Vegg Nogg Recipe
A super simple vegan eggnog recipe that’s now my standard holiday drink.
Since eggnog is not really available in Tokyo, at least not for any reasonable price, I’ve been making my own.
The fact that this recipe can be made in a completely vegan way is actually just kind of incidental. The main reason this beat other recipes is that it’s super simple to make, but still tastes like the eggnog I remember drinking as a kid.
I’m calling it Vegg Nogg, because it’s vegan, and, just for kicks, the extra G’s make it seem like a brand name.
5 cups of a non-dairy milk of your choice
½ cup vanilla pudding mix (almost any brand will do, see below for notes)
½ cup sugar
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
(… and whatever other spices you like. Maybe cloves? One recipe I saw suggested ginger, which seems weird to me, but you do you.)
A super tiny pinch of salt
Makes roughly six cups worth of Vegg Nogg.
The recipe is pretty flexible and forgiving, so all the above ingredients can be adjusted up or down as you like. Except the salt. Never more than a pinch of salt.
How to make it
Couldn’t be easier. Put two cups of milk into a blender and begin blending at lowest speed. Add all dry ingredients while the milk is in motion. You could just dump everything in at all at once, but starting the blender first just ensures the dry ingredients don’t clump up or stick to the sides.
You can stop blending about as soon as you’ve finished adding everything, it all mixes together pretty much instantly.
Pour the mixture into a container with the remaining milk, hand stir or shake it a bit, then put it in a fridge to chill. That all took, what, five minutes?
Unfortunately, the spices conspire to make the mixture come out a very light brown color, something like a very pale latte. It’s not unappealing, but, it’s nothing like the synthetic light yellow that…