In case nine different nog options weren’t enough for you, I’ve got one more eggless trick up my sleeve this holiday season. Recipes for vegan eggnog abound, from raw, nut-based blends to cooked custards that approximate melted ice cream, and all of those approaches are welcome in my punch bowl. You can’t go too far wrong with this classic combination of sugar and spice. Even in the worst case situations, a certain “spirited” addition can erase all other culinary sins.
Truth be told, this particular formula still can’t hold a candle to my winning pick for this year’s Nog Off, but it’s an uncanny dupe for the majority of mainstream varieties. Thick and silky smooth just like the commercial formulas, this particular rendition brings more vanilla and nutmeg to the fore, without the excessive sweetness that so many brands inject.
It’s all because of an effort to clear out overstuffed kitchen cabinets that I stumbled upon leftover dregs of VeganEgg samples. Surprised to discover that no one else had yet turned this instant egg substitute into nog, I took it upon myself to fill that void. Thus, here’s one more decadent, delicious vegan nog to sip and savor this holiday season. You’re welcome, internet.
VeganEgg Nog
Thick and silky smooth, this easy eggless nog features notes of vanilla with the spirited warmth of bourbon.
Ingredients
- 3/4 Cup Cold Water
- 1/2 Cup Granulated Sugar
- 2 Tablespoons VeganEgg
- 1/8 Teaspoon Kala Namak
- 3 1/2 Cups Non-Dairy Milk
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Bourbon, or Additional Non-Dairy Milk for an Alcohol-Free Option
To Serve (Optional):
- Whipped Coconut Cream
- Ground Nutmeg
Instructions
- Place the water and sugar in your blender first and start the machine up on low speed. While the motor runs, slowly sprinkle the powdered VeganEgg into the center of the liquid vortex. It’s essential that you do this in a blender and not by hand with a whisk, as it will clump and become a nasty, chunky, unsalvageable mess. That’s no way to get into the holiday spirit!
- Continue processing while adding the kala namak, non-dairy milk, and nutmeg. Once smooth, transfer the mixture to a medium saucepan set over moderate heat on your stove. Bring to a boil, whisking periodically, and immediately turn off the heat. Let cool before placing in the fridge. It may look somewhat thin while still warm, but have faith; it will continue to thicken as it cools. Allow at least 2 – 3 hours for it to chill thoroughly.
- Pour the nog back into the blender and add the vanilla and bourbon, or more non-dairy milk if you’d like to keep it non-alcoholic. Blend once more until creamy and ladle into glasses. To serve, top with whipped coconut cream and one last sprinkle of nutmeg. Cheers!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 128mgCarbohydrates: 33gFiber: 2gSugar: 31gProtein: 7g
I’ve never had nog but after reading this I’ll happily give it a try!
Brilliant. I have to tone down the sugar in most American recipes so this will be perfect for us this year. Thank you Ms Hannah :)
Sounds delightful.
janet
WOW! Looks great! Love that you used VeganEgg!
I’ve never had eggnog with actual egg, happily, so I’ve no idea what it’s meant to taste like, but so many of the vegan nog recipes sound delicious, and full of flavours I just adore. Can’t wait to give this one a try.
Oh wow, never tried with VeganEgg, but this looks perfect. Thanks!
Yum! So trying this!!! Happy holidays! Bring on the nog!
[…] all else fails, don’t forget, it’s not so hard to make your own from scratch, […]
[…] Vegan eggnog is usually the first thing in my shopping cart come November 1st, remaining a steady line item on my grocery list until the supply runs dry. My head-to-head Nog-Offs are legendary, but this year, only disappointment was in store. With no new contenders in the ring, this fight was over before it began. […]