Dairy Free Eggnog Food

DAIRY FREE EGGNOG

Dairy Free Eggnog image

This eggnog uses almond and coconut milk, egg whites and pure maple syrup. It's lighter in calories and dairy-free, but still just as delicious as traditional eggnog.

Provided by Brittany Mullins

Time 25m

Number Of Ingredients 9

Ingredients

2 cups unsweetened vanilla almond milk
1 15 oz can light or regular coconut milk
3 Pete & Gerry's Organic eggs (separated or ⅓ cup liquid egg whites)
⅓ cup maple syrup
1 teaspoon vanilla
½ teaspoon cinnamon
pinch freshly ground nutmeg
pinch ground clove
rum or whiskey (optional)

Steps:

Place all ingredients except alcohol in a blender and process for 2-3 minutes.
Pour eggnog mixture into a saucepan and heat over medium-low heat. Simmer for 15 mins - whisking constantly, being careful not to boil or burn the liquid -- until the mixture has reduced and thickened. At this point the eggnog should be thick enough to coat the back of a spoon.
Remove from heat and let eggnog cool before placing in the fridge to chill. Once cool, I transferred the eggnog into a large mason jar for storing in the fridge until ready to use.
Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.

Nutrition Facts : ServingSize 1 cup, Calories 184 kcal, Sugar 20 g, Fat 8 g, Carbohydrate 24 g, Fiber 1 g, Protein 3 g

DAIRY-FREE EGGNOG

Dairy-Free Eggnog image

This is a traditional eggnog with substitutes for the milk and cream. It's still rich, because it contains eggs and coconut milk. Use pasteurized eggs, if you can find them.

Provided by cookinfunmommy

Categories Beverages

Time 20m

Yield 6-7 cups, 6-7 serving(s)

Number Of Ingredients 8

Ingredients

4 egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
2 cups soya milk (I prefer hemp milk)
1 cup organic coconut milk (use full fat)
1 ounce rum or 1 teaspoon rum extract
1 teaspoon freshly grated nutmeg
4 egg whites or 3/4 cup pasteurized liquid egg-whites

Steps:

Beat egg yolks until they are lemon-colored. Gradually add the 1/3 cup sugar and continue to beat until completely disolved.
In a medium saucepan, combine the hemp milk, 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 160 degrees F.
Remove from heat and add 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.

SOY DREAM NOG (DAIRY-FREE EGGNOG)

Soy Dream Nog (Dairy-Free Eggnog) image

This is a great substitute for traditional, dairy-filled eggnog! I modified it from a recipe on the Soy Dream website. The original recipe called for 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of your choice. That would be great for special occassions, but I wanted a non-alcoholic version to drink on a regular basis, and this worked out great. It's frothy and delicious. If you like your eggnog even creamier, feel free to add a couple more ounces of tofu.

Provided by Kree6528

Categories Beverages

Time 5m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 quart soymilk (plain or vanilla) or 1 quart rice milk (plain or vanilla)
6 ounces extra-firm silken tofu (I use Mori Nu)
6 tablespoons maple syrup
1 teaspoon rum extract
2 teaspoons vanilla (I only use 1 tsp with vanilla rice milk)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Steps:

Combine all ingredients in a blender until smooth and frothy.
Refrigerate before serving.

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Place all ingredients except optional alcohol in a blender and process on high speed for 2-3 minutes, or until fully incorporated.
Pour eggnog mixture into a saucepan and warm over medium-low heat until simmering. Simmer, whisking contantly and taking care not to boil or burn the eggnog, for 15 minutes, or until the mixture has reduced. The eggnog should be thick enough to coat the back of a spoon.
Remove from heat and let eggnog cool to room temperature before placing in the fridge to chill. Once cool, transfer eggnog into a large mason jar or glass pitcher for storing in the fridge until ready to use.
Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.

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