Allergy Free Eggnog

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Every year I get asked to come up with a recipe for eggnog without eggs, dairy, refined sugar, you name it. And every year I get too wrapped up in holiday cookie baking. But luckily this year, I’m strarting early with beverages.

The tricky part about concocting an allergy-friendly vegan eggnog is that you must avoid the eggs. Most recipes rely on tofu instead, but that wasn’t an option because I wanted to be sure this recipe was safe for those with soy allergies, too. The other substitute for eggs? Nuts. But given my allergy-friendly cooking mandate, those are out, too.

I did see a pretty nifty recipe from Living Without, but it called for young fresh coconut, which is hard to find and potentially allergenic—and it also called for almonds. I decided the time had come to whip up a nog that avoided the top eight allergens and could be toasted by all this holiday season, food-allergic or not.

I soon discovered the key to creating a thick, creamy custard base (without eggs or heavy cream) is tapioca starch. (If you don’t eat tapioca, you can easily substitute cornstarch, potato starch, or arrowroot starch.)

The other trick is simplicity. There is no need to over-spice to compensate for the missing richness of eggs and cream. Less is more with eggnog. My kids and I had a grand old time standing around the kitchen drinking the entire jar of this recipe (I put rum in mine, and left theirs without!).

For cookies that go well with this eggnog recipe, check out my Gluten-Free Hemp Seed Wedding CookiesGluten-Free Allergy-Friendly Old-Fashioned Gingersnaps, or Gluten-Free Allergy-Friendly Double Chocolate Thumbprint Cookies.

 

Allergy-Friendly, Vegan, Gluten-Free, Refined Sugar-Free “Eggnog”

Serves 4

A delicious “creamy,” rich eggnog that’s much lower in fat and cholesterol than the traditional beverage—and allergy-friendly to boot! It’s also free of refined sugar. This recipe may be made with or without rum.

3 cups rice milk (or other vegan milk of choice)

2 Tbsp. tapioca starch

1 ½ tsp. pure vanilla extract

¼ cup maple syrup

1/8 teaspoon ground nutmeg (preferably freshly grated), plus more for garnish

¼ cup dark rum (optional)

Rice Whip topping (optional)

1.   Combine ½ cup of the rice milk with the tapioca starch. Whisk well until frothy. Add vanilla extract. Whisk well to combine.

2.   Combine 1 ½ cups of the rice milk with the maple syrup in a heavy pot. Whisk. Add nutmeg and whisk well to combine. Bring to a simmer over medium-high heat, stirring often with a wooden spoon. Add tapioca starch mixture to pot. Heat, whisking continuously, until it reaches a simmer. Once it’s slightly thickened, add the remaining cup of rice milk. Bring to a simmer, reduce heat to low, and cook, stirring continuously, until rich and creamy, about 4 minutes.

3.   Pour into a pitcher or large mason jar. Chill for at least four hours and up to 2 days. When ready to serve, stir or shake eggnog, mix in rum, pour into glasses, top with Rice Whip, and garnish with ground nutmeg.

Allergy-Friendly, Vegan, Gluten-Free, Refined Sugar-Free “Eggnog”
© 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

11 Responses

  1. Tammy says:

    This is the easiest eggnog recipe I have seen! Thank you from the bottom of my egg-free heart!

  2. Kimberly says:

    You must be heaven sent… I had completely given up any chance of ever trying egg nog again. going to try making this tonight so we can have some over the weekend. thanks

  3. Yummy!!! I cannot wait to try out your recipe! Egg Nog has always been a holiday tradition at our home but now with allergies to egg, we’ve been buying Rice Nog. I can’t wait to try your homemade version, it sounds delicious!

  4. Gypsy Mama says:

    This looks delicious!!! I was looking for a vegan option and this will definitely hit the spot! My lil’ girls will be ecstatic!!!

    I have a question for you…do you always make your brown rice flour mix or do you just buy it from Authentic Foods?? I have been mixing ours and in all honesty I get tired of having so many containers of different flours and starches…but the AF blend is so darn expensive, any encouragement would be greatly appreciated!

    Thank you so much for all you do, I really am super appreciative and yes, our family loves loves loves your cookbook!!!

  5. Tami says:

    WOW! This sounds delightful. I have been egg allergic since age 15, next week I turn 47. I forgot what egg-nog taste like, so this will be a special treat no matter what!! Thank you!

  6. Carradee says:

    Amusingly, I’m allergic to rice and fine with dairy (but not with eggs, which is why I’m hunting for egg-free eggnogs). You’ve given me an idea for an angle to try with it. :) Thanks!

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