![]() ![]() Otherwise, I think you might want to consider either (a) making a gum syrup with maple (using acacia powder, aka gum arabic, which is vegan) to give it a slightly thicker, silkier texture (google recipes for gum syrups) or (b) thickening the nut milk with ground chia seeds (I’m not sure if the texture would be right, but I know chia is used in place of egg in some vegan baking, so I assume it should work) or some other thickener (acacia, xanthan gum, etc.?). The simplest would be just using coconut whipped cream in place of the coconut milk (rather than/in addition to putting it on top), which might be enough to thicken it if serving immediately (although, I recommend making the nog at least a day ahead of time). I’ve never made vegan eggnog, but I like to cosplay as a high-end mixologist in my home (and have played with making non-vegan eggnog the past few winters), so I have a few possible suggestions. From a few of the comments, it seems as though some people did have this complaint. I haven’t made this, but my first instinct upon reading the recipe was that the texture of this might be too thin. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results. Hot tip: We also used this eggnog as a base for Golden Milk and our Matcha Latte and found the results delicious. And it’s appropriate for the whole family since it’s alcohol-optional! This would make the perfect beverage to share with friends and family this weekend. However, we think our version would also work well with coffee liqueur, vodka, or (dairy-free) Kahlúa. The most traditional alcohol used in eggnog is rum, brandy, or bourbon (our favorite being bourbon). However, to me, our version tastes like perfectly sweet, rich dairy-free milk that’s subtly spiced. I’ve always thought eggnog tasted like melted ice cream, which makes sense because it’s basically the components of ice cream served at room temperature or chilled. Then opt for canned coconut milk to add that quintessential thick, creamy texture that eggnog is known for.įor a boozy version, you can also add 1 ounce of bourbon per 8-ounce (1-cup) serving. No fancy footwork required.įor best flavor and texture, we recommend making your own dairy-free milk for this recipe. Our version, however, is quite simple as it’s made entirely in the blender. It can also be made on the stovetop, cooled, then combined with whipped egg white. How to Make Eggnog?Įggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. And it’s naturally sweetened with maple syrup and subtly spiced with cinnamon and nutmeg. It’s made with a blend of creamy dairy-free milks - we love cashew, almond, and coconut. Our version, however, is a little different. In this case, we say "to each your own!" Enjoy your eggnog however you like it.Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon. However, warmed eggnog is also a delightful treat. You can't go wrong!ĭo you have to add alcohol? Absolutely not! Eggnog is delicious whether spiked or un-spiked.Įggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. There's no set amount, so we suggest adding a little, tasting.then add a little more, taste again. You can add the alcohol to either the full batch, or to your individual glass. Avoid really cheap liquors, though, since the flavor tends to be harsh and throw off the drink. ![]() Save your top shelf liquor for sipping on its own a mid-range affordable liquor is perfect. You can mix them together, as we recommend for this recipe, or stick to a single one. Choose your favorite! Any of these are great:
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