Eggnog is one of the main reasons I look forward to the holidays. I absolutely love the stuff…can’t get enough of it.
Unfortunately, it doesn’t love me back. A cruel lover of sorts being that I’m lactose-intolerant.
As a result, I’m forever seeking a suitable alternative and have tried the Soynoggs and Eggnog substitutes made from Almond milk but they just don’t cut the mustard. The taste is fine but the texture is where the mark is clearly missed. I haven’t come across non-dairy eggnog yet that can match the rich, thick creaminess that is both familiar and essential to a good glass of ‘nog.
This year I’ll take a different approach and attempt to make my eggnog the old-fashioned way. What?!? Do you mean no carton?
Yes, it’s true. I will forgo the grocers’ dairy fridge and make it by scratch.
Thanks to this Eggnog Recipe, I have developed an adaptation of sorts so that I can still enjoy my favorite holiday treat without the threat of caloric guilt or dairy-induced stomach spasms. I will simply replace the cream and raw milk they use with coconut milk, almond milk, and tofu (for thickness) in creating my vegan eggnog version.
Since tofu has no taste by itself, this should add the whipped texture without adding additional flavors to the mix. Tofu is an excellent source of protein for vegetarians with over 10 grams per half-cup serving and is also a good source of calcium and iron. See how the nutritional value of tofu stacks up against meat, milk, and eggs here.
Wish me luck!
My Vegan Eggnog Recipe
- 3 eggs vegan egg yolks
- 1/4 cup local raw honey agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1 cup heavy whipping cream tofu
- 1 cup whole milk coconut milk (or almond milk)
- 1/2 cup dark rum (optional) For eggnog recipe alcohol
Directions To Make Eggnog Recipe
- In a bowl, mix the eggs until they get mashed up completely.
- Add the agave nectar and continue whisking until it is well blended.
- Add the freshly grated nutmeg and other spices along with the vanilla extract and continue whisking.
- Whip/blend the tofu until silky and add a little at a time.
- Whisk in the milk.
- Finally, whisk in the rum (if you want a bit of a kick).
- Chill the eggnog for 1 or 2 hours and enjoy the cold.
- Sprinkle a little nutmeg on top before serving.
This Eggnog recipe with alcohol will make four small servings and should be consumed within 48 hours so we’ll see how it goes with our substitutions.
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