Homemade Dairy Free Eggnog Recipes

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DAIRY-FREE EGGNOG

This is a traditional eggnog with substitutes for the milk and cream. It's still rich, because it contains eggs and coconut milk. Use pasteurized eggs, if you can find them.

Provided by cookinfunmommy

Categories     Beverages

Time 20m

Yield 6-7 cups, 6-7 serving(s)

Number Of Ingredients 8



Dairy-Free Eggnog image

Steps:

  • Beat egg yolks until they are lemon-colored. Gradually add the 1/3 cup sugar and continue to beat until completely disolved.
  • In a medium saucepan, combine the hemp milk, coconut milk and nutmeg. Heat to boiling, stirring occasionally.
  • Gradually temper the hot mixture into the egg mixture. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F.
  • Remove from heat and add rum or extract. Place in the refrigerator to chill.
  • When mixture has chilled, beat the egg whites to soft peaks. Gradually beat in the 1 Tablespoon of sugar and beat until stiff peaks form. Whisk the beaten egg whites into the chilled mixture.

4 egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
2 cups soya milk (I prefer hemp milk)
1 cup organic coconut milk (use full fat)
1 ounce rum or 1 teaspoon rum extract
1 teaspoon freshly grated nutmeg
4 egg whites or 3/4 cup pasteurized liquid egg-whites

SOY DREAM NOG (DAIRY-FREE EGGNOG)

This is a great substitute for traditional, dairy-filled eggnog! I modified it from a recipe on the Soy Dream website. The original recipe called for 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of your choice. That would be great for special occassions, but I wanted a non-alcoholic version to drink on a regular basis, and this worked out great. It's frothy and delicious. If you like your eggnog even creamier, feel free to add a couple more ounces of tofu.

Provided by Kree6528

Categories     Beverages

Time 5m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 8



Soy Dream Nog (Dairy-Free Eggnog) image

Steps:

  • Combine all ingredients in a blender until smooth and frothy.
  • Refrigerate before serving.

1 quart soymilk (plain or vanilla) or 1 quart rice milk (plain or vanilla)
6 ounces extra-firm silken tofu (I use Mori Nu)
6 tablespoons maple syrup
1 teaspoon rum extract
2 teaspoons vanilla (I only use 1 tsp with vanilla rice milk)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

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