Vegan Eggnog

Andrea Potischman | Dec 22, 2017

I have come to appreciate eggnog now and again, if it’s a good one and if it’s spiked.  However, I don’t like the high dairy fat quality so I decided to work on a dairy-free vegan alternative to the festive holiday drink.  As with eggnog generally, this vegan eggnog is not for everyone.  But keep an open mind, you may be surprised just how tasty it is.

For this recipe, I use unsweetened almond milk.  If you are feeling adventurous, you can actually make homemade almond milk yourself.  However, I did not—I opted for a “quick” nog that I can whip up within a reasonable timeframe.  I added traditional spices like cinnamon, nutmeg and vanilla, but I lowered the sugar and added dates.  I also added shredded coconut and almonds to add more flavor and to help with thickening.

Just to warn you, there is some blending and straining here, but I was pretty pleased with the outcome.  I like my nog served chilled, although the taste is wonderful warm as well.  I also like rum added to mine; not a ton, just a touch to kick it up a notch, since it is a holiday drink after all.  To keep it vegan and healthier, I also skip the whipped cream, but feel free to add that if you prefer.  Cheers and happy holidays to all!

Vegan Eggnog

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1 ratings

Servings:

4

Prep:

10 minutes

Cook:

30 minutes

Wait:

1 hour

Total:

40 minutes

Ingredients:

• One (48-ounce) container unsweetened almond milk
• 1/2 cup raw unsweetened shredded coconut
• 1/4 cup sliced almonds
• 1/2 cup sugar
• 5 dates, pitted and chopped
• 1 whole vanilla bean, split lengthwise and beans scrapped
• 2 whole cinnamon sticks
• 1/4-1/2 teaspoon ground nutmeg, plus more for garnish
• 2 teaspoons vanilla extract
• 5 tablespoons dark rum (optional)

Directions:

1. In a large saucepan add the almond milk, coconut, almonds, sugar, dates, split vanilla bean and seeds, cinnamon sticks, nutmeg and vanilla extract. Place over medium heat and slowly bring to a simmer, whisking occasionally.
2. Once simmering, reduce the heat to low and cook for 20 minutes. Be careful not to boil. Turn off the heat and let steep for 10 minutes. Remove the vanilla bean and cinnamon sticks and discard.
3. Using a kitchen blender, and working in batches, blend the eggnog on high for about 1 minute. Stain the eggnog through a fine chinois (strainer) into a glass or metal bowl. Using a wooden spoon, gently press the strained solids firmly against the chinois to extract as much liquid and flavor as possible. Dispose of the solids. Repeat this process with the remaining mixture. Chill the strained eggnog for at least 1 hour or more if serving cold
4. To Serve: Stir about 1 tablespoon of rum per 1 cup of eggnog. Ladle into serving glasses and garnish with a dash of nutmeg on top. If serving warm, add the rum and enjoy.