
A Vegan "nog" to celebrate the Holidays!
Is there such a thing as an eggless eggnog? Should there be? Why not?
In this case I wanted a "nog" but had no eggs in the fridge (my bad). So, I did what I often do. Make do with what's on hand.
Having been a vegetarian on and off through much of my life, I usually have the needful ingredients to make my favorite dishes in a plant-based format without meat, eggs, or dairy.
Should I call the following offering an Eggless Nog, a Vegan Nog, a Veg-nog (rather catchy, I think)?
I'll stick with Eggless Nog as that seems to best describe, in the fewest words, my recipe.
This recipe makes one eight-ounce beverage, but can be doubled, tripled, and "mega-dupled" to serve as many as needed.
And you can make it "spirited", or not, by leaving out the liquor and using rum-flavored extract. You can also use coffee-, coconut-, brandy-, or almond-flavored extract, as well.
And, it's also good as is without the boozy or extract flavorings.
It's best made fresh. I think that's part of the anticipation. I do the same with hot chocolate because commercial mixes are soooo sweet. If I want hot cocoa I make it from scratch using first rate, "gourmet" dark eating-chocolate and dark cocoa powder. I'll share that recipe, as well, in an upcoming post.
The ritual of making these two beverages is comforting and they taste all the better for the anticipation engendered while preparing them. And, they're healthier than too-sweet, supermarket offerings. A specially prepared beverage is oh-so welcoming and appreciated by your guests, too.
Recipe: Eggless Nog ( one serving)
1/4 cup *raw cashew pieces soaked in hot water for 30 to 60 minutes.
1 cup almond milk (I like **Silk Original Unsweetened...you can also use vanilla flavored nut milks).
1 TBS maple syrup or equivalent Stevia or Splenda
1/4 to 1/2 tsp vanilla extract, to taste (if not using vanilla-flavored milk)
1/2 tsp each cinnamon and nutmeg
Scant pinch each of cloves and cardomom (cardomom optional)
1 to 2 TBS brandy, rum, or tequila with a pinch of cayenne, optional
5 drops of rum or almond extract in lieu of spirits, optional
After soaking the cashew pieces, drain them and add them to the blender with the almond milk and rest of the ingredients except spirits or extract flavoring.
Blend on high until well emulsified. Pour into a glass, and stir in your spirits or extract, if desired. Top with a pinch of additional nutmeg and serve. You may heat the nog, serve it chilled, or at room temperature.
I recommend using *Silk almond milk, or homemade to which you've added 1/8 tsp Xanthan gum to each cup of milk and blended in well. I believe Gellan Gum is the foaming additive in Silk almond milk which only foams when agitated vigorously.
Xanthan gum is a flavorless, benign additive that thickens in larger amounts - often used in Keto, Vegan, Wheat Belly, and Paleo diets. Used in small portions, such as 1/8 tsp to a cup of milk, it allows the milk to foam on top and makes it perfect for latte's, cappuccino's, and nogs. Xanthan gum must be blended in well as it has a tendency to clump when added to liquids.
Blending or whisking brings up the foam in beverages to which "gums" have been added.
**Cashews also add "body" to the beverage and compensate in that way for the eggs...a bit of thickening is achieved with the cashews.
Feel free to adjust spices and sweetening to your own palate.
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However you choose to celebrate the coming Holidays, I wish you merriment, blessings, joy, and all good things!
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