Elisa-Safe Vegan Eggnog

The challenge here was to come up with a concoction that can take the place of eggnog. It cannot contain eggs. dairy, cinnamon, ginger, gluten, almond milk or cashew milk. The recipe makes 1 cup of vegan eggnog. You can free-style this recipe to suit your personal tastes. See Elisa-Safe food allergy list here.

This is a Gluten Free Vegan recipe.

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Elisa-Safe Vegan Eggnog

Course

Drink

Cuisine

Thanksgiving

Prep Time

15 minutes

Servings

cup

Ingredients

• 1 cup Coconut Milk I use Silk coconut milk. If you want a richer eggnog, you can use cans of coconut milk.
• 2-3 T Tapioca Flour
• 3 tsp Brown Sugar If you like a lighter colored eggnog, use white sugar
• 1 tsp Maple Syrup
• 1/4 tsp Vanilla Extract
• 1/4 tsp Nutmeg
• 1/8 tsp Allspice

Course Drink Cuisine Thanksgiving Prep Time 15 minutes Servings cup Ingredients 1 cup Coconut Milk I use Silk coconut milk. If you want a richer eggnog, you can use cans of coconut milk. 2-3 T Tapioca Flour 3 tsp Brown Sugar If you like a lighter colored eggnog, use white sugar 1 tsp Maple Syrup 1/4 tsp Vanilla Extract 1/4 tsp Nutmeg 1/8 tsp Allspice

Instructions

1. Whisk all ingredients together in a saucepan or in a microwave safe bowl (I used a 2 cup pyrex measuring cup). Initially, use 2 T tapioca flour. If you want a thicker consistency, add the rest of the tapioca flour when you put the eggnog in the blender.
2. When the eggnog has been whisked smoothing & there are no little lumps of tapioca flour, heat the eggnog. There are 2 heating options:
3. Heating Option 1) Heat in a saucepan, over medium heat, stirring constantly. Bring almost to a boil & remove from heat. Keep stirring (or whisking) until the mixture cools down from hot to warm.
4. Heating Option 2) With the eggnog in a microwave safe container, heat on high in the microwave for 1.5 - 2 minutes. Don't take your eyes off the eggnog as it might foam up & over the container if it's in too long. (That mess would seriously suck) Remove the eggnog and stir (or whisk) until the mixture cools down from hot to warm.
5. Once the eggnog has cooled, pour in blender and blend on high for about 30 seconds.
6. At this point, taste test the eggnog. If you want to thicken it, add the remaining 1 T tapioca flour & blend again for 30 seconds.
7. Poor the eggnog into a airtight container & refrigerate.
8. If you want a foamier eggnog, blend again right before serving. Poor into a glass or mug & sprinkle nutmeg on top.

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