Dairy-Free Blender Eggnog is a quick and easy way to prepare the traditional Christmas drink this year. It’s the perfect holiday beverage for vegans and those who can’t consume dairy.
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Oh, eggnog. We have a complicated relationship.
My great uncle used to make a huge punch bowl of eggnog that he set out on Christmas Day, and I always turned up my nose at it as a kid.
When I was older, I tried the store-bought stuff, but I never liked it. It tastes so weird to me.
Then, last year, I tried a version of eggnog that actually tasted delicious. The smooth, creaminess of the eggs and milk, plus the flavor of delicious rum. So good!
As a lactose intolerant person, I can somehow tolerate cheese and a drop of half-and-half in my coffee.
I cannot tolerate, however, ice cream and milk beverages. And that includes milk-based cocktails. A few sips maybe, but not a full glass. (If I’m going to be eating ice cream or drinking milk, you better believe there’s a lactose pill in my purse.)
Sadly, I can’t drink classic eggnog, either. I don’t mind that it has eggs in it. It’s the cow’s milk that bothers my stomach.
I came up with this quick and easy Dairy-Free Blender Eggnog to serve just in time for Christmas. It uses almond milk and coconut milk for a dairy-free base, eggs, sugar, maple syrup and rum — and it tastes just like the stuff you can get on the shelf. Better, actually.
This recipe does include eggs, so if you wanted a full-on vegan drink, you could always use a vegan egg replacer.
My Wolf Gourmet High-Performance Blender is one of my favorite things in my kitchen. This post isn’t sponsored (though Wolf Gourmet has sponsored other posts on F+W in the past) but I just genuinely love this blender. It’s fantastic.
It pulls together the most delicious Dairy-Free Blender Eggnog. You’ll need to use the blender once to make the base and once to whip the egg whites. (The base will need to rest in the fridge for a couple of hours.)
To finish each glass, use a nutmeg grater to grind fresh nutmeg over the top of each drink and garnish with a cinnamon stick. So classically Christmas and something everyone can drink.
I’m so glad that eggnog and I are figuring things out. This recipe definitely helps. I asked my uncle to write down his recipe for me last year — and though this post isn’t it — I’ll still cherish that recipe always. For the memories.
Hoping that you — if you celebrate — have the most wonderful Christmas this year. I’m very grateful for the gift you give me every day: reading Feast + West. Thank you, and Merry Christmas! // susannah
- 3 eggs, separated
- 1/2 cup sugar
- pinch of salt
- 1 1/2 cups unsweetened almond milk
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 cup dark rum
- freshly grated nutmeg
- cinnamon sticks
- In the base of a blender, combine egg yolks, sugar, salt, almond milk, coconut milk, maple syrup and rum. Blend until smooth, 2-3 minutes. Pour into an airtight container and chill for 2 hours. Wash and dry blender base.
- Before serving, place egg whites in blender. Blend until white in color and stiff peaks form.
- Serve in rocks glasses. Fill a glass 3/4 full with the base, then top with egg whites. Garnish with grated nutmeg and a cinnamon stick.
If making vegan, you can use egg replacers.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 64mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 4g