Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo *
Happy New Year everyone! My favorite part of New Years is the eggnog – imagine how unhappy I was when I had to give up dairy. In general I’m not much of a drinker so to me the best possible way to imbibe alcohol is hidden in a milk shake! DOUBLE YUM!!! The only problem with that is – it’s so delicious I can drink many many glasses before I realize I’m totally smashed…not to mention how many calories that includes.
The amazing thing about this recipe is – it’s as delicious as “the real thing”. To be honest, that may not be true if I were to do a side by side taste test – but short of that I don’t think anyone would suspect they were being served a dairy-free version of eggnog.
Cheers and wishing you all a happy, healthy, and delicious 2015!
P.S. You may notice that I’ve put this recipe in the “breakfast” category – because it is my very favorite breakfast item on January 1.
Gluten-free Dairy-free Eggnog
The standard warnings about raw eggs applies here.
2 eggs, separated
2 tablespoons maple syrup
2 tablespoons rum
1/8 teaspoon ground nutmeg, optional
1/2 cup cashew milk (or any type of milk)
2 tablespoons sugar (I use maple sugar, but you can use regular or brown sugar), divided
1/4 cup coconut cream
Additional ground nutmeg for garnish
In a medium bowl (use a large bowl if you are multiplying the recipe), beat the egg yolks with the maple syrup, rum, and nutmeg, if using until light;
beat in the cashew milk.
In a second bowl, beat the egg whites with 1 tablespoon of the sugar until stiff peaks form. Gently stir into egg mixture.
In the bowl from the egg whites, beat the coconut cream with the remaining tablespoon of sugar until the consistency of soft whipped cream.
Fold the whipped coconut cream into the cashew milk mixture.
Pour into serving bowl or individual glasses/cups and top with a sprinkle of nutmeg if desired.
Makes: 2 1/2 cups