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Friday, December 18, 2009

Dairy-Free Egg Nog

Rushing into the holiday season as we are, making up batches of egg nog lacking the vital ingredients of egg and nog may the last things on the minds of most, even the vegans amongst us. But there are many different ways of whipping up a quick batch of dairy-free nog or non nog. Non nog is also the sound your tongue makes if you spike it too heavily, so beware. There's going to be a lot of snow over half the country this weekend.

(Why nog? What's in the nog portion anyway? Spikes. The "name may have come from 'noggin,' a small drinking vessel or from joining the sounds of 'egg 'n grog.'") has a vegan "eggnog" using soy or rice "milk" and no eggs.

If both dairy and soy are problems, try this recipe from the Two Foot Kitchen blog that blends almond milk with coconut milk and eggs.

The Feminine Fit Body blog has a variation using just coconut milk.

Or you could go without a base liquid at all, as in this almond-based recipe from Elana's Pantry.

For those of us for whom making two ingredients together is a challenge, or just if you're too busy to need to worry about a new recipe, the easiest way out is have the non nog already made up for you, as in Silk's seasonal soy-based Silk Nog. Vitasoy used to have two holiday nog flavors, but I can't find it on their website so they may have discontinued it.

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1 comment:

Carol said...

Great article! Apparently, there are so many delightful ways to enjoy dairy-free egg nog for the holidays. Here's a tasty recipe we've been enjoying at our house this year:

Two 10.5 oz package soft, silken tofu
16 oz. vanilla So Delicious Coconut Milk Beverage
1 TBS vanilla extract
1/4 cup sugar
2 TBS brown sugar
1/4 tsp ground turmeric (gives it the warm yellow color)
1/2-1 cup rum or brandy (or not to keep non-alcoholic)

In a blender combine all ingredients except nutmeg. Blend thoroughly and serve well-chilled and sprinkle nutmeg to garnish. Makes about 8 servings.