30 Days of Christmas: Vegan Eggnog

Let me start by saying that I've never had eggnog. The idea of Christmas having its own trademark drink intrigues me but I usually stay away from drinks or desserts that have raw eggs, and I definitely don't like the eggy smell that is the hallmark of an eggnog. So then, when huffington post offered an egg free version of the creamy drink that still has the signature nutmeg and creamy flavours, I immediately jumped on the bandwagon.

To make the vegan eggnog, soak 3/4 cups of cashews overnight. The next morning, drain the cashews and put them in a blender alongwith 400 ml coconut milk, 2 cups water, 1/3 tsp salt, 1/2 tsp each of ground cinnamon and nutmeg, 1/3 cup date syrup and if you like, 1/3 cup rum. Now blitz away until it is all blended. Because of the cashews, the drink will start out grainy but be patient and give it a few minutes to become smooth.

Pour in a glass bottle or a flask, then chill thoroughly before drinking. It is rich enough to be served in shot glasses as I did, but most of my guests came back for seconds and thirds. If you don't have a crowd, the eggnog will last in the fridge for about a week so feel free to whip up a batch just for yourself. Make sure to give it a good shake to mix things up before you pour.

Comments

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Bombay Foodie

Search This Blog