Eggnog - the Quintessential
This Christmas recipe is a nog-out, it will nog your socks off and leave you nogging for more! With absolutely zero eggs involved, I guess it should really be called Negg-nog.
The original eggnog originates from the British mediaeval drink posset, a hot milky, alcoholic beverage. The word “nog” may stem from the “Scottish ‘nugg’ meaning “ale warmed with a hot poker.”
This rich, creamy drink was popular with the British aristocracy in the 17th and 18th centuries. They traditionally flavoured it with sherry, Madeira wine or brandy.
It made its way over the the colonies during the 18th century and rum, and later bourbon, were used as cheaper substitutes for the brandy or wine.
Eggnog became popular across America as a holiday drink and is still thought of as the quintessential Christmas snifter.
While in England, mulled wine may have become more popular, eggnog is currently enjoying a bit of a revival.
The traditional eggnog drink made of eggs, milk, cream and sugar makes many people feel a bit nauseous. If you are vegan, or simply want to avoid all that saturated fat, try this lighter and kinder alternative this holiday season.
Vegan eggnog can be thickened with tofu or soaked cashews. I like the lighter, higher protein version, using silken tofu, but feel free to substitute soaked cashews if you prefer a soy-free beverage.
If you use home-made almond milk you will get a much creamier texture. I encourage you to make the extra effort and try it out. Check out this post for simple instructions and a video to help you create your own delicious nut milk.
I like to make my recipes low sugar or sugar-free if possible. Recently I’ve been using Lakanto monkfruit sweetener, a blend of monkfruit and stevia. I’ve enjoyed using it, as it looks and behaves just like sugar, and I’ve been getting great results. This is the best alternative sweetener I have found so far, with no funny aftertaste. You could also use a stevia/erythritol blend too, such as Natvia.
If you want to use regular sugar, I recommend coconut sugar or maple syrup for the best flavour.
Nutmeg is the most traditional spice for eggnog, and freshly grated nutmeg is best. Grate the nutmeg using the fine side of your grater, and don’t overdo it, this spice has a strong flavour.
I’ve added cinnamon and vanilla. You could try other spices, such as cloves or cardamom, if you like them.
Vegan Eggnog - Ingredients (serves 6)
300 g pack silken tofu (or 1/2 cup cashews, soaked overnight, if you don’t want to use soy)
2 cups home-made almond milk (or you can use store-bought almond, oat or coconut milk, if you don’t want to make your own, but I do encourage you to give it a go!)
2-3 tablespoons Lakanto golden monkfruit sweetener (or coconut sugar or maple syrup)
3 teaspoons vanilla extract
½ teaspoon grated nutmeg (freshly grated, if possible)
½ teaspoon ground cinnamon
1 pinch sea salt
1 cup ice cubes
180 ml (6 oz) rum or whisky (optional)
Vegan Eggnog - Method
1. Put the tofu, almond milk, monkfruit, vanilla, spices and salt into a blender jug. Blend until smooth. Taste for sweetness and add a bit more sweetener if you wish.
2. Cover and refrigerate until you are ready to serve. The nog will keep for 2-3 days in the refrigerator.
3. To serve, add the ice and the rum or whisky, if using. Blend until frothy.
4. Serve with a sprinkle of nutmeg and a cinnamon stick if you wish.
5. Merry Christmas!