Gingery Rum Soy Nog

Four days after Thanksgiving scooted out the door, we dressed in woolen layers and drove up to Pieropan’s tree farm for our annual December ritual. Set in Ashfield, the farm is about thirty minutes from our place.


Except for the family who runs the farm, the place was empty when we arrived. We parked on the side of the road near the path. I honestly can’t tell you who was more excited to trek uphill through the balsams with walking sticks and a camera, Luke or I.

We stopped by the tree at the entrance. There’s a sheet of instructions stapled to its bark along with a set of hacksaws nailed to the side. Here’s how it works. You pick up a hacksaw and a slender measuring branch wrapped with red tape so you know about how much stump needs to be left behind (four feet or so).


The thrill is in wading through the maze of trees, drunk off the balsam spiked air and fending off thorny branches wont to hit uncovered cold skin. It’s also in finding that magic combination of nostalgia and meaning symbolized by the ideal tree, equal parts Norman Rockwell and Charlie Brown.

An hour later, we found our tree. David and I took turns hacking into the trunk. The tree fell in a soft heap then we hauled it down to the car. Tied to the roof of the car, the tree made it home and then into the house where we lavished it with water and felted ornaments as we toasted to soy nog.


Luke, of course, had an alcohol-free vanilla version while David and I emptied our gingery rum flavored ones.

My camera battery died at the farm so this story will have to do.


Happy merry everything to you, Cheers!


To make a non-alcoholic vanilla soy nog version, leave out the rum and ginger. Increase the ground nutmeg to 1/2 teaspoon and add 1 tablespoon of vanilla extract or the seed pods scraped from 1/2 vanilla bean.

Gingery Rum Soy Nog
makes 4 servings

1 1/2 cups vanilla soy milk
1 1/2 cups vanilla vegan ice cream
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 to 2 tablespoons finely chopped candied ginger, to taste
3 to 4 tablespoons rum, to taste
1 tablespoon brown sugar

In a blender or food processor, combine all the ingredients and blend until smooth and thick.

Pour into 4 cups, powder with a little extra nutmeg, and serve. Or prep the soy nog ahead, refrigerate it until ready, then stir and serve.



  1. A delicious drink! Warming and comforting too.



  2. I love your story of going to find your tree – so much better than our trip to the garden shop down the road!

  3. The story is wonderful, and now I’m craving some nog! Happy Christmas!

  4. I’m not generally an eggnog fan but this sounds SO GOOD. Especially with the zing of ginger and rum.

  5. This sounds delicious! Thanks for inspiring my holidays! I do love a kick of rum this time of year :)

  6. Hi Nikki,
    You have a nice Christmas tradition..I´m sure Luke will not forget those wonderful moments :)
    I LOVE pine tree´s so fresh and earthy!
    I drank Luke´s Gingery Rum Soy Nog version because i don´t have rum at home ( i just have Porto wine, coffee and walnut liquor…my favorite alcoholic beverages :p)
    I kept the ginger and i love it :)
    You have to show us your tree hehe
    Have a nice weekend and happy merry everything to you too :D

  7. I am a big fan of little glasses like this that just fit in your hand. A lovely post and a perfect alternative nog. Happy Holidays!

  8. Looks like a really nice juicy drink!!!


  1. […] about egg nog or in this case eggless nog. Almost a year ago, I came up with this boozy recipe for gingery rum soy nog and nearly forgot until today when I found a note folded in a book that read like a fortune for the […]

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