Sunday, December 11, 2011
During the holiday season, it’s hard to beat a good cup of eggnog – especially when it’s dairy-free! This simple, easy-to-follow recipe provides delicious alternatives for milk and cream while remaining traditionally rich in taste and texture.
3/4 cup sugar
1 teaspoon nutmeg
2 cups coconut milk, divided (use full fat)
2 cups soy milk
1/2 cup dark rum or 1 teaspoon rum extract
Using a mixer or blender, combine eggs, sugar, nutmeg, and 1 cup of coconut milk, and blend until light and smooth. Add remaining coconut milk, soy milk, and rum (or extract) and thoroughly blend. Chill in refrigerator until ready to serve. Optional: garnish with a light sprinkle of nutmeg.
Convenient alternative: If time or convenience doesn’t allow for the homemade remedy, you can always try the Silk Nog or Lactaid versions that are available during the holidays. Lactaid is also featuring a $1 coupon on their website.