Eggnog and Eggless Nog Recipes

EGGNOG (non-vegan)

2c. Whole Milk
1c. Cream or Half and Half
3/4 c. Sugar
4 egg yolks
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg


Heat milk over low heat, whisking constantly. Do not let boil or scald. With an electric mixer, beat egg yolks until they are light and creamy. Add sugar and blend for about 30 sec.
Slowly add about 1/2 c. of the heated milk to the egg/sugar mixture until it is tempered, blend. Add the rest of the warmed milk and mix completely. Next, add the cream, vanilla, cinnamon and nutmeg. Blend.

Most recipes say to serve cold but I thoroughly enjoyed it warmed on a brisk, snowy cold day. After pouring it into cups, grate more nutmeg on top. Add 1 Tb. of rum and/ or bourbon if you need more warming ;-)


VEGAN EGGNOG

3c. Soy milk
1 package soft tofu (silken)
1/2c. sugar
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg

Put all ingredients into a blender and blend until tofu is incorporated. Refrigerate for 1-2 days before enjoying. I also enjoyed this one served warm. You can also add 1 Tb. of rum and/or bourbon to each adult cup = adult beverage.


OR here's another vegan one that looks good:

• 2 10-oz packages silken regular or low-fat tofu
• 16 oz. vanilla soymilk
• 2 tablespoons vanilla extract
• 1/4 cup sugar
• 2 tablespoon brown sugar
• 1/4 tablespoon ground tumeric
• 1/2 to 1 cup rum or brandy (for a non-alcoholic version you can use fruit juice)
• nutmeg to taste