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Two Eggnog recipes. The first, a Vegan Eggnog Coffee (or tea) Creamer that will transform a boring cup of coffee into a healthy eggnog latte. The second, a Light, Dairy-free Eggnog recipe made with dairy-free milk, ground spices and a touch of coconut sugar.
If you really knew me you’d know…
I brew a pot of tea every morning before I do anything else.
I am obsessed with Christmas music. It blasts from every area of my home, car and iPod from November 1 to December 31.
I could drink eggnog everyday for the rest of my life and be completely satisfied.
I accidentally made this Vegan Eggnog Coffee (or tea) Creamer last week while making a batch of cashew milk.
There were a bit too many cashews and nutmeg in the blender and, when I tested it, it tasted just like Eggnog. Only there were no eggs…
Eureka!
- ½ cup raw cashews
- ¾ cup water
- ⅓ cup coconut sugar
- 1¼ teaspoon ground nutmeg
- 1¼ teaspoon ground cinnamon
- 1 teaspoon ground all spice
- ½ teaspoon vanilla powder
- Add all ingredients to the bowl of your high-powered blender. Blend on high for 2-3 minutes, until smooth.
- Cover and store in the fridge for up to 4 days.
- When ready to use, the mixture is very thick. Just spoon a couple of tablespoons into your coffee, give it a little stir, and you’re set!
- Makes 1 cup, 2 tablespoons per serving (8 servings)
Coconut Sugar: Use more, or less, depending on how sweet you like your coffee. You could use any granulated sugar here.
Vanilla Powder: You could use an equal amount of vanilla extract here… but the vanilla powder makes such a HUGE difference. So good.
Rum: Is always a good idea. Add 2-3 tablespoons to “spike” your coffee 
Then, I was reminded of the Dairy-free Eggnog recipe I created in 2011. It was good, but really, really high in fat (which some of you didn’t like). I figured, while I was on an eggnog roll, I would try to recreate the recipe and make it lighter for those interested.
Two great recipes, one post. Here we go!
- 1 egg yolk
- 1 cup lite unsweetened coconut milk (from a carton)
- 1 tablespoon coconut sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch ground all spice
- Place yolk in a small bowl and set aside.
- Combine remaining ingredients in a small saucepan. Bring to a boil, on medium heat. Whisking every 30 seconds or so to avoid the mixture from burning. Reduce heat to low.
- Remove 2 tablespoons or so of the hot mix and slowly pour into the bowl with the egg yolk in it, stirring constantly. This will temper the egg so that it doesn’t scramble in your eggnog. Do not skip this step. Once the first 2 tablespoons have been added, pour in another 2 tablespoons.
- Then, add the egg mixture to the heated mixture. Whisk for 1 minute. Then, allow to simmer with a lid off for 5 minutes.
- Remove from the heat to cool then transfer to a glass to allow to cool for 1 hour. Cover and refrigerate until chilled.
- Will keep for 3 days in the fridge.
Coconut Milk: Don’t like coconut? No worries. You can use any dairy-free milk of choice here. ThisUnsweetened Almond Milk would be great, too!
Egg: You could try making the eggnog vegan (egg-free) as well by removing the egg and stirring in 1 teaspoon of ground chia seed.
Another milk option for this recipe would be to use homemade milk like my Sunflower Seed Milk.
Curious — What is one thing that only your closest friends know about you?
PS: Have you entered to win over $75 in organic, healthy Christmas baking ingredients? Enter HERE.
