James Landreth wrote:
John Weiland wrote:If this hasty recipe has appeared here before, my apologies. But the following is for those who crave some sort of egg-nog substitute for the holidays, with the ability to modify for your tastes and preferences. It's quick and 'scalable' so you can make a single glass or larger amount if desired.
For ~ 1 cup of "vegg-nogg":
-- 1 cup of your preferred non-dairy milk, keeping in mind the normal 'body' of egg nog.
(I've been using oatmilk....but others will suffice or surpass this and adding some sort of vegan 'creamer' might help kick it up a notch.)
-- Sweetener to taste. Yeah, I'm still using granulated sugar, but many sweeteners could substitute and this should be added and mixed in to suit your palate.
-- 1/2 teaspoon vanilla.....again, to taste. If I only have the 'artificial' vanilla on hand, it's bumped to a teaspoon here, but your choice.
-- Dash of nutmeg.....and mixed in with the rest of the ingredients if so desired.
Finally, the kicker...and mixed in well:
-- small (!) dash of Himalayan 'black salt'. Sulfury!.....and gives the eggy flavor and bouquet, but if overdone will probably cause gagging. ;-) Still, this last ingredient is crucial for my taste buds to believe that egg nog is passing my lips. Maybe worth a try.....
Would coconut milk work?
- 1 cup whole, raw cashews soaked in cold water overnight
- 3 cups plain almond milk, divided
- 1/2 to 3/4 cup sugar
- 1 tsp vanilla
- 1 can coconut milk
- 1/2 tsp turmeric (optional)
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- rum to taste
1. Place the soaked cashews and 2 cups of the almond milk in a blender. Blend until very smooth. If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess. Or leave it as is if you don't mind a little texture.
2. Add remaining ingredients and blend until smooth. Chill and reblend right before serving.