Vegan Eggnog Recipe
This Dairy-Free Egg Nog Takes Only 5 Ingredients to Make
A version of this story by Jessie Snyder was originally published on her blog Faring Well.
Last year, I came up with this recipe in hopes of reclaiming eggnog as a holiday tradition I could once again be a part of — sans the guilt of a heavy, sugar-laden drink with half of an ingredients list I couldn't pronounce.
My hope is to reclaim the holiday season with a new sense of what it means to have joy this time of year — to have a healthy body and an intentional mind, celebrate all of the delicious flavors of the season using quality ingredients, and be intentional about the balance between decadence and nutrients. I hope to pay more attention to people than to-do lists, take away some stress from my life, rather than pile it on and try to just "get through it."
If we are to be honest, the people we love and want to create positive, meaningful memories with do not benefit from our being stressed out, unhealthy, burdened, etc. So far I haven't found an item on my list that if not completed would mean the end of the world, except for if the people around me did not feel loved.
From Jessie Snyder, Faring Well
- 2 cups plain almond milk
2 cups canned light coconut milk
3 tablespoons maple syrup
4 teaspoons vanilla
1/4 teaspoon nutmeg
Pinch of salt
- Combine the above ingredients in a medium sauce pan and place on the stove.
- Bring to a boil, then reduce the heat to a simmer while whisking continuously. Continue whisking while the liquid simmers for four minutes.
- Remove the pot from the heat and pour, carefully, into a glass bowl or jar on the counter to cool, uncovered.
- Once cooled, place in an airtight jar in the refrigerator to chill and set for at least four hours before serving.
- North American
- 4 cups