Quick. Set the timer folks, I have ten minutes to share this recipe with you which pretty much sums up life these days. Whatever fits into these time sprints is what happens between the hours of morning coffee and bedtime tea. Stained lists, a roughly written paragraph or two, ten or so photos, two botched pans of vegan marshmallows (hopefully I’ll get the recipe right soon).
That said, we need to talk 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 hours ahead: almond coconut cream egg nog.
In this classic version, whip coconut cream, almond milk, agave nectar, vanilla, and salt in a blender until thick and frothy. Served cold, it reminds me of a melty milkshake topped with nutmeg and cinnamon shavings. A glass of white winter. Sometimes nothing but a chilled drink fits the day.
Classic Vegan Nog
makes 4 servings
1 cup coconut cream (I use Trader Joe’s Extra Thick & Rich Coconut Cream or make 1 cup whipped coconut cream)
2 cups almond milk
1/4 cup agave nectar
2 teaspoons pure vanilla extract
pinch sea salt
whole nutmeg and cinnamon stick (for serving)
Blend coconut cream, almond milk, agave nectar, vanilla, and salt in a blender until frothy. Pour the nog into four glasses. Grate cinnamon and nutmeg on top. Serve cold.