Last year I swore I would come up with a dairy free eggnog that would satisfy my cravings, but you know how that goes…the holidays came speeding up and then things got very busy and before I knew it I was running behind on even just my regular holiday to-do list.
Well not this year!
I made a pact with myself that I would have all of the decorating, shopping, and wrapping completed by the first week of December. That way, I could focus on all of the things I love so much about the holidays and actually fully enjoy them as stress free as possible.
What a concept, right? I should have been doing this every year!
For the next couple of weeks I’ll be soaking in the Christmas Spirit with light gazing and dinners and movies downtown in the hustle and bustle of holiday shoppers.
Hopefully some long walks in the falling snow (if we ever get some), also a bit of travel, a whole lot of baking (stay tuned!), and of course – I’ll be treating myself to Rum Nog and spiced wine to my heart’s content!
Dairy Free Holiday Rum Nog
5 Eggs – separated, reserve 3 whites & freeze the remainder for another use
1/2 Cup of Granulated Sugar Plus 2 teaspoons – or raw sugar or coconut sugar but they will darken the color of your nog
2 Cups of Full Fat Coconut Milk
1 Cup of Filtered Water
1 teaspoon of Nutmeg
1/2 teaspoon of Ceylon Cinnamon
Pinch of Sea Salt
1/2 teaspoon of Pure Vanilla Extract
3 Tablespoons of Spiced Rum (or more of course, whatever you like!)
In a medium pan whisk the egg yolks and 1/2 cup of sugar until smooth and creamy yellow. Add ONE cup of the coconut milk and the water, whisk to combine. Heat on medium, stirring constantly until the mixture begins to thicken and coats the back of the spoon. About 7-8 minutes or so. Don’t heat too quickly or the eggs will scramble and your eggnog will be lumpy. Remove from heat and add the last cup of coconut milk, whisk to combine.
Add the nutmeg, cinnamon, sea salt, vanilla, and rum and whisk to combine. Set aside to cool.
While the eggnog is cooling, in a mixer beat the egg whites and granulated sugar to stiff peak. Be careful, they go from soft peak to stiff and then powdery and overworked very quickly. Fold the egg whites into the eggnog, pour into a container, and refrigerate over night.
The egg whites may rise to the top over night. You can whisk them into the eggnog for a more fluffy consistency, or you can scoop them to the side, fill the glasses with the eggnog and then dollop a bit of egg white nog on top of each. Or, you can leave out the egg whites altogether. Top with a sprinkle of nutmeg and serve.