Sunday, November 21, 2010

GFCFSFEF egg nog!

It's been awhile since I've gotten a post up. It's pretty busy here (I declare Oct.-Feb cupcake season since it seems to be). This is a work in progress but I thought I'd post my version of eggnog that I make for the boys. While I was making this I hit my not so funny funny bone on the bottle of  'nog and spilled some of the "milk" all over the floor. The dog was quite happy about this since she loves coconut and hemp milk, but since I was trying to measure this may require some adjustments. I will update when I make another batch if I find this needs more tweaking. This is a small batch, which goes really fast. You can double or triple if you wish as it will last awhile (if you don't drink it all up!) Without further ado, I give you egg-less, cook free eggnog!

3/4 cups (or 6 ounces) Vanilla Hemp Milk (I like Pacific brand)
16 ounces Vanilla Coconut Milk (So Delicious from the carton)
3/4 cup Vanilla coconut creamer (So Delicious)
3/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. vanilla
1 tsp. agave nectar
buttered rum flavoring- I used 4 drops. Normally we don't use artificial flavors here. This is an extremely small amount of very concentrated flavoring. You could use rum extract or real rum (since this was for the boys I did not do that. You could cook the mixture to cook out any alcohol if you wish).

Pour all ingredients into a wide mouthed bottle or jar. Close lid tightly and shake until well mixed. Taste test and adjust ingredients if desired. Super easy. The longer the mixture sits, the stronger the flavors will get.If you don't care for coconut milk you could use another milk of your choice, but you want it thick and creamy so just rice milk may not give you your desired results. Canned coconut milk could be used in place of the creamer.

This is best served cold, but you could probably use it in home made versions of egg nog lattes or for cooking where egg nog is called for.