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.
- 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. If you prefer a bitter, latte version, substitute the coconut water with strong-brewed roasted dandelion chicory root “coffee”.
- Coconut water, persimmon / pumpkin 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!
Pumpkin Eggfruit Eggnot Latte with Aquafaba Whip
Dairy-free vegan nog or latte that'll get you snoggin' - made with eggfruit (lucuma), coconut and whipped aquafaba.
- 480 g (2 cups) coconut water (for latte, substitute strong-brewed dandelion coffee - see Notes)
- 106 g (2/3 cups) young coconut meat
- 200 g (2 no) ripe persimmon flesh or steamed pumpkin puree
- 9 g (1 tbsp) lucuma powder
- 1/2 tsp freshly grated nutmeg or pumpkin pie spice (see Notes for DIY)
- Pinch Indian black salt
- 60 g (1/4 cup) aquafaba, reserved from cooking chickpeas
In a blender, place all the ingredients except the aquafaba and blend until smooth. Strain the mixture through a nut milk bag into a bowl. Refrigerate for 2 hours or up to 1 day.
Prepare the aquafaba whip just before serving. Place the aquafaba in a large bowl and beat with a stand mixer or Thermomix (butterfly attachment, speed 3.5) until stiff peaks form. It will take about 10 minutes.
Gently fold the whipped aquafaba into the nog until combined. Pour into serving glasses. Garnish with a dash of pumpkin pie spice or grated nutmeg.
To prepare strong-brewed dandelion coffee
Use 2 tsp roasted dandelion and/or chicory root per one cup water. Simmer for 5 minutes, let steep for 10 minutes, then strain. Proceed with recipe.
Pumpkin Pie Spice
Use 16-4-4-2-1 ratio of cinnamon, ginger, nutmeg, allspice, cloves
4 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp nutmeg powder
1 1/2 tsp allspice powder
3/4 tsp cloves powder