Recipe Courtesy of: Hannah Kaminsky
- 3/4 Cup Cold Water
1/2 Cup Granulated Sugar
2 Tablespoons VeganEgg
1/8 Teaspoon Kala Namak
3 1/2 Cups Non-Dairy Milk
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
1/2 Cup Bourbon, or Additional Non-Dairy Milk for an Alcohol-Free Option
To Serve (Optional):
Whipped Coconut Cream
- Place the water and sugar in your blender first and start the machine up on low speed. While the motor runs, slowly sprinkle the powdered VeganEgg into the center of the liquid vortex. It’s essential that you do this in a blender and not by hand with a whisk, as it will clump and become a nasty, chunky, unsalvageable mess. That’s no way to get into the holiday spirit!
- Continue processing while adding the kala namak, non-dairy milk, and nutmeg. Once smooth, transfer the mixture to a medium saucepan set over moderate heat on your stove. Bring to a boil, whisking periodically, and immediately turn off the heat. Let cool before placing in the fridge. It may look somewhat thin while still warm, but have faith; it will continue to thicken as it cools. Allow at least 2 – 3 hours for it to chill thoroughly.
- Pour the nog back into the blender and add the vanilla and bourbon, or more non-dairy milk if you’d like to keep it non-alcoholic. Blend once more until creamy and ladle into glasses. To serve, top with whipped coconut cream and one last sprinkle of nutmeg. Cheers!