Gluten Free, Soy Free, Casein, Chicken-Egg Free Eggnog

[Korwyn]

No Gluten! No Dairy (except duck eggs)! No Soy! Great Flavor! Taaassstesss GR8!

Ok, I've been working on this for a while and it is a composite of dozens of recipes I've tried or looked at and my own testing. We really have missed eggnog, and this could be made non-alcoholic by using rum extract and adding a 1/2 more cup coconut milk and 1/2 cup water in place of the rum.

My wife can't have chicken eggs, so we tried duck eggs and they actually tasted much better!

Ingredients (obviously all should be gluten free). And when ever I refer to vanilla I'm talking about extract, not 'flavoring'.

• 4 extra large eggs, separated. Duck eggs have wonderful flavor for this.

• 1/3 cup cane sugar, plus 1 tablespoon sugar

• 2 cups vanilla flavored Hemp milk, or use 1 and 1/4 tsp vanilla per cup with non-flavored Hemp milk.

• 1 and 1/3 cup organic coconut milk (use full fat). This should be PURE coconut milk.

• 1 cup dark rum (I prefer Myers) divided in half.

• 1 and 1/2 teaspoon nutmeg. Freshly grated is best but Spice Islands is really quite good as well.

• 1 teaspoon cinnamon. I prefer Saigon cinnamon which has less heat and a slightly sweeter taste, but Durkee cinnamon is good as well.

• 1/4 to 1/2 teaspoon allspice.

• 1 and 1/2 teaspoons vanilla (yes, this is additional vanilla on top of the vanilla flavored hemp milk).

Directions

• Place a glass bowl large enough to hold all the components in the freezer to pre chill.

• In a medium saucepan, combine the hemp milk, coconut milk, vanilla, nutmeg, allspice, and cinnamon. Heat to boiling, stirring continuously and vigorously with a whisk. Once it holds a full rolling boil while being whisked remove from heat.

• Beat egg yolks until they are lemon-colored. Gradually add the 1/3 cup sugar and beat until dissolved.

• Gradually temper the hot mixture into the egg yolks. Return everything to saucepan and cook over medium heat, stirring constantly with a whisk or whip, until the mixture reaches 160 degrees F. Remove from heat immediately. Make sure you stir off the bottom or the egg will begin to congeal and you’ll have chunks of egg and scorched milk.

• Remove from heat and add half of the rum. Place in the pre-chilled bowl and return to refrigerator to chill thoroughly. If you stir it well every 15 minutes or so it will a little cool faster.

• When completely cooled, beat the egg whites into soft peaks then gradually beat in the 1 Tablespoon of sugar while continuing to beat until stiff.

• Add the remaining rum and whisk the beaten egg whites into the chilled mixture.

Serve chilled.

[Takala]

Oh, interesting ! Coconut and hemp milk do go together.

What brand of hemp milk are you using ? I was getting a strange reaction to one brand I had been using for about a year after they redesigned the box and said "improved" (Takala's rule - if it works for you, somebody in marketing will screw it up ) and after giving it a pass for a month, I was going to try another brand and then check my reactions.

I had seen some "eggnog flavored" gluten free rice milk in the store and almost bought it for my husband, as he is more into it than I am.

[Korwyn]

Pacific is the brand we use. I can't use anything by Blue Diamond as I react to the 'gluten-free ' barley enzyme based processing.

[txplowgirl]

  On 11/24/2010 at 11:52 PM, Korwyn said:

Pacific is the brand we use. I can't use anything by Blue Diamond as I react to the 'gluten-free ' barley enzyme based processing.

Well, that explains it, darn it! I was having reactions to it and I just couldn't figure out why.

Is that for all Blue Diamond liquid products?