Last year, when New Year’s Eve came around, Ligeia was bed-ridden with dengue fever. The year before that, we were still vegetarian, so the necessity of a vegan egg nog recipe was non-existent. But this year, ringing in 2014, we were craving the rich, creamy deliciousness of the festive drink.
Dispel your preconceptions that egg nog requires eggs. This recipe completely shocks us at how similar in taste it is to the traditional holiday libation. If you can find them, be sure to use Medjoul dates, as their sweetness and flavor are unmatched. After blending smooth, if the mixture is too thick, add a bit more liquid (coconut milk, non-dairy milk or even water is ok).
Garnish with a sprinkle of cinnamon and perhaps even a cinnamon stick. You can also consider adding a splash of rum to help ease the stresses of the holiday season.
- 1 cup raw pecans
- 1 cup dates, pitted
- 1½ cup coconut milk
- 2 cups non-dairy milk (soy, almond, rice, etc)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- Put all ingredients in a blender and blend until smooth.
- Pour into glasses and sprinkle with ground cinnamon.