Monday Yumday: Vegan Coconut Nog

Growing up I remember that adults always drank this thing called “Egg Nog” during the holidays. I was never quite sure what it was, but it had an interesting yellow color and a wonderfully spicy smell. One time I snuck a sip of my mom’s and thought it was one of the most interesting things I’d ever tasted, second only to the rum balls I helped her make (and occasionally tasted). I have yet to veganize the rum balls, but the egg nog, I am definitely working on. Most vegan recipes use tofu to thicken their nog, and while I admit that it’s much less gross than the dozen raw egg yolks that are in traditional egg nog, the thought of drinking liquid tofu is still unappealing to me.

Imagine my delight when I discovered So Delicious Unsweetened Coconut Milk! It’s got more “body” than most vegan milks and is surprisingly free of coconut flavor. In fact, it would be the perfect milk replacement for times when non-vegan family visits and they want something to lighten their coffee without the added sweetness found in most vegan milks.

While my Coconut Nog recipe is still a work in progress, I’ll share what I have so far. If you try this recipe, I’d love to see your photos and hear how you choose to tweak it to your preferences!

What to use…
4 cups So Delicious Unsweetened Coconut Milk
3-4 tablespoons agave nectar
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
pinch salt
2 teaspoons kuzu, dissolved in 1 tablespoon coconut milk
1 tablespoon vanilla extract
1/2 cup brandy (optional)

…and how
1.  In a small saucepan, combine coconut milk, agave, cinnamon, turmeric, nutmeg, mace, and salt. Bring to a boil over medium heat.
2. Whisk in kuzu dissolved in coconut milk and continue whisking for 2 minutes. Add vanilla and brandy (if using).
3. Chill and serve cold, garnished with an extra sprinkle of nutmeg.

Happy Holidays from all of us at Allison’s Gourmet, and if you’re doing last minute shopping this week, we’re here to help!