Christmas will be here before we know it. That means time for presents, family gatherings and of course egg nog!
I’ll be honest – I hated egg nog when I was younger. It wasn’t until just a few years ago that I could even handle more than a sip or two.
But in the last few years it has really grown on me once we started buying good quality, locally made egg nog. It figures that now that I really enjoy egg nog I can’t have it. My little one is sensitive to both dairy and eggs.
Instead of resigning myself to the fact that I’ll have to skip the egg nog this year I decided to create a dairy and egg free version. It’s not easy to recreate that thick, rich texture and flavor without the eggs.
But I have come up with a version that even those that can have dairy will enjoy.
I’m not going to lie – this stuff is rich! There is lot of sweetener to overpower the coconut flavor and to mimic the richness of the eggs. The combination of cane sugar and honey really works well.
You only need a small glass of this egg nog at a time. But it is a wonderful treat for the holiday season that everyone can enjoy. Even my three year old loves it.
The other key component to this egg nog is sea salt. It creates the perfect balance with the sweet and the spice.
If you’re not a fan of drinking your dessert you can simply double the recipe and turn it into delicious egg nog ice cream.
Are you not totally convinced that a white egg nog can taste good? Add a couple tablespoons of pureed pumpkin or squash for color. You’ll have your yellow egg nog without the eggs.
No dairy? No egg? No problem. Now you can enjoy egg nog this Christmas too.
- 1 can full fat coconut milk
- 1/2 cup organic cane sugar
- 1/4 cup honey
- 3/4 tsp. nutmeg (or to taste)
- 1 Tbsp. tapioca flour
- 2 tsp. organic vanilla
- 1/2 tsp. unrefined sea salt
- Combine all of the ingredients in a blender.
- Blend until smooth.
- Adjust spice to taste.
- Serve immediately or chill.
- The egg nog will thicken as it chills.
- To make egg nog ice cream simply double the recipe and process in an ice cream maker.
- Add 2 Tbsp. pureed pumpkin or squash to create the yellow color of egg nog.
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