OatNogg A Dairy Free Alternative to EggNogg
Ahhhh the Christmas holidays are approaching. Usually around this festive time of year we are busy sending out Christmas cards, buying gifts, and planning the Christmas meal. It can be so busy we forget to take time to savour the moments. To enjoy making snow angels with the kids or decorating the Christmas Tree. We may start to the special things we do around Christmas as just one more thing on the to do list. Taking the time to slow down and savour the moments can be tough, but it has shown to be good for our mental health. All too often this time of year we get caught up in the Christmas rush, parties, and we become stressed out and don’t end up enjoying it at all.
Why not schedule a weekend or a day for rest and relaxation? Yes, actually plan a day to do nothing or as little as possible. You can stay home and indulge in a little R&R, read a book, and just enjoy a mug of coffee. We sometimes forget the power of doing nothing. Learning to savour the moment is a skill, and it’s a skill that we all too often do not practice enough.
One way to start savoring the moment is to do something with complete focus and engage all your senses. This means to not multitask to turn off the trv, put your phone on silent and resist the urge to surf instagram.
This recipe was created with the ritual of savoring the moment in mind. This recipe is so decadent, so flavourful, and yes high in calories that you will want to focus all your attention on enjoying it because you will probably only make it once a year and only enjoy one small cup at a time. Cheers to enjoying this holiday season and giving yourself the gift of time.
This recipe can be made with or without dairy so choose your preference.
- 2 cups vanilla oat milk, another alternative to a dairy free milk or milk
- 1 cup whole coconut cream (or refrigerate coconut milk and scoop off cream)
- 4 egg yolks
- ¼ cup honey or maple syrup
- 1 tsp real vanilla extract
- 1 tsp Splendor Garden Ceylon Cinnamon
- 1 tsp Splendor Garden Nutmeg
- 1 tsp Splendor Garden Ginger
- Pinch of Splendor Garden Allspice
- Pinch of salt
- Optional: 2-3 ounces Spiced Rum, Bourbon Whiskey, or your alcohol of choice
This recipe is a cooked oatnogg similar to cooking a custard. Place egg yolks in a small mixing bowl, beat and set aside. Over medium heat add all remaining ingredients (except alcohol) to medium sized saucepan and bring to a simmer. Be sure to stir often and prevent scalding. Reduce heat to low. Add ¼ cup of the hot liquids to the egg yolks and whisk vigorously. Continue adding hot liquid until incorporated. Add liquid pack into saucepan and bring to medium heat. Usually close to 5 minutes. Whisk while cooking to prevent scalding and do not boil. Remove from heat and immediately pour in a mason jar and refrigerate. After being refrigerated for a couple of hours add alcohol of choice and serve with additional nutmeg to garnish!