Posts Tagged ‘eggnog’

Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.

Eggnog ice cream

3 cups almond milk (used Almond Breeze unsweetened original)

1 cup soy milk powder

1/2 cup vegetable oil

2/3 cup sugar

pinch of salt

6 large egg yolks

1 1/2 teaspoons freshly grated nutmeg

2 tablespoons dark rum

2 tablespoons brandy

1 tablespoon vanilla

In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Makes approximately 1 quart.


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Who doesn’t love scones? Just as I thought – nobody. Almost all scones are made with dairy products – butter, buttermilk, cream, milk – in varying measures. I always enjoy creating great little nondairy adaptations – here, here, and here. Oh, and here and here, too.These egg nog scones sounded so tempting – and at this time of year, it’s quite easy to find Soy Nog on the shelves of my local natural foods store. (btw, I’ve been known to guzzle this stuff by the quart-fuls). Anyway, these were a welcome addition to my scone recipe collection, and will become an annual treat during the holidays.

Cinnamon egg nog scones (from FlamingoBear blog via King Arthur Flour)(modified to be nondairy by me)


2 3/4 cups flour

1/4 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

1/2 cup margarine, diced and frozen for 20 minutes

1 large egg

1 teaspoon vanilla

3/4 cup soy eggnog


1 tablespoon eggnog

1 generous tablespoon cinnamon sugar

1 generous tablespoon sparkling white sugar (I left this ingredient out)

In a large mixing bowl, whisk together all the dry ingredients. Work in the frozen margarine just until the margarine is the size of peas.

In a separate mixing bowl, whisk together the egg, vanilla, and eggnog.

Add the wet ingredients to the dry ingredients and stir just until moistened. Transfer the dough to a lightly floured work surface. Divide the dough in half. Roll and pat each half into 6 1/2″ circle about 3/4″ thick.

Using a large knife, slice each circle into 6 wedges. Transfer the circles of wedges to a Silpat sheet. There should be about 1/2″ space between them, at their outer edges. This ensures that their sides will bake up soft and tender.

Brush each scone with some eggnog, sprinkle with cinnamon sugar, and then top with sparkling white sugar.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This half-hour in the freezer relaxes the gluten in the flour, which makes the scones taller and more tender. Plus, chilling the fat makes the scones flakier. While the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for about 20 minutes or until they’re golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm.


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