The season is upon us, and I’ve always really liked the flavors in eggnog. The spices in it remind me of chai, and many of the same spices can also be found in pumpkin pie. All delicious food and beverage items, in my opinion. That said, dairy is no bueno for my digestive system, and drinking eggnog always leads to a sad affair afterwards for me. So, to avoid having to evacuate the proverbial dancefloor after consumption of said nog, I decided I would attempt to make one that did not contain dairy, but was every bit as rich and creamy as the traditional stuff.
I did some searching online for various diary-free recipes. Now, I’m not a vegan, and the eggs don’t bother me, but I figured it would be a fun challenge to try to make a dense and creamy drink without using dairy or eggs. In my day to day life, I’ve taken to using nut milks in my coffee or in most recipes that call for milk, but they work best in things that don’t need to be creamy, where you’re really just looking for a wet ingredient that has a bit of weight to it, instead of water. If you want to add a creamy texture to something that calls for dairy, I have found the best bet to be coconut cream. It’s definitely got a coconutty taste to it, so it can be a bit tough in things that are more savory, but for a nog, it’s a perfect replacement for the dairy. But then, there’s the eggs. Eggs are much harder to find a replacement for.
- 1 can Coconut Milk (13.5 oz)
- 1 can Coconut Cream (14.5 oz)
- 1 cup Breckenridge Rum Cask Finish Bourbon
- 2/3 cup Sugar (white or raw)
- 2 tbsps Unsalted Unsweetened Almond Butter (raw is best, Trader Joe’s has a good one)
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- *1 tsp Pumpkin Pie Spice (Optional)*
Add all ingredients except bourbon to a blender. Blend on high until mixture is fully incorporated. Add the mixture to a saucepan over medium heat and whisk constantly until just at boiling. The mixture will thicken as it comes to a boil. Remove from the heat and whisk in the bourbon. Let sit to cool and transfer to a bottle or other airtight container. Keep refrigerated. Add to a cup and sprinkle some spices on top before serving. Add ice to thin out your drink if you like, or warm it up in a saucepan for a warm winter sipper.
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