Tuesday, November 27, 2012

Vegan Eggnog

Hey guys!

Sorry I ditched you for Sunday brunch - it was one of those days.  Michael was in Winnipeg and I had some good ol' French toast with my parents.  Nothing fancy, but it was good and a break was nice.

As an apology for my Sunday delinquency, I'm very happy to share a vegan eggnog recipe with you!

Mike and I tested this recipe three times, tweaking it after every attempt.  The final result is what we found yielded the best texture and flavor.  I would advise against deviating from the recipe - when it says firm silken 'fu, use firm silken 'fu.  Soft or what have you just won't do the trick.

Unsweetened Mimiccreme works really, really well in this recipe - it's a vegan cream made from almonds and cashews and it's nice and thick without being crazy high in calories.  If you don't have anything like it available, you can make a homemade cream with cashews (keeping in mind the drink will be a lot higher in calories), or some other similar vegan cream product.  Definitely go the unsweetened route, though - I find sweetened creams tend to have a vaguely artificial taste.  Is that just me?

And now, a word on the tofu - to get your creamy egg replacement in this recipe, it basically comes down to tofu or avocado (or some other magical thing that I have yet to discover).  I went with tofu because a) it's high in protein, like eggs, and b) the color is more authentic to traditional eggnog.  The ONLY downside I find with using tofu (and it's not a downside in my eyes, but it could be for others) is that it has a bit of a "dry" taste.  I don't think it's all the tofu's fault because nutmeg has a dry taste too, but there you have it.  I haven't tried eggnog with avocado but I'm sure it would be smashing, as long as you don't mind the green color.


And please, please, please drink this with booze.  'Tis the season!  This is a great, strong drink and it's not nearly as impressive without that signature boozy kick.  Do it for me? :)

Vegan Eggnog
2 servings

It’s important to use a combination of both spiced rum and brandy in this recipe – they’re each too strong for this drink on their own (the spiced rum is too potent, and the brandy is too astringent), but mixing them together really balances their flavor profile. Please don’t use anything other than firm silken tofu – we’ve experimented with different kinds and really does help create the most realistic texture.

Ingredients:

1/2 carton firm silken tofu
1/4 cup granulated sugar
1/2 cup unsweetened vegan cream (such as Mimiccreme)
1/2 cup coconut milk
1 teaspoon ground nutmeg (freshly grated, if possible)
1/4 teaspoon pure vanilla extract
2 oz. spiced rum
2 oz. brandy
2 ice cubes
Cinnamon sticks for garnish if you have them

Directions:

1. Place the tofu, cream and coconut milk in the fridge so all the ingredients are thoroughly chilled. Ideally, stick ‘em in the freezer for 30 minutes before making this. Make sure you shake your coconut milk well before and after refrigerating – the cream will separate from the water.

2. In a blender, blend the silken tofu and slowly pour in the sugar while blending. Add a splash of liquid if needed to keep it blending. Add all other ingredients and blend again until smooth. Pour into four pretty glasses and garnish each with a cinnamon stick and a sprinkle of nutmeg.

Om nom!  I've never been a big eggnog person, since I always found the idea to be kind of gross.  Who wants to drink raw eggs?  Lots of people, apparently.  This vegan version is much more appetizing to my stomach, and after testing it several times I've definitely developed a taste for it.  Now when I come home from work at night and it's minus a zillion degrees and I've barely made it alive from the ice-covered roads, this is something I crave.  It's interesting that a cold drink can be so warming and homey.

I've also got to give props to Mike for helping me with this one - he's made real eggnog many a time, loves the stuff, and has a strong opinion on what the texture and taste should be.  Because of this, I think our end result is a lot more authentic than it would've been if I just came up with something myself.  Yay teamwork!

And with that, I bid you all adieu!

13 comments:

  1. That sounds gooood, and that's coming from someone who gagged the one and only time she tried eggnog ;) Vegan eggnog just rocks my world, it's so much better in every way.
    By the "dry" taste do you mean the kind of beaniness silken tofu has? I find if I boil it for a little while first it helps get rid of that weirdness.

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    1. You know, that's interesting. I wonder what would happen to cooked silken 'fu, if it would still hold its shape. Might have to try that one and see if it makes a taste difference. Thanks man!

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  2. Whoa fancy fancy! I don't think I've ever had eggnog before but I'd definitely want to try this one! Sounds great!

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    1. Fancy, ha ha. :) Yeah, fancier than most of the things I've drank in the past. And it's so damn yummy!

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  3. Can you believe I've never had egg nog before!?

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    1. Not really, ha ha! You should do it up!

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  4. I never was a real eggnog drinker myself, but this looks really good, like a vanilla milkshake! A boozy milkshake that is. ;-) I also like the glasses you served it in.

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    1. The texture is indeed kinda-sorta milkshakey. And what's better than a boozy milkshake? Ha ha. :)

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  5. THIS LOOKS SO GOOD. And very white. I (grossly) used to love eggnog...and you know how I feel about spiked drinks! I'll have to look around for vegan cream and then I am totally making this. musta been rough taste-testing all those times, huh? ;)
    And, a deal's a deal -

    1. I have 7 tattoos. I've been wanting to get a new one soon but I have a weird rash on my arm hahah so I'm holding off til next week or something.
    2. Umm I watched Wayne's World for the first time last night. (Talk about behind the times)
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    6. Seriously contemplating a second dessert right now.
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    9. I can't watch movies (see #2) - I get anxious in a theater and distracted at home!
    10. Let's see. I'm pretty obsessed with low-fi indie/grunge shit BUT I am NOT embarassed that I totally love Robyn hahah.
    11. my favorite number is 5.

    PHEW! Now we know everything.

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  6. Awesome looking home made nog!! I think I have everything to make this, but I've been working on an eggnog based recipe and I used SoDelicious Eggnog (coconut milk based) in it and it is SLAMMIN'. It kills Silk's nog (I hate Silk anyway, but their nog really stinks).

    XOXO!

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    1. Ha ha, I'm kind of the opposite, I love Silk! But they don't sell silk nog up here, so I've never tried it. I think I've had the So Delicious stuff - it's pretty sweet, isn't it? It's been a while. Om nom. Eggnog.

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  7. Hey, try your nog in my veggnog cake!

    http://veganfazool.blogspot.com/2012/11/veggnog-cake-with-spiced-whisky-glaze.html

    I gave your nog a shout out, too, it looks amazing!

    P.S. The SoDelicious Coconut "Nog" is wonderful, creamy and very sweet as it should be :-) The Silk nog is just way too watery. I drank Silk for a long time, too, when I first stopped drinking dairy and I really liked it. But, then I started trying other soy milks and like most other ones better, now. Try some of the others and see what you think! You're probably ready to branch out. XOXO

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    1. Thanks Dawn! I've been trying other milks (mainly out of necessity, like when the store has no more Silk, ha ha) and I'm okay with other brands, but still come back to it in the end. My other fave is Sensational Soy, but it still feels like just a backup. I have stubborn taste buds. :)

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