So apparently there are some people in this world who don’t like eggnog. How this is possible, I’m not exactly sure. It’s milk, cream, sugar, eggs, and spices all mixed together– what’s not to like about that?
As you can probably tell, I love eggnog. Love love love it. It’s definitely one of the highlights of my holiday season.
But did you see that ingredient list earlier? Yikes– not exactly the best combination of ingredients to be putting in your body, especially at a time of year in which there are so many other delicious (read: unhealthy) goodies to be eaten as well. So what’s a girl to do?
The first thing to do is get over any lingering nerves about tofu, and go out and get a box of the shelf-stable kind. This will replace the cream and eggs in the original recipe and make our eggnog thick and creamy (don’t worry, you can’t taste it at all). Next comes almond milk, spices (particularly nutmeg), and a hint of sugar. Blend it all together in a food processor or blender, and there you go… eggnog without all of the fat, calories, and cholesterol you may find in a typical recipe.
As much as I love traditional eggnog, the raw eggs it usually features make me nervous, and to make it safe by cooking the eggs, there has to be stove-top action, double boilers, and thermometers. Not too fun. But this version has neither raw eggs, nor any effort required other than pressing the “On” button of a blender. That’s a recipe I’ll take any day.
Happy holiday baking to you all, and good luck with the gift shopping (for the first time in my life, I’m actually pretty on top of it)
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Healthy Vegan Eggnog
adapted slightly from this recipe
2 cups almond milk (other types of milk will work as well)
1 cup silken firm tofu (the shelf-stable kind, such as Mori-Nu. Do not use refrigerated tofu here)
1/4 teaspoon salt
2 1/2 tablespoons cane sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon cloves
Combine all ingredients in a food processor or blender until smooth. You can drink immediately, but if you let it chill in the refrigerator for a few hours, it gets even thicker.