Dairy free eggnog {chilled version}2

Posted on December 5, 2013 by ChristieDrinks, Gluten Free, Vegetarian

eggnog-portrait

The best thing I have to say about this drink is… it got my daughter to eat eggs again! Without even knowing it {insert evil laugh here}.

Getting her to eat any animal-based protein has been a challenge. She’ll either try it once or eat it for a short time before never touching it again (despite repeat offerings). It’s frustrating, to say the least. Hence why I have resorted to cookies filled with chickpeas. More on that another day.

One thing she does love though, is a good milkshake. Especially one with a frothy top, babycino style. So when she saw me whizzing up this concoction she eyed it off until I let her try some. Which I very happily did and then sat there grinning from ear to ear like a stupid cheshire cat knowing that she had just eaten an egg. Raw, mind you, but still!

eggnog-landscape

Eggnog is often served warm, but I remember seeing an episode of the American TV show Happy Endings that features one of the characters becoming obsessed with chugging back whole milk cartons of eggnog that appear to come from the fridge – so I am assuming it is chilled!

I really like Vitasoy Soy Milky when it is chilled, I think it makes the flavour crisper, if that even makes sense! But feel free to use any kind of milk you prefer. It tastes absolutely fantastic when whisked up with a bit of sugar, vanilla and spices, oh and a couple of eggs, until really frothy.

The secret to super creaminess is that you whip the egg whites to stiff peaks and stir them in. It’s really delicious, with the only downfall being that you can’t keep it very long due to the raw egg content. But don’t worry, chances are you’ll chug it all down in one go anyway.

Have you ever made a smoothie or drink with raw eggs? Or does the thought wig you out a bit?

Christie x

Dairy free eggnog {chilled version}

serves 4

2 large eggs, separated
2 tablespoons brown sugar
1 teaspoon vanilla bean paste or pure extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
750ml (3 cups) Vitasoy Soy Milky Regular, chilled
250ml (1 cup) Vitasoy Oatmilk Brown Sugar & Cinnamon, chilled

1. Place the egg yolks, sugar, vanilla and spices into a large mixing bowl and whisk until combined and thick. Set aside.

2. Whisk egg whites with a pinch of salt in a separate bowl until stiff peaks form.

3. Pour the soymilk and oatmilk into the first bowl with the egg yolks and whisk briskly. Then fold in the egg whites. Drink immediately, or refrigerate until ready to drink. Keeps for 2-3 days in a lidded bottle, just shake before drinking.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Looking for more drink recipes? Check these out:

 

  • Nic@diningwithastud

    I always tried to stay away from eggnog due to the high fat content, but this is ideal :D

    • I didn’t even think of that Nic! Not to mention the cheeky nip of booze people usually throw in :)

Design + Copy © Fig & Cherry 2011