To celebrate that our cookbook is officially out, finally. We will be posting a few festive recipes to wet your appetite, and what drink is more festive this time of year than eggnog. This “Neggnog” recipe is our version of a vegan Eggnog, that the whole family can enjoy. Yummy goodness without all the cholesterol, and it’s sweetened with dates and stevia, what could be better?
I personally never really liked eggnog, but for my husband it was a totally different story. He loved the stuff and drank his share over the years; so come this time of year, he feels like he is missing out on something since becoming vegan. So last winter he started hinted that it would be so nice if I could come up with a vegan version. I thought well the simpler thing to do since eggnog wasn’t really my thing anyway, would just be to find a good recipe online and make it for him, but he wasn’t satisfied with the ones I tried (now I am not saying I exhausted all the recipes out there, I am sure eventually I would have found a winner) but I was beginning to think perhaps it might be easier to start from scratch. We had already made a millet milk for the cookbook and I was already experimenting with aqua faba, so it seemed like a good place to start. After a little tweaking we ended up with a recipe that the whole family likes. The recipe makes a serving for two, so increase the amounts as necessary.
We have had it twice already this in the past few days and already I am wanting to make more, I can’t wait to here what you think and how it might be made better, so please leave a comment below, and let me know your feedback.
If you are interested in buying your copy of “Pure and Simple” cookbook by Lorissa and myself, let me know in the comments or on From the garden to your forks Facebook page and I will do my best to send you a copy.
- 1/2 c. hot cooked millet
- 1 1/2 c. water
- 1/8- 1/4 tsp. ground lecithin granuals
- 3/4 tsp.vanilla extract
- 1/8 tsp. Now better stevia powder
- 1/8 tsp. Ceylon Cinnamon
- 1/8 tsp. sea salt
- 2 drops almond extract
- 3 dates, pitted
- 1-2 Tbsp. Aquafaba
- Place all ingredients in the blender and blend on high until silky smooth.
- Then you can either pour it through a nut milk bag, or a really fine sieve (personally I find if I have taken the time to blend it enough, I can skip this, but I am using a vitamix).
- Pour into glasses and sprinkle with a little more Ceylon cinnamon.
- Optionally you can fold in a little whipped egg white substitute, like aquafaba before serving.