De- and Re-constructing the Nog
Traditionally, eggnog is made from milk, cream, sugar, eggs, bourbon or rum and spiced with nutmeg. In particular, the eggs are separated – beaten egg whites are folded into the creamed mixture which gives the nog an aerated, frothy texture. I never had real eggnog except for Silk’s soy-based nog, which I found on the verge of being sickly sweet. To create a better vegan nog, we just have to find substitutes for each ingredient.
- Hazelnut milk for milk. The compelling nutty, warm tones of hazelnuts add a je ne sais quoi that cannot be attained by almond milk.
- Raw coconut cream for whipping cream. Raw coconut cream can be made by blending coconut meat and coconut water in a 1:3 or 1:2 ratio, depending on how thick you like it. Using the meat is essential in this recipe as it provides the fatty unctuousness characteristic of a nog.
- Coconut water, perismmon and lucuma for sugar. These ingredients are naturally sweet, and I felt that the recipe did not require any additional sweetener. You may add extra dates to sweeten if you like.
- Whipped aquafaba for egg whites. Beaten chickpea water imparts the frothy lightness to the nog.
- Indian black salt for eggy taste due to its high sulfur content.
I prefer my nog to be alcohol-free, but you may add alcohol if you like.
Spotlight on Eggfruit, Lucuma
Lucuma (loo-ku-ma), lauded “Gold of the Incas,” is a fruit native to the highlands of Peru and Chile. With a rough green skin it looks like an avocado from the outside, but its interior is a creamy golden flesh that resembles a cooked egg yolk. For that is has earned its nickname eggfruit. The flavour of lucuma is a mellow maple-vanilla, like caramel mixed with sweet potato. Lucuma powder is now readily available online and in speciality stores. It can be used as a low-glycemic natural sweetener. Among its nutritional attributes, lucuma is high in iron, dietary fibre, beta carotene and vitamin B3 (niacin), which supports nervous system, gastrointestinal and circulatory function. Don’t you think the eggfruit is naturally meant for the plantbased version of eggnog? They even share the same prefix!
You can even turn this holiday drink into a protein shake by adding a complimentary flavored protein powder, such as vanilla or chai.
- 18 g (2 tbsp) raw hazelnuts
- 480 g (2 cups) coconut water
- 80 g (1/2 cup) coconut meat
- 9 g (1 tbsp) lucuma powder
- 1/2 tsp nutmeg powder, plus more for garnish
- Pinch Indian black salt
- 200 g (2 no) ripe persimmon flesh (optional)
- 40 g (1 scoop) vanilla or cinnamon protein powder (optional)
- 60 g (1/4 cup) aquafaba, reserved from cooking chickpeas
- Place all the ingredients except the aquafaba in a blender and blend until smooth. Strain through a nut milk bag into a bowl. Refrigerate for 2 hours or up to 1 day.
- Before serving, beat the aquafaba in a large bowl with a stand mixer or Thermomix (butterfly attachment, speed 3.5) until stiff peaks form. It will take about 10 minutes. Gently fold into the nog until combined. Pour into serving glasses. Garnish with a dash of pumpkin pie spice or nutmeg.
- When using the Thermomix butterfly whisk, maximum speed is 4.