Wild Blueberry Egg Nog

Yes, there has been a lot of nog flowing in our home this season, but trust me, this dairy-free Wild Blueberry Egg Nog Recipe is not to be missed! Read on for this treat and more…

Truthfully, Wild Blueberries are my favorite fruit. These little bursts of sweet goodness are more intense than their “average” blueberry cousins, and can be bought year round, in the freezer section. I pick them up at Trader Joe’s regularly to toss in baked goods, blend into smoothies, or whip up some creamy wild blueberry egg nog.

I created this amazing delight for the Wild Wonderland Recipe Book, which is completely FREE! Just click here or on the image below to download. The ebook contains wild blueberry recipes from my kitchen, Hannah Kaminsky (the vegan dessert queen), and Regan Jones (renowned foodie dietician).

If you love wild blueberries, definitely try my recipe, download this great recipe ebook, and check out Wild Blueberries on Pinterest and Facebook.

Special Diet Notes & Options: Wild Blueberry Egg Nog

By ingredients, this wild blueberry egg nog recipe is dairy-free / non-dairy, gluten-free, peanut-free and vegetarian. Choose your milk alternative wisely to make it tree nut-free and soy-free, too.

I’ve included a heavily tested, delicious egg-free and vegan option for a wild blueberry “nog”, sans egg. Truthfully, it is hard to beat the richness and true “egg nog” flavor of the original with eggs. If you can and do eat eggs, I recommend going all out (If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?). But if not, the egg-free variation is might tasty, too!

Wild Blueberry Egg Nog

 

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Prep time

10 mins

Total time

10 mins

 

I created this recipe for Wild Blueberries and their FREE Wild Wonderland Recipe Book.

Author: Alisa Fleming

Ingredients

• 1-1/3 cups frozen wild blueberries
• 1 cup water or milk alternative (almond, coconut or rice)
• 4 large organic eggs (see below for egg-free option)
• ¼ cup + 2 tablespoons sugar (see below for options)
• 1 cup coconut cream or full fat coconut milk
• 1 to 3 ounces bourbon, optional
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon nutmeg
• Cinnamon, for garnish

Instructions

1. In a blender, puree the wild blueberries and water or milk alternative until smooth.
2. Divide the eggs, placing the yolks in a mixing bowl and the whites in a separate mixing bowl.
3. Blend the egg yolks for about 1 minute. Add ¼ cup of the sugar and blend until dissolved.
4. Blend in the coconut cream, bourbon (if using), vanilla, and nutmeg.
5. Add the blueberry puree – if desired, pour it through a sieve into the mixing bowl to remove any large pieces. Blend until smooth.
6. Whip the egg whites with the remaining 2 tablespoons sugar, using a blender or whisk, until frothy (thinner) or stiff peaks just begin to form (thicker).
7. Fold or briefly blend the egg whites into the mixture.
8. Chill until ready to serve. Garnish with ground cinnamon.

Notes

Egg-Free / Vegan: Omit the eggs, and grind ⅓ cup raw cashews in a spice grinder. Increase the water or milk alternative to 1-1/3 cups and the coconut cream to 1-1/3 cups. Place all ingredients in a blender and puree until smooth. This will thicken upon standing. For a thinner and nut-free option, omit the cashews, and increase the water and coconut cream to 1-1/2 cups each. For vegan and non-GMO, be sure to use organic sugar.

Sugar Alternative: For an unrefined beverage, use agave nectar in place of the sugar.

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