The season is upon us for winter treats. One of my favorites that seems to appear around Thanksgiving time is eggnog. How to make a creamy, rich nog without dairy? Coconut milk!
I also used raw egg yolks from a local pastured egg source. Thanks to their fabulously cheery yellow yolks, my eggnog looked like the real deal. If you are unsure of your egg source and prefer a cooked eggnog experience, you can cook this slowly in a double broiler, stirring until the nog thickens enough to coat a spoon. Also because coconut milk tends to solidify under about 70°F, I gave my eggs and coconut milk carton a warm water bath for about 20 minutes or so before blending. This recipe is adapted from GNOWFGLINS. You can double this recipe if using a 15oz. can of coconut milk.
COCONUT MILK EGGNOG
- 2 egg yolks from pastured eggs (well washed and warmed to room temperature)
- 1 cup of coconut milk (warmed to room temperature)
- 1 tbsp honey
- 1 tsp vanilla extract
- a sprinkle of freshly grated nutmeg
Blend the coconut milk, egg yolks, honey, and vanilla extract until well mixed. Drink immediately or after chilling for several hours. Grate nutmeg over your glass of nog and enjoy.
With a few egg whites left over from making eggnog, I also decided to make some almond macarons, an excellent gluten-free, grain-free cookie alternative. This recipe is a lower sugar based on a version by dessert master David Liebowitz.
BASIC ALMOND MACARONS
- 2 egg whites
- 1/2 cup finely ground almonds
- 1/2 cup powdered sugar
- 1 tsp almond extract
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silpat. Grind the almonds or almond meal in a coffee grinder or spice grinder since finely ground almonds make for the best consistency cookie. Sift together the ground almonds and powdered sugar. In a separate bowl whip the egg whites until soft peaks form. Add the almond extract into the egg whites and then beat until stiff peaks appear. Fold the almond and sugar mixture into the egg whites until just mixed. Load the batter into a pastry bag or ziplock bag with a 1/4 inch of the corner cut off. Pipe into 1 inch disks on the cookie sheets, about 1 inch apart. Tap sheet a few times to settle air bubbles. Bake for 15-18 minutes. Let cool and then remove from the baking sheet.