I started Vegan Tuesdays back in early September in an effort to become more proficient in vegan cuisine, to reduce my consumption of dairy and to try and feel a bit healthier. Three months into Vegan Tuesdays and I’ve never felt more inspired. Putting together my Vegan Tuesday posts and testing out different vegan recipes has definitely breathed new life into me (and into my kitchen). I’ve really enjoyed Vegan Tuesdays and am incorporating more and more vegan dishes into my weekly menu plans. I’m especially looking forward to trying some holiday-inspired vegan recipes this upcoming season.
First up? A deliciously, creamy cup of holiday eggnog – vegan style! :) This eggnog is good. Really good. I cannot tell you how much I enjoyed this holiday beverage over the weekend while cuddled up in a blanket reading a book. It has all of the delicious flavour of eggnog without the dairy and eggs. It’s rich without being overpowering. It’s subtly sweet with the perfect hint of spice. And it’s heart warming and comforting – everything a holiday drink should be. Promise me you’ll give this yummy drink a shot.
Wishing you all a wonderful week. And to all of my American friends, have a great Thanksgiving! Please feel free to send me leftovers. xo
- 2 and 1/4 cups of plain soy milk (or almond milk)
- 1 teaspoon of pure vanilla extract
- 1/2 to 1 teaspoon of rum extract (to taste)
- 1/8 teaspoon of ground nutmeg
- 1/8 cup of granulated sugar*
- 1/4 cup of bourbon or amber rum (optional)
- nutmeg for garnish
Note: Use soy milk that is either unsweetened or lightly sweetened (about 5 grams per cup or less). If you use sweetened soy milk, do not add any additional sugar as directed in the recipe.
Note 2: If you use the bourbon or amber rum, reduce the amount of rum extract to 1/4 teaspoon
1. In a small saucepan, heat the soy milk over medium heat until steaming and gentle bubbles form around the edge.
2. Stir in the vanilla extract, rum extract, sugar and ground nutmeg. Add bourbon or amber rum if using.
3. If you have a milk frother or a hand immersion blender with a frother attachment, froth the eggnog mixture. Pour eggnog steamer into mugs. The foam will settle at the top. Garnish with freshly ground nutmeg.
* if you are making this a vegan beverage, be sure to use vegan granulated white sugar *
Yield: 2 cups of holiday eggnog steamer
Source: loosely adapted from Canadian Living Magazine December 2012
OBSESSED WITH EGG NOG <3 I'm going to make this for the holidays!!
Minestrone Soup For the Soul
Really nice..good job on comfort…..
Stephanie F says
OooOOoooh I’m going to try this for sure! Such an lovely concoction of fall and holiday spices that I LOVE.
And I’ll be linking up a bit later today with my own Vegan Tuesday recipe ;)
I love when the vegan eggnog beverages arrive in stores – I just bought my first one a couple days ago and I’m almost through the carton already! I like that you actually created your own version though, and you managed to get lots of foam – that’s my favourite part, but I can never seem to create it at home! (I used to have a frother, but it died).
What a great recipe! And I’ll be happy to send you thanksgiving leftovers! :)
Natalie @ Once Upon a Cutting Board says
I’ve considered making my own eggnog before but couldn’t bring myself to do it after I looked at what goes in it! This version not only looks healthier but sounds much tastier too!
Sunday Morning Banana Pancakes says
Well hello beautiful, this looks delish! We have vegan nog in the fridge, I think I need to pour myslef a steamer!
Jenn Kendall says
such a great idea!! i need to try this, as i’ve become addicted to eggnog this season! and such gorgeous photos!
I’ve never been a big fan of eggnog, but that is some of the most gorgeous eggnog I’ve ever seen! I love the star anise for garnish! xo
I’m drinking this recipe as I type. It wasn’t yellow enough for me, so I added 1/8 teaspoonful turmeric which didn’t seem to hurt the taste at all.
Thanks for the inspiration.
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