Merry Christmas everyone! We hope everyone has a great day filled with family, friends, food, and of course some presents won’t hurt! Whip up this yummy vegan “egg” nog to enjoy at your Christmas party tonight.
Vegan “Egg” Nog
Adapted from this recipe.
4 cups coconut milk
1/4-3/4 cup vegan creamer
1/2 ripe banana, mashed
1 whole real vanilla bean, seeds and bean pod
1 tsp cinnamon
1 tsp spice blend (nutmeg, cloves, allspice, cinnamon)
1/4 tsp cayenne
1 tbsp brown sugar
2 tbsp maple syrup
1/4 tsp sea salt
A dash fine black pepper
1/8 tsp fresh grated ginger
1 tsp Kelapo coconut oil
Garnish: A dash of cinnamon/cayenne/maple foam
Adults-only add-in (optional): 1/2 shot of brandy per mug (about 3 shots total)
1 cup coconut milk
1 Tbsp vegan cream
1 tsp maple syrup
1. Combine the coconut milk and mashed ripe banana. Add to a blender. Blend until the banana has become smooth and thickens the milk. Pour contents of blender into a soup pot on stove. Note: If you want an extra-smooth nog, strain the banana-milk through a liquid strainer in order to remove any banana grains/strings/chunks.
2. Add to the soup pot: vegan creamer, spices, salt/pepper, sweeteners, coconut oil, optional brandy, salt and grate in the fresh ginger. The only ingredient not yet added is the vanilla bean.
3. Turn the stove on medium and allow the liquid to warm and simmer while you prepare the bean.
4. Slice open your vanilla bean with a small sharp knife. Simply split down the center of the pod. Scrape the seeds from the inside of the bean and place them directly into your soy nog on the stove. Do not throw away the leftover bean pod! Toss it into the liquid, for extra flavor. Remove the pod before serving, you can store any leftover nog with the bean pod added to the container.
5. Bring your nog to a slight boil, then reduce the heat and allow it to simmer for a few minutes. Stirring constantly so the spices don’t stick to the pot or burn. If you have a whisk or immersion blender, a brisk beating can help blend the flavors. Do a taste test and check for richness, sweetness and spiciness. Adjust ingredients as needed (to taste).
6. Once the nog is simmering hot, turn your burner on low heat and prepare your maple foam. Combine your maple foam ingredients and microwave in a tall glass on high for 40 seconds. Either steam foam the liquid (using whatever tool you may own), or use a wand foamer like an Aerolatte. This is my preference. If you do not have any “foaming” tools, simple stir briskly. Make sure your liquid is heated enough if you are not foaming it. The ideal milk foaming temp is about 60 degrees.
7. Before serving, bring the nog liquid to another quick boil, then ladle into small mugs. Top with a bit of maple foam, spices and serve hot. (Can also be served cold.)
Merry Christmas from Jen, Erin, and Alison!