Egg nog is almost like a cross between a milkshake and a drinkable custard. It’s popular in America throughout the colder months. It is usually made with milk, cream and eggs, and often includes a shot of whisky, brandy or rum.
This recipe from The Nourished Coeliac is a brilliant dairy and egg free alternative. It is rich in Christmas spices and so creamy you are left feeling like you’ve just drunk your dessert.
It puts eggnog firmly back on the festive table for anyone following a vegan, AIP or low FODMAP diet, and is delicious enough to serve up to anyone who isn’t! Adding a shot of spirits makes it an extra festive treat, and perfect for sharing on cold nights.
For this recipe you can make your own tiger nut milk (You can see how easy it is to make tiger nut milk here in this video) or if not following an AIP or low FODMAP diet you can always use our ready made tiger nut milk. For extra thickness it suggests adding gelatine or agar but this is optional and it is just as delicious without.
I know what I’ll be drinking while decorating the tree!
1/2 cup of sifted tiger nut powder
2 tablespoons of coconut oil
3/4 cup of tiger nut milk plus a separate 1.5 cups
1/4 teaspoon of vanilla powder (see below for an AIP compliant version)
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground mace
Pinch of Himalayan sea salt
1 tablespoon of maple syrup
optional- 1/4 teaspoons gelatin, agar agar or vege-gel
You will need:
A food processor with blender attachment
A fine sieve
To make your tiger nut ‘cream’, add the sieved tiger nut powder and coconut oil to the food processor and blend on a high speed to form a very smooth nut butter. Transfer this nut butter to your blender and add the 3/4 cup of milk a little at a time. Blend until a rich cream forms and reserve to one side.
To a medium saucepan add the remaining milk, vanilla powder, cinnamon, mace, salt and maple syrup. Whisk the ingredients together over a low heat before adding in the cream. Continue to whisk until all ingredients are combined and the liquid is beginning to simmer. You will know it is ready when the mixture begins to thicken slightly. Do not allow this to boil!
Remove from the heat and pass through a fine sieve into a large glass or serving jug. Sieving the mixture just ensures it is silky smooth.
At this point add the gelatin and whisk immediately into the mixture – this thickens it further.
Leave to cool or briefly refrigerate and serve with a pinch of mace or cinnamon.
The perfect treat to enjoy whilst wrapping the presents!