I am not vegan. I love meat, I love eggs, and I love cheese, and even better meat + eggs + cheese. That said, I love eating vegan and vegetarian foods — I mean, for reals, I *AM* from Eugene, Oregon, which happens to be the capital of hippy and vegan living. I also love experimenting in the kitchen — especially with vegan recipes. So, it is not unlike me to try to make vegan egg nog….
I actually really enjoy — love, actually — this version of egg nog (I always love my creations: avocado chocolate mousse… negative calorie pumpkin pie… spinach brownies — all healthy and rich). My husband? Not so much (but he never really likes any of my creations, unless they are actual recipes — which is a rare event these days).
Most vegan egg nog recipes have silken tofu in it, and although I like tofu, I am also convinced that soy actually gives me stomach issues (along with a handful of other foods). So this recipe that I found has NO tofu in it, which was exciting (to me).
This recipe is from a cute blog called Post Punk Kitchen. It is a healthy, simple, and straightforward vegan cooking blog that I like to browse for recipe ideas from time to time. And the best part about this recipe is that it uses avocado and coconut milk, both of which I love. Even though egg nog is a dessert (I think of it more as a dessert than a drink), it is a healthy dessert because anything with avocado and coconut is HEALTHY!!!!!
* 1 ripe avocado
* 1 13 oz. can coconut milk (light or regular — depends on the desired richness)
* 3 cups almond milk
* 1/2 cup agave nectar
* 2 tablespoons fresh lemon juice
* 1/2 teaspoon pure vanilla extract
* 1 teaspoon ground nutmeg (freshly grated, if possible)
* 1/4 teaspoon ground cinnamon
You want all the ingredients to be COLD. Nothing worse than luke warm egg nog. So, in order for the egg nog to be the tastiest, all the ingredients need to be very cold. First, put the coconut milk and the avocado in the freezer for 30-45 minutes (obviously, first take the coconut milk out of its aluminum can and into another container).
Then, put the almond milk, coconut milk, all the other ingredients, and the sliced uber cold avocado in the blender. BLEND for a while — you want the egg nog frothy and well blended. Nothing good about being served egg nog and realizing that there is a big chunk of avocado in your drink. And voila, tada! VEGAN EGGNOG!
(Note: This holds for only a couple of hours — you know how avocados turn brown? So does egg nog with avocado in it. So make and serve SOON!)
I know there are people who will not try to make this recipe because the ingredients sound a little unappealing, but TRUST ME. This recipe is absolutely delicious. Swear to God. Scout’s honor. MAKE IT. I promise you will not regret it!
Have a great weekend!