As of: March 26, 2024, 8:00 a.m
By: Laura Hindelang
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Eggnog is a must at Easter.
The creamy classic can easily be prepared vegan.
Only a few ingredients are needed.
When you think of eggnog, you often associate the creamy drink with memories of grandma.
For example, with the juicy eggnog cake or the rather heavy, but no less tasty eggnog cake.
But the classic is also popular on the table as a topping for pancakes, as a sauce over an ice cream sundae or on its own - especially at Easter.
Eggnog tastes even better when you make it yourself.
And you can do it without eggs.
The plant-based alternative to traditional eggnog comes with a slight hint of vanilla and is at least as creamy and delicious as the original.
Recipe for eggnog without eggs
Eggnog as we know it today was first produced in the Netherlands.
According to
Rewe,
the original version comes from Brazil - and was actually vegan at the time.
“Abacate”, as the drink was called back then, was made in the South American country based on avocados.
Dutch colonialists in the 17th century added cane sugar and rum to the specialty to make it a spirit.
Sailors eventually brought the recipe with them to Europe as “Advocaat”.
The vegetable eggnog is based on vanilla pudding.
© imagebroker/Imago
But because there were no avocados there, the distiller Eugen Verpoorten replaced the tropical fruit with egg yolk.
The company of the same name still produces eggnog today according to the original recipe and sells it under the name “Advocaat”.
Ingredients for the vegetable eggnog
So the main ingredients of the creamy drink these days are sugar, alcohol and eggs.
To replace the animal ingredient in the recipe, you need vanilla pudding for the consistency, sulfur salt for the taste and turmeric for the typical yellow color.
All the ingredients needed for around eight servings are:
2 packets of vanilla pudding powder
2 vanilla beans
150g sugar
1 liter nut milk or soy milk
200 ml clear alcohol such as rum or vodka
200 ml vegetable cooking cream
1 tsp sulfur salt (Kala Namak)
1 pinch of turmeric
The cooking blog
Zucker & Jagdwurst
recommends using soy milk or a type of nut milk such as almond milk, as the pudding often doesn't set with oat or rice milk.
This is due, among other things, to the enzymes in the milk.
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Preparation: This is how you can make vegan eggnog in three steps
Prepare your own vanilla pudding powder or mix it according to the package instructions.
To do this, mix the vanilla pudding powder with about three tablespoons of sugar and a little milk to form a smooth mixture.
Bring the remaining plant-based milk to the boil and add the mixed pudding powder and simmer for about a minute, stirring constantly.
Let cool down.
Halve the vanilla pod lengthwise and scrape out the vanilla pulp.
Gradually add the vanilla and all remaining ingredients to the pudding and stir in.
Chill for at least an hour before serving.
For an alcohol-free version of the classic, you can simply replace the alcohol with the same amount of plant milk or cream.
However, if you want to intensify the vanilla taste, you can use Spanish vanilla liqueur 43 instead of rum or vodka.
The vegan eggnog is not only suitable as a drink, but also as a basis for many other desserts.
For Easter, for example, you can prepare fluffy eggnog pancakes or a light eggnog mousse.
Classic eggnog lasts between six months and a year.
The high alcohol content is responsible for this.
Since you don't use any animal products for the vegan version, this effect increases as long as you work hygienically, explains
Edeka
.
The best way to sterilize the bottle in which you want to store the drink is to fill the container completely with boiling water and let it stand.
After a minute, empty the water and let the bottle air dry.
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