No one really knows how eggnog got its name, but it may be originally “noggin” from the cute wooden mugs it was served in. Or “nog” for ale? Don’t you love traditions that have been in the works so long, it’s now lore? I for one feel more permission to break the mold and make it my own.
Though there is no egg or dairy in this drink, there is definitely still nog! Not the nog they made when they first developed this drink (ale) but a yummy rum simple syrup that make this holiday egg nog extra buttery without the bad stuff.
I admit, there is a reason why this creamy drink is only popular during the holidays. It is very high in fat, but with this version, we’ve preserved the nutrients and you’ll enjoy this drink as much or more than the dairy version. In fact, this may be the eggnog that you like if you don’t like eggnog. My Mr. Wonderful doesn’t like eggnog. But he LOVED this and will be drinking this on Christmas eve. This recipe has been tested, retested and sampled multiple times. I am in love with this recipe…and personally, I think sticking everything in a blender is much easier than messing with eggs. Don’t think it will taste exactly like egg nog since every ingredient change will change the flavor, however the charm of egg nog is definitely there. Your tastebuds will be dancing with nutmeg and cinnamon and a velvet finish.
Butter rum especially has always been a particular weakness of mine. Since I was little, my mom has always made a special birthday cake for every member of the family. Whatever they chose. When I was little, it was always pineapple upside down cake or angel food cake with fresh berries. But I always looked forward to my dad’s birthday because he requested butter rum cake every year. Over the years, my tastebuds have become more like his and now I prefer that as my go-to cake.
I decided to cook almost all of the alcohol out of the rum before adding it to my mixture so it’s more family friendly. If you are opposed to rum, you can also buy rum flavoring instead. There is also an egg flavor you can buy if you really crave that buttery yolk flavor.
Ingredients
- 1 can full-fat coconut (13.66 fl oz.)
- 1 cup pre-soaked cashews
- 1 cup water
- 1 tbsp vanilla
- 1/4 cup Rapunzel/rapadura sugar (or coconut sugar)
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp almond extract
- 1 cup dark rum
- 1/2 cup coconut sugar
- 1 tbsp vanilla
Instructions
- Soak your cashews for 4 hours (or bring to a boil and cool if you are low on time and don't care about the nutrition)
- In a sauce pan, bring the simple syrup ingredients to a boil and simmer for about 10 minutes (or until the alcohol smell is gone)
- Leave in the sauce pan to cool
- Rinse the cashews and add to a high speed blender (food processor will work but it may leak out due to the liquid)
- Add the rest of the ingredients to the blender with the cooled rum simple syrup
- Blend on high until completely creamy (about 1-3 minutes or on "smoothie" mode on a high-speed blender)
- Refrigerate for at least a hour or overnight
- Enjoy and serve!
Merry Christmas and Happy Holidays!
Also, check out this minimalist vegan post if you are looking for Christmas day recipes.
This sounds so yummy! I tried non-dairy nog for the first time this year. I’ve actually never had real egg nog. I loved the non diary version but it was a little too sweet. I have a feeling this is just the perfect amount of sweatness!
Jen recently posted…5 MOVE BACK FOCUSED HYPERTROPHY WORKOUT
I am so with you! That’s the biggest debate with this recipe…I prefer my egg nog sweet enough to add in my coffee without too much sugar, but not so sweet I can’t drink it by itself. I think this is the perfect balance!! But when it doubt, you can always add the 1/4 cup of sugar at the end. ;op
Foodscape recently posted…Hello 2016 and Happy New Year!
This sounds great and incredibly decadent. Thanks!
Christine (Run Plant Based) recently posted…Unlucky Potluck for the Weekend List
Oh it is decadent! But not so much that you can’t enjoy a glass. ;op So glad you like the recipe friend! 🙂
Foodscape recently posted…Hello 2016 and Happy New Year!
This looks so delicious, Michaell! I think I really need to give this a try soon! 🙂 Just one thing, what’s Rapunzel sugar? Is it a brand?
Sina @ Vegan Heaven recently posted…Vegan One Pot Spaghetti with Vegetables
Rapunzel sugar is MY FAVORITE! It’s still cane sugar, but a different process. The difference is the molasses isn’t separated from the sugar, therefore a complete food still. There is actually still nutrition in it! If you decide to use regular cane sugar, just take out the 1/4 cup till you get a chance to taste it. Regular cane sugar is way sweeter.
Foodscape recently posted…Hello 2016 and Happy New Year!