Eggnog is a classic holiday drink, and it's the signature taste of cold Christmas evenings.
From picking out a Christmas tree to decorating gingerbread houses, there are plenty of traditions that come along with the holiday season, and many of them involve food and drink. After all, there's no better way to celebrate Christmas with your family and friends than getting all together for a large feast and sipping a cup of eggnog.
As you might know by now that I'm lactose intolerance and I try to switch every dairy items in our home for plant-based products it's quite hard during the holiday season to say no for a delicious cup of eggnog that is made of whole milk and cream.
So during Christmas, I usually use a tablet that helps my tummy to break down the lactose just as easily.
However, if you wish to stay strict to your diet or you prefer vegan for any personal reasons, I have added two versions of this drink.
So here it is my favourite eggnog recipe by Jamie Oliver.
Non-vegan
Ingredients:
3 cups (700ml) whole milk
1 cup (240ml) heavy or double cream
3 cinnamon sticks
1 vanilla bean pod, split and seeds removed
1 teaspoon freshly grated nutmeg, plus more for garnish
5 eggs, separated
2/3 (130g) cup granulated sugar
3/4 cup (175ml) Bacardi Dark Rum, or bourbon
Step 1)
In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over medium heat. Once boiling, remove from the heat and allow to steep.
Step2)
In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.
Step3)
Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.
Vegan version
Ingredients:
720ml coconut milk ( you can use cashew milk too)
240ml coconut cream
65 gr raw cashews
3tbsp maple syrup
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
If you wish to make it with alcohol, add 180ml Bacardi Dark Rum or bourbon.
Step 1)
Add all the ingredients except the alcohol to a blender jug and blend it all until it's completely smooth.
Step 2)
Once your mix is ready, pour it into a saucepan and gently heat. It would be best if you whisked it continuously as it will get really thick quite quick. If you don't whisk it consistently, you will end up with a lot of lumps. If you have some even though you followed the process, don't worry strain it once it is ready.
Step 3)
When you reached your prefered consistency just remove from the heat and add in the alcohol if you wish to have it without it just skip this step.
Step 4)
Pour into a jug and place into the fridge to chill until it's completely cold.
When you're ready to serve, give it a stir and top it with a sprinkle of cinnamon and nutmeg.
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