(No) Eggnog (AIP, Paleo, egg free, lactose free, low FODMAP, )
With the official month of indulgence being well and truly underway, I have been on the prowl for festive treats. Unfortunately for myself and many others these days, dairy is strictly off the menu. But as one never to shy away from a culinary challenge, I have been working on ways to recreate some of my milky based favourites.
Enter my (no) Eggnog. Yes, in itself eggnog is a pretty bizarre concept. Often made using raw eggs and thick cream, this is a beverage for those whose digestion is made of stronger stuff than mine. Almost like a cross between a milkshake and a drinkable custard, eggnog is rich in Christmas spices and so creamy you are left feeling like you've just drunk your dessert.
This alternative is so rich and creamy and puts eggnog firmly back on the festive table for anyone following an AIP or low FODMAP diet.
1/2 cup of sifted tiger nut powder
2 tablespoons of coconut oil
3/4 cup of tiger nut milk plus a separate 1.5 cups
1/4 teaspoon of vanilla powder (see below for an AIP compliant version)
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground mace
Pinch of Himalayan sea salt
1 tablespoon of maple syrup
1/4 teaspoons of great lakes gelatin (see link below)
You will need:
A food processor with blender attachment
A fine sieve
To make your tiger nut 'cream', add the sieved tiger nut powder and coconut oil to the food processor and blend on a high speed to form a very smooth nut butter. Transfer this nut butter to your blender and add the 3/4 cup of milk a little at a time. Blend until a rich cream forms and reserve to one side.
To a medium saucepan add the remaining milk, vanilla powder, cinnamon, mace, salt and maple syrup. Whisk the ingredients together over a low heat before adding in the cream. Continue to whisk until all ingredients are combined and the liquid is beginning to simmer. You will know it is ready when the mixture begins to thicken slightly. Do not allow this to boil!
Remove from the heat and pass through a fine sieve into a large glass or serving jug. Sieving the mixture just ensures it is silky smooth.
At this point add the gelatin and whisk immediately into the mixture - this thickens it further.
Leave to cool or briefly refrigerate and serve with a pinch of mace or cinnamon.
The perfect treat to enjoy whilst wrapping the presents!
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.