My friend asked the other day, "Should I bring some egg nog to the party?" Unfortunately, though they try, most of my friends do not realize the reach that dairy has into so many foods. That classic egg nog is usually way, way off limits for anyone who lives without milk products. But, there are some deliciously rich options for us all to enjoy … some store-bought and some we can make right at home.
For ready-to-pour options, Silk Nog (available during the holidays and soymilk based) and Vitasoy's Holly Nog (also limited to the holiday season, and not shown on their site) have stood the test of time. Hmm, but what about soy-free options? This year we spotted two: Amazake Rice Nog and Rice Dream Rice Nog.
Now when we move onto homemade, the playing field really opens up. Rice, soy, or other alternatives can be used to create your own dairy-free and/or vegan "egg nog," customized to your own personal tastes and special diet needs. To get you started, here are a few recipes …
Homemade Soy Nog
Pictured above. Recipe and photo from Live Life Veg.
In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides. Serve well-chilled and dusted with nutmeg.
Dairy-Free Egg Nog
Recipe adapted from Recipezaar.
In a medium-sized bowl, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, combine the milk alternative, coconut milk and nutmeg. Heat to boiling, stirring occasionally. Gradually temper the hot mixture into the egg mixture. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160ºF.
Remove from the heat and add the rum or extract. Place in the refrigerator to chill.
When mixture has chilled, beat the egg whites to soft peaks. Gradually beat in the 1 Tablespoon of sugar and beat until stiff peaks form. Whisk the beaten egg whites into the chilled mixture. Serve.
Yields 6 servings
Pumpkin Spice Soy Nog
A variation from the creative cook, Bryanna Clark Grogan. She prepares this with subtle spicing, but you can season it to taste. The liquor is optional, making it functional for entertaining or for sipping over breakfast.
Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth. Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened. Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.
Yields 6 servings
Pumpkin Rice Nog
From Lalena, at AllRecipes.com. An excellent dessert option for kids!
Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.
Yields 10 servings
Want more? …
For a raw, breakfast nog delight try this Almond Nog Recipe.