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There’s something about the holiday season that triggers my desire for a good cup of egg nog. During my childhood, my mother served us her homemade egg nog around Christmas time, alcohol free of course. I seem to carry a timed memory of that delicious drink and when December arrives, that desire for egg nog returns.
As an adult, I’ve enjoyed simple egg nogs made by combining the store bought drink with a splash of rum. However, since choosing the plant based lifestyle four and a half years ago, I’ve not known how to satisfy that longing for the holiday drink.
I’ve tried several non-dairy, egg free “nogs” however none of them really came close to matching the drink from my memories. That is, until this year. I’ve finally found a vegan egg nog that tastes like egg nog! Check it out.
What is Egg Nog Anyway?
Traditional egg nog (also spelled eggnog) originated from England. Historically it is a rich, creamy, dairy based drink that contains milk, cream, sugar, nutmeg, whipped egg whites and egg yolks. Brandy, rum, whisky or bourbon are often added to the drink.
Considered a holiday drink, egg nog is consumed from the end of October until the new year. Venezuela and Trinidad enjoy a variation of the drink called Ponche Crema.
The British originally called the drink egg flip, from the practice of rapidly flipping the drink mixture between two pitchers. The term egg nog is actually American, coined in the mid 1700s. It’s a combination of two colonial slang words. Rum was referred to as grog and the drink was served in wooden mugs called noggins. A nog is also a strong ale, so it’s possible that’s where the “nog” derives from.
Vegan Egg Nog Recipe
This dairy free, egg free, refined sugar free nog is rich, creamy and ready in minutes without cooking.
This recipe is adapted from one I found at Connoisseurus Veg.
Vegan Egg Nog
- 1 cup unsweetened dairy free milk such as almond milk
- 1 can coconut milk
- 1 over ripe banana
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp ground nutmeg
- pinch sea salt
- splash of rum, brandy or whisky per serving optional
- dollop non dairy coconut whipped topping per serving
- Combine all ingredients except rum, brandy or whisky and coconut whipped topping in a blender. Blend on high speed until drink is well mixed, thick and creamy.
- Pour nog into mugs. Add a splash of rum, brandy or whisky to each mug. Add more to taste or omit if desired. Top with a dollop of coconut whipped topping. Sprinkle with nutmeg.Makes four servings. Store leftovers in refrigerator for up to 3 days.
The Taste Test
This is the BEST vegan egg nog I’ve tried. I love it. Truly, the drink is smooth, creamy and closely matches the memory I carry of the egg nog from my childhood. The banana adds creaminess and thickens the nog perfectly. And the canned unsweetened coconut milk adds richness. If desired, substitute canned low fat coconut milk however make sure you use the canned milk and not coconut milk from a carton.
I add a splash of rum to my egg nog. It tastes great without it though so omit the alcohol if you want.
I drank a delicious mug full of vegan egg nog and saved the rest of the mixture in the refrigerator. Over the next three days, I enjoyed three more mugs of egg nog, one each evening.
Do you enjoy this traditional drink? If you are looking for a plant based version, give this wonderful vegan egg nog a try during the Christmas season.
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