I love egg nog but due to recent health issues my body does not. In order to deal with the problem that dairy (especially cream) causes but still have that egg nog flavor, I scoured the internet for a viable dairy-free option. I found a number of vegan recipes using soy milk and tofu but soy disagrees with me as well. I cobbled together some of the best aspects of the recipes I found interesting and came up with the following. I am making ice cream out of the batch now cooling in my refrigerator but it is very drinkable.
Dairy Free Hazelnut Egg Nog
2/3 cups baker’s sugar (the small granules dissolve more quickly).
2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
4 eggs, separated
3 cups unsweetened Hazelnut Milk (can substitute Almond)
1/2 cup rum (I use Captain Morgan)
In medium bowl, combine sugar, nutmeg, cardamom and egg yolks. Whip with electric mixer until color of eggs is a light yellow. In medium saucepan, heat Hazelnut Milk until just before the boiling point. Temper the liquid into the egg mixture (slowly mix the liquid into the eggs, a scant half cup or less at a time so the eggs won’t cook as you add the hot liquid). Once all the liquid is blended, return the mixture to the saucepan and heat up to 160* (less and eggs aren’t pasteurized, more and you have scrambled eggs). Return the mixture to the bowl and add rum. Chill in the refrigerator until cold. Beat the egg whites and vanilla in another mixing bowl until soft peaks form. Once liquid is chilled, beat egg whites into it and serve. Makes about 5 cups.