DF Eggnog [RECIPE]

I have been on a hunt for good eggnog. This is like a life-long goal of mine, because I know good eggnog exists, I've had it and love it, but  it seems to be so hard to find. Many commercial eggnogs taste like bubble gum to me (something about the sweeteners, I believe), so even before dairy was out of my life this was an adventure. I was all ready to try SoDelicious after getting great reviews (including from personal friends), but I also ran into some bad reviews saying it basically tasted lke coconut milk with nutmeg...definitely not what I was looking for. So, I hop online and start searching for recipes, and many people in ti dairy free circle have almost identical recipes, so I decided if this many people had the same idea it must be good. So I give it a try, and it's ok but still not quite right. I found the recipes too thin, not eggy enough, and surprisingly over spiced. So back to Google I go, searching for real eggnog recipes, and even creme anglaise for comparison. Research in hand, I made my second attempt and I am in love. This is a custardy, rich, smooth drink and I want to share the recipe with you all.

Dairy-Free Eggnog
(also soy-free; include tree nuts & egg)

Ingredients:
8 eggs, separated
2 ¼ c unsweetened macadamia milk
14.5oz or 400ml can coconut cream
⅔ c sugar + 2 Tbsp
1 tsp vanilla
1 tsp nutmeg
½ tsp cinnamon
dash allspice

Instructions:
Bring macadamia milk, coconut cream, vanilla, and spices to a simmer.
While your milk mixture is heating up, whisk together eggs & sugar.
Slowly temper milk mixture into egg mixture, drizzling about 1 cup of the milk mixture into your eggs before you pour the entire egg mixture back into your pot, whisking to combine.
Continue whisking over a simmer for 4-5 minutes, keeping temp low.

For a frothy & silky drink (optional):
Chill eggnog to at least room temperature
Beat eggs whites with remaining 2 Tbsp sugar until stiff peaks form
Whisk egg whites into eggnog

You do want to be careful while combining your milk & egg mixtures. Eggnog is essentially a loose custard, so you can break it. Overheating your eggs, or not allowing them to temper properly, can cause a grainy consistency. This can be fixed with an immersion blender, but you are better of keeping things low and slow.

Likewise, if you don't wait long enough to mix in your egg whites, your drink will also get clumpy. This is less likely due to having broken the custard, and I even had some difficulty with cold eggnog. Again you can easily correct this with an immersion blender.

Whether you choose to use the egg whites or not (it still tastes wonderful without them), you may notice your eggnog separates over time in the refrigerator. Just give it a quick stir before serving.

Dairy-Free Protein Shakes/Smoothies

Before I thought of doing a dairy-free blog, I posted this smoothie recipe on my other blog. Those dairy-free protein powders are too expensive for me, so I whipped up my own substitute. Not quite as packed with protein, but still contains a large amount. I've got a buddy who is really into the protein powders, working out, etc and he's told me that the amount of protein you get in one of those shakes is more than your body can process anyway. The difference is only 7-5 g anyway, which I feel is negligible.

1/2 - 1 cup non-dairy milk*
2 Tbsp flax seed
1 Tbsp almond butter
1/2 banana

Nutrition Facts (base only):
228-278 calories
12-14 g fat
360-485 mg potassium
23-27 g carbohydrates
      6-7 g fiber
      10-12 g sugar
9-13 g protein  

I'm a big smoothie person; they are my go to breakfast. So, I normally just pack up 1-2 cups of fruit/veggies/greens along with the banana in a small container or bag and freeze them up ahead of time. Then just dump into a blender, add the non-dairy milk, almond butter, and flax seed, and blend away. No ice needed. They make very thick smoothies, almost like an ice cream shake. Also, for those of you who aren't a fan of bananas (that would be me), only using half adds protein and substance without an overpowering flavor.

*for these purposes, the amounts are based off soy milk (Soy Dream original enriched), although I often use vanilla almond milk (or whatever is on sale).