Vegan Eggnog Recipe - Dairy Free Egg Free - Vegan Christmas Egg Nog
How to make vegan Eggnog, you ask? You mean delicious Christmas Eggnog without dairy, Eggnog without eggs, and Vegan Eggnog without nuts. I can show you how to make vegan Eggnog that will fill your heart and stomach with holiday cheer!
Vegan Eggnog Recipe
Adapted from Post Punk Kitchen's Matrioshka Eggnog by IsaChandra
Yields 12 servings
Ingredients for vegan eggnog:
1 ripe avocado
1 13 oz can coconut milk
½ cup raw sugar
2 tablespoons fresh lemon juice
½ teaspoon pure vanilla extract
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1/8 teaspoon cloves
3 1/3 cups almond milk
Rum optional
Instructions on how to make vegan eggnog:
Chill avocado and coconut milk in the freezer for about 45 minutes prior to blending. They should be very cold, but not frozen. It is very important that you complete this step.
Place all of the ingredients into the blender: meat of the avocado, coconut milk, raw sugar, lemon juice, vanilla extract, nutmeg, cinnamon, and cloves. Start the blender and slowly add in almond milk.
Blend until smooth. Serve immediately.
Dad's World Famous Egg Nog Recipe (feat. MY DAD!)
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FOR MORE INFO ON EATING RAW EGGS:
DAD’S WORLD-FAMOUS EGG NOG
Serves 20-25
INGREDIENTS:
12 eggs, separated
2/3 cup (130 g) sugar
3/4 cup (180 ml) bourbon
3/4 cup (180 ml) cognac
1/4 cup (60 ml) creme de cacao
1 tsp (5 ml) nutmeg
1 tbsp (15 ml) vanilla extract
3 pints (1500 ml) heavy cream
1/2 tsp (2.5 ml) cream of tartar
Cinnamon Sticks for garnishing
METHOD:
Separate eggs by placing yolks in a large punch bowl and egg whites in a smaller bowl.
To the egg yolks, add sugar, nutmeg, alcohols and vanilla and set aside.
In a separate bowl, whip heavy cream on high with an electric mixture until stiff peaks form, set aside.
In another bowl add egg whites and cream of tartar, whip on high until stiff peaks form.
Fold in the heavy cream to the yolk mixture, in batches being careful not to over mix and deflate, then fold in the egg whites. It will be extremely thick!
Garnish punch bowl with a sprinkle of nutmeg and then ladle into small punch cups.
Top each cup with more nutmeg and a cinnamon stick.
BETH'S ADAPTATION OF DAD'S RECIPE (Using a cooked egg base and pasteurized egg whites)
Serves 15-20 people
INGREDIENTS:
FOR COOKED EGG BASE:
5 cups of milk
2 cups heavy cream
12 egg yolks
2/3 cup sugar
3/4 cup (180 ml) bourbon
3/4 cup (180 ml) cognac
1/4 cup (60 ml) creme de cacao
1 tsp (5 ml) nutmeg
FOR FOLDING INTO BASE:
1 1/2 cups, heavy cream
1 tsp vanilla extract
1 pint (500 ml) pasteurized egg whites
1 tsp cream of tartar
METHOD:
In a large sauce pan add milk, 2 cups heavy cream and sugar. Heat until sugar dissolves and milk mixture is simmering.
In a large bowl add 12 egg yolks. Slowly pour the milk mixture into the yolks whisking all the while until combined. Pour back into a clean sauce pan and heat on medium until a candy thermometer (or meat thermometer works too!) registers 165F, this is the temperature needed to kill off any bacteria.
Allow custard base to cool or if making ahead of time, refrigerate base until ready to serve.
Whip 1 1/2 cups of heavy cream, with 1 tsp of vanilla, until stiff peaks form. Set aside. Whip pasteurized egg whites and cream of tartar until thickened (they will not get stiff like un-pasteurized whites. That's OK you just need the thickness)
Transfer custard base to a large punch bowl. Add nutmeg and alcohols, then fold in egg whites and then fold in heavy cream.
Garnish with nutmeg and ladle into punch cups and serve with a little more nutmeg on top and a cinnamon stick.
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Home Made Egg Nog
Hi guys it's your favourite Aunty, here to share another holiday drink recipe.Enjoy this delious Eggnog recipe with friends and family. The eggs are not raw so relax, try it and enjoy. All you need are
Egg yolks
1cup white sugar
1 1/2 cups whole milk
1/2 cup Half and Half
1 cup Heavy creamy
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp vanilla
1/2 tsp salt
Add liquor to your desired taste...
This is a great drink. Try it and let me know how it was for you. Please remember to whisk continuously to prevent eggs from curdling. Final temp for eggnog mixture should be 160 degrees fahrenhite. It's important to let mixutre cool for at least 2 hours before serving and adding liquor.
music:
Oh Holy Night Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Easy Vegan Egg Nog Recipe
Sooooo delicious! An easy vegan egg nog recipe for your holidays.
From
INGREDIENTS
1 15-ounce can coconut milk (400 ml)
1/2 cup raw cashews (65 g)
1/4 cup water (65 ml)
3 tbsp maple syrup
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
INSTRUCTIONS
Soak the cashews overnight or for at least 1 hour.
Place all the ingredients in a blender and blend until smooth.
Keep it in the fridge for at least 1 or 2 hours.
Serve!
Music by Dan Whittemore and Joey Kirk
Go to for your organic spices today!
Dairy-Free Eggnog
The holidays are a time for decadent foods, beautiful lights, and time spent with the ones you love.
When it comes to those decadent foods, if you have any kind of food intolerance, just a bite or a sip of something could be the end of you for the night. No fun!
One such holiday treat is eggnog. For all of you lactose intolerant, non-dairy consuming friends out there, have I got a recipe for you!
It's Dairy-Free Eggnog! It's delicious, easy to make, and even nutritious!
Here is what you will need:
1 cup raw cashews, soaked for at least 4 hours (overnight, preferably)
2 cups filtered water
1 13.5 oz can of full fat coconut milk
1/2 cup of almond milk
6 large dates, pitted and soaked for an hour
1/2 a medium sized banana
1/2 tsp ground cinnamon
A pinch of nutmeg
A pinch of ground cloves
A pinch of sea salt
1. Blend the drained cashews on high speed with 2 cups of water for at least 2 minutes, or until you have a smooth cashew milk.
2. Add the rest of the ingredients and blend again on high speed for about 2 minutes, or until smooth.
3. At this point, your eggnog will be hot, so cool it down in the fridge, and then serve it will a sprinkling of cinnamon or a splash of rum, if you dare!
Enjoy and happy holidays to you and yours!
Homemade Egg Nog with NO EGGS! So Yummy and Easy!
I love the taste of eggnog but I don't like the idea of it having egg yolk in it so when I found this mock egg nog recipe, I was so excited! The ingredients are very Jamaican/West Indian inspired which is perfect, since my background is Jamaican and I already had all of the ingredients in my kitchen. Here they are:
Ingredients:
Coconut milk
Evaporated milk
Dolce de leche condensed milk
rum (optional)
Nutmeg
Cinnamon
Vanilla Extract (optional, if you like the flavour)
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