Eggnog is indisputably one of the classic Christmas cocktails. Some of us were drinking the odd eggnog during the festive period long before we should have been. These days though, we know better. It's time to look for an alcohol-free alternative, and we've got just the ticket. This one is vegan too, eggnog without the eggs if you like. We're here to explain why we love this alcohol-free vegan eggnog with Feragaia. We'll take a look at the drink's origins too, as well as discussing food pairings and running through how to make it.
Why we love alcohol-free vegan eggnog with Feragaia
Most of us associate eggnog with Christmas time. If we're honest, it's not about the alcohol. Traditional recipes use brandy, dark rum or cognac but realistically, the flavour and fragrance is all about those festive spices. Our recipe contains the spices in abundance, along with the creamy consistency we know and love. The fact that this is achieved with no dairy products in sight is a real bonus.
In our version of eggnog, the liquors are replaced by a delightful Scottish distilled spirit. Feragaia is an alcohol-free spirit created using land and sea botanicals. It's free from gluten and all allergens so everyone is free to enjoy this festive delight.
You may also be surprised to hear that Feragaia lends that warm aftertaste that you might expect from liquor. Surprisingly, the distillation process is extremely similar to that used for whiskey. Whilst alcohol is not used, the method of capturing strong, distinctive flavours emulates its alcoholic counterparts.
What are the origins of eggnog?
You may be surprised that our alcohol-free vegan eggnog with Feragaia can be served hot or cold. We know, eggnog is usually a cold drink, right? Wrong! Eggnog is thought to have originated in Britain during medieval times. Traditionally, it was made from hot milk, along with a distilled liquor, spices and egg.
Whilst we've stuck to a vegan-friendly version of eggnog without the eggs, we did want to create one that could be consumed warm. After all, it is a winter drink, and what could be better than coming in from a cold day outdoors to a toasty warm drink containing distilled alcohol free Feragaia?
The word "nog" is believed to derived from an ancient English word for beer. In reality though, its taste and consistency is more like custard than beer! You'll be pleased to hear that our version is somewhat lighter, so you won't feel like someone has lobbed a few spices into a vat of custard.
Food Pairings for alcohol-free vegan eggnog with Feragaia
When looking at food pairings that work with alcohol-free vegan eggnog with Feragaia, we'll be focussing on the creaminess and the spices. Each can complement both sweet and savoury dishes. Think cheese, creamy sauces, and of course gingerbread.
Starters
- Roasted mushrooms stuffed with soft cheese such as brie or a vegan alternative
- Creamy garlic mushrooms
- Moules mariniere
- Lentil and coconut soup
Mains
- Lasagne or a vegetarian or vegan version
- Cheese fondue or whole baked camembert with a sharing platter of breads, dips, vegetables, meats and other small bites as desired
- Macaroni cheese with garlic bread
- Chicken, mushroom or veggie korma
Desserts
- Bread pudding
- Christmas cake
- Sticky toffee pudding
- Gingerbread biscuits
How to make alcohol-free eggnog with Feragaia
Whilst this is a super-simple recipe to make, it does involve a little bit of preparation. For the best flavour, you will need to buy cashew nuts a day before you're creating this non-alcoholic eggnog and soak them in water overnight. If you haven't managed to do that, you can cheat by buying cashew milk from a shop, but the end result won't be quite as thick and creamy.
Ingredients
- 50 grams of cashew nuts soaked in water overnight
- 300 ml oat milk
- 3 tbsp maple syrup
- ½ tsp nutmeg
- Pinch of vanilla powder
- Pinch of ground cloves
- 1 tsp ground cinnamon
- 50 ml Feragaia alcohol free spirit
To Garnish:
- Cinnamon stick
Method
- Add all ingredients to a blender except for the Feragaia
- Blend for a few minutes until smooth
- Pour in the Feragaia and stir gently
- Pour into your choice of glass to serve cold, or heat gently in a pan first if you would prefer to serve it hot
- Garnish with a cinnamon stick to serve
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