Eggnog - that sweet, frothy milk drink - is one of the sweetest, simplest delights of the holiday season.
Enjoyed mostly by adults, with non-alcoholic versions for children, Eggnog has been served traditionally during Christmas for hundreds of years. The drink traces its roots back to East Anglia, in England, and was made especially popular by early American colonists, who served it as a hot drink.
Unfortunately, as the chief ingredient is the humble egg, vegans have traditionally been unable to indulge in this delicious drink. But this Christmas, vegans can make their own Vegan Eggnog and bring it along ! Hosts will love the deviation from the traditional bottle of wine at the door, and other vegan guests will be in Eggless Eggnog heaven! Lactose-intolerant party goers will also appreciate the milk-free recipe.
There are many variations on this recipe. It is quite easy to make a non-alcoholic version, as well as being naturally vegan, vegetarian and lactose free.
If sugar needs to be avoided, it is quite easy to replace the sugar with natural, low-GI agave nectar. Agave is the plant from which tequila is made, and was considered by Aztecs to be the plant of the gods. Its nectar is naturally-occuring, is similar in texture to honey, but with a milder taste. It is a nice alternative to artificial sweeteners, as it has no bitter after taste.
The traditional eggnog recipe calls for 12 eggs, 2 cups of whole milk, 2 cups of sugar and 2 cups of heavy cream. It's also significantly more boozy, with 2 cups of bourbon and 1 cup of rum -- the traditional recipe is so boozy, it doesn't really resemble the creamy, sweet drink we know, and is more of liquor based, hard drink.
So by making a vegan version, you'll be avoiding about 300 calories per glass, and a heavy hangover!
But the most interesting thing about Eggnog is the way it tastes! So without further ado, here is the recipe.
VEGAN EGGNOG RECIPE
Ingredients
- 595 grams/21 ounces of soft tofu
- 1/2 litre/2 cups soya milk
- 1/4 litre/1 cup water
- 1/4 tsp salt
- 4.5 tsps vanilla extract
- 1/4 litre/1 cup rum (for non-alcoholic version, mix 1 cup apple juice with 2 tablespoons Rum extract)
- 1/3 pint/2/3 cup brown sugar (or Agave extract/sweetener of choice)
- 20 ice cubs
- Mixed Spice/Allspice
Process
- Cut tofu into small squares and put into blender. Blend on medium speed for one minute, with soya milk, sugar and salt.
- Pour into bowl and stir in water, rum and vanilla extract.
- Cover and refrigerate for one hour
- When ready to serve, blend with ice cubes until frothy
Sources: Linda Stradley, History of Eggnog
Sarah Viollet - Sarah is an American from Los Angeles permanently settled in the UK. She really appreciates a good joke about her countrymen. In summer ...
