bottle and chill for at least 2 hours.
  • Enjoy within the next few days.

Vegan Eggnog

300 ml coconut condensed milk
400 ml coconut milk
300 ml dark rum (e.g. Equiano)
1/2 - 1 nutmeg, freshly grated
1 cinnamon stick


  • Mix the condensed coconut milk, coconut milk and rum with the finely grated nutmeg and pour into a clean bottle.
  • Put the cinnamon stick in the bottle and chill it for 48 hours. 
  • Then filter through a tea strainer into a clean bottle and refrigerate.
  • The liqueur will keep for 1-2 weeks. Shake before drinking and enjoy in small glasses.


Homebar. Easy Cocktails für Zuhause.
Klaus St. Rainer
DK Verlag 176 pages

Klaus St. Rainer