Cauli-Nog (Eggless, Dairy, Grain, Nut, Soy and Sugar-Free)
The holiday season is here and it's time for some nog! Eggless Nog! Actually Cauli-Nog! Huh, what, yes! Eggless Nog using Cauliflower! This creamy, sweet and perfectly spiced drink is a delightful indulgence this holiday season! It's eggless, dairy, grain, nut, soy, and sugar-free! Has a smidgeon of alcohol, but I promise you it won't make you tipsy! #WholeFoodPlantBased #Get2dRoot
Recipe link:
Vegan Egg-Free Nog
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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
Dad's World Famous Egg Nog Recipe (feat. MY DAD!)
#cookingchannel #HolidayRecipes
Learn how to make a thick and delicious homemade eggnog, featuring my Dad's world famous recipe. For more great Christmas recipe ideas subscribe to my cooking channel!
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Learn how to make my Dads's World Famous Egg Nog Recipe a long standing family tradition!
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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.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
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!
Vegan Recipes: Soy Nog
To learn more about the health benefits of food, visit:
Here is a soy nog vegan recipe.
DISCLAIMER: This video is for educational and informational purposes only. While we have tried to ensure that the information is sound and accurate, we cannot guarantee its accuracy. The information in this video should not be substituted for professional medical advice and opinions. If you are experiencing any ailments, serious or otherwise, always seek professional medical treatment and advice.