It’s September right? Happy Labor Day! Can you believe that? I hope you’re finding time to take it easy this Labor day, not all work and no play. It’s just crazy how fast August flew by let alone the whole summer. Well since it’s September and there is just a touch of cooler weather in the air and you’re already starting to think of soups on the stove like Tunisian Garlic Chickpea soup, it also makes it fair game to break out the dairy-free eggnog and pumpkin recipes like Pumpkin Chocolate Chip Muffins.
Hey I don’t see any eggnog police on patrol so whose to say you can’t start drinking dairy-free eggnog in September. Besides this recipe is a great healthier version of often times a corn syrup loaded dairy filled Autumn treat. This recipe also has three complete eggs in it, not like the less than 2 percent that I read on the eggnog carton in the grocery store.
Because I have so many eggs from the chickens, I have been drumming up new ideas of what I can do with the eggs. Add to that, this week I had some mouth issues which made it hard to chew and so hey, another good reason to test batch after batch of dairy free eggnog. Also as misfortune would have it the house went up for sale and the range broke, talk about bad timing. Let’s just say it was a little crazy when I turned the burner off and instead it heated up the pot of pickles to a roaring boil. Sad, as I had just gone to the trouble of cleaning the oven too. All that hard work and now the range is on its way out the door. Wishing I could use this excuse for picking me out a nice new range, but going to need to save that for our new homestead we are moving too shortly. So with a broken range this recipe is 100% made in the Vitamix.
Now I get nothing from Vitamix for promoting it but its a tool in my kitchen I couldn’t live without. One of the awesome things about it is that it has a vented lid and heats up all kinds of stuff, soups, drinks, etc. Unfortunately this recipe won’t work in a regular blender, as it won’t heat up the eggs, if you try making it on the stove let me know how it turns out. The Vitamix heated the eggnog up to over 165 degrees in about 4 minutes, past the danger zone for eggs. Although the range was broken I really was looking to develop a recipe for dairy-free eggnog that was quick, didn’t need to be warmed on the range and slowly add the yolks in etc. It also needed to use both the egg yolk and egg whites, I mean who really has time to deal with egg whites and separating them and then using them in another recipe.
So let’s talk about eggnog, dairy-free eggnog that only has natural organic refined free sweetness and made with some organic farm fresh eggs. I’m thinking that this means this beverage is not limited to just the holidays. Just think of all the healthy goodness whipped up in the Vitamix, when making this dairy-free eggnog. I started with making my own coconut milk base, along the same line as my Carrageenan free coconut milk.
I sweetened it with organic medjool dates, now while medjool dates do have a lot of natural sugar, they also have plenty of soluble fiber, potassium and copper, and a whole lot better for you than the white refined sugar. Added some awesome feeling like fall spices, allspice, nutmeg, cinnamon and turmeric and you can taste it already. So what are you waiting for get your eggnog on!
Yield: 2-4 servings
Serving Size: 1-2 cups
Vitamix is required to make this recipe.