DAIRY FREE EGGNOG
Nog Nog. Who’s There? Egg. Egg who? Eggnog!
Seriously, I’m so egg-cited for the Holidays and a chance to whip up a nice batch of eggnog. I feel nog-stalgic when I drink it...like I’m cuddled up around the wood stove at my family’s nog cabin on Christmas day.
....The egg-spressions on our guests faces at our Holiday party is priceless. I know, I did it again. Really though, I get so frustrated at that one person hoggin' the nog because it tastes so nog-tastic. I can’t blame them. NO MORE PUNS, PROMISE!
I’m not much of a sweet tooth, but my first taste of eggnog was so memorable. It was five years ago and one of my friends made it homemade for a party with a big wooden spoon in what I remember to be a giant cauldron. It was unbelievable and we had the best time sipping and talking. So of course, I made sure to buy some during the following Christmas season. But honestly...it just wasn’t the same. It tasted like I was guzzling heavy cream with a dash of nutmeg. It was like Christmas flavored Pepto Bismol.
...I haven’t purchased store-bought eggnog since. Basil has, but I haven't :).
The moral of the story: Eggnog is meant to be homemade. Apparently, it originated around Medieval times and they’d experiment with eggs, curdled milk, spices, and wine or ale. Some sources say it was used to remedy colds and sore throats, and others say it was for celebrating. Either way, it’s a special drink and it should be made with love, not in a factory.
That’s why I thought this would be the perfect recipe to kick-off December.
Learn to make this one or put your own twist on it because it’s such a great thing to take to parties or have at your own party. It adds some magic to your menu and it’s just as much of an experience to share with your friends as it is a tasty treat - just like my first nog.
Personally, I like to take the recipe one step further and make it dairy free so that everyone doesn’t feel sick afterwards. (Shout out to my dairy free friends!) It tastes better than the regular kind because the almond milk enhances the nutty flavor, and you don’t feel horrible drinking it :).(If you want the dairy you can add some cream and substitute regular milk.)
Here’s to those who can’t get enough of this stuff but want to feel great drinking it!
Disclamer: This eggnog has raw eggs. I’m not too worried about uncooked eggs since I get mine from friends (fresh, organic and free-range,) but if you are worried, use pasteurized eggs. Be aware that there are certain risks to eating raw eggs.
3/4 cup maple syrup
1 vanilla bean (or 1 tsp vanilla extract)
6 cups unsweetened almond milk (less for thick texture, more for thin texture)
**Check out my Almond Milk recipe to learn how to make it healthier at home
Nutmeg to taste
**Optional: alcohol (bourbon, rum, tequila) to spice things up
1. Separate the 8 eggs.
2. Put the egg whites into a mixing bowl and add ¼ cup of the maple syrup.
3. Whisk at a high speed for 1 ½ min-2 min or until the egg whites are almost stiff.
4. Scoop egg white mixture into a large bowl and set aside.
5. Back in the mixing bowl, add the 8 egg yolks, the remaining 1/2 Cup maple syrup, and vanilla (if using the whole bean, slice down the middle and scrape out the inside).
6. Whisk at a high speed until thick and creamy.
7. Whisk in 5-6 cups of almond milk until it creates a light and frothy texture.
8. Slowly stir original egg white mixture into the egg yolk mixture and fold it through with a spatula. (For a less frothy texture you can slowly whisk mixtures together at a slow speed in your mixer.)
...mom...please... omg please....
9. Finish it off with some nutmeg or some rum, depending on the context :)