Recipe for Veggnog – Easy Vegan “Eggnog” with no animal products.
Scrumptious, light and healthy holiday drink with a rich, creamy flavor. #Holidays
I considered calling this recipe “Vegan Eggnog.” Then I saw the following post on my friend Garrett McCord’s Facebook page:
Oh dear. Needless to say, I rethought my recipe title. Garrett suggested an elegant alternative – “Veggnog.” Voila! Veggnog it is.
I developed this recipe a few years ago for a holiday segment on Martha Stewart Radio. Back then I called it “Kosher Nog.” The idea was to create a dairy-free alternative to classic holiday eggnog that could be served with a kosher meat meal. Over time it’s become a popular recipe with my vegan friends, who appreciate that it contains no animal products yet tastes remarkably similar to eggnog. It’s also lighter and healthier than traditional eggnog with less cholesterol and more lean protein. It can be served with booze or without, and can be made low glycemic by using your favorite sugar-free sweetener.
Before sharing this recipe, I want to take a moment to welcome the lovely and talented Louise Mellor to the Shiksa section of my site. Louise is a gifted food photographer, chef and blogger who previously contributed to The History Kitchen section of my site. Louise is now helping me with some of my photography on the Shiksa side of things. You probably don’t know this, but photography is my least favorite part of blogging. It’s not something I’m naturally good at– it often takes me hours to get a great shot. Louise makes it look effortless; her food styling is just magical, she captures my recipes exactly the way I wish I could. As life gets busier and I’m juggling more projects, there is nobody I’d rather have helping me on the photography side of things than Louise. I mean, seriously, look at this picture. Could this Veggnog be any more gorgeous?
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- 3 cups unsweetened non-dairy milk (I used almond)
- 1 cube (14 oz.) firm silken tofu
- 1/2 cup sugar, or sugar subsitute of equivalent sweetness (stevia, Splenda, etc.)
- 4 tsp vanilla
- 1 heaping tsp cinnamon
- 1 tsp nutmeg, plus more for dusting
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 8 ice cubes, or more if needed (for cold beverage)
- 1/4 cup brandy, bourbon or rum (optional - or to taste)
- Cinnamon sticks for garnish (optional)
You will also need
- Blender, saucepan (if serving hot)
- For cold drink: In a blender, combine all ingredients including ice and blend for 45-60 seconds until the drink is creamy. Add additional ice for a frostier texture, if desired. Serve in glasses with a dash of nutmeg and a cinnamon stick for garnish.
- For hot drink: Omit the ice cubes prior to blending. Pour the blended mixture into a saucepan and heat slowly over medium, stirring frequently, until warmed through. Do not boil.
- NOTE: You can make the drink up to 1 day ahead by blending ingredients without the ice cubes, then chill in the refrigerator in a pitcher until ready to serve. If you find that your veggnog separates a bit after sitting for an extended period of time, just stir with a whisk or spoon until the ingredients are combined again.