Spiced Almond Milk Eggnog Food

CHAI-SPICED VEGAN EGGNOG

Steps:

• Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
• Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you'd like it a little sweeter.
• Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

CALDERS EGGNOG

Steps:

• Mix the milk and non-fat milk for 30 seconds in a blender. Add 6 egg yolks and mix until combined.
• In a bowl mix the 2 teaspoons unflavored gelatin and the sugar. Add the gelatin/sugar to the milk/yolk mixture and blend until combined. Add heavy cream until well blended.
• Pour mixture into a saucepan and heat over medium heat until temperature reaches 160 degrees. Refridgerate for 12 hours.
• Add 1 teaspoon vanilla, the rum and nutmeg. Blend well and serve.
• Note* Cooking time varies, so it is a estimate. Please watch your temperature. The 12 hour chilling time not added to the final prep time.

MOCK EGGNOG

Steps:

• In a large bowl, mix the pudding with 1 cup of soy milk. When pudding is formed add remaining ingredients and mix very well.
• Chill until ready to serve.
• Garnish with a sprinkle of extra nutmeg and/or cinnamon.

MARTHA STEWART'S EGGNOG

Steps:

• In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
• Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold into mixture, Sprinkle with nutmeg.
• Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

ALMOND MILK (ALMOND DRINK BASE)

Steps:

• Add ingredients to blender. Process at low speed for 1 minute, and 3 minutes at high speed until smooth. Strain the mixture through cheese cloth to remove remaining solids.
• Refrigerate until ready to use.

SOY DREAM NOG (DAIRY-FREE EGGNOG)

Steps:

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

SPICED ALMOND MILK EGGNOG

Steps:

• FOR THE SIMPLE SYRUP:.
• Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely. Remove from heat and allow to steep at least 4 hours, up to overnight. Strain out solids. Syrup will keep, refrigerated in an airtight container, for 4 weeks.
• FOR THE EGGNOG:.
• In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
• Stir in cognac, sherry, and nutmeg. Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight. If eggnog breaks, re-blend just before serving.
• Serve cold in punch cups, garnished with freshly grated nutmeg.