Evenings come quickly this close to Christmas in Scotland, most days I don’t see any daylight between starting and finishing work. However, at this time of year are the Scottish Christmas Markets, sparkling lights, warm food, bagpipes and hot beverages. All very Christmassy but completely different to our Summertime sun soaked Christmases in New Zealand. In Scotland our Festive Egg(less) Nog seems more appropriate than the last time I made Egg Nog camping in the Coromandel, New Zealand on a Christmas Day.
Although I’m not normally a rum drinker, I will always make an exception for Christmastime tipple, especially if my Festive Egg(less) Nog is served with a slice of Plant-based Panforte or a warm wedge of Sticky Date Pudding with Chocolate Whisky Sauce.
Festive Egg(less) Nog
Ingredients:
- 1.5 litres oat milk
- 180ml golden rum
- 60ml agave
- 8 medjool dates, just covered in boiling water, until soft
- 1/2 tsp vanilla bean paste
- 1/2 tsp ground cinnamon
- Fresh nutmeg or 1/4 tsp nutmeg
- 1/4 tsp Allspice
Method:
Pit and roughly chop the medjool dates, put in a small bowl and pour just enough boiling water to cover them then set aside to soften. When soft drain then liquid .
Add all your ingredients, except the rum, to a pot and gently warm, the spices and flavours will infuse. Pour into a blender and blitz until the mixture is frothy.
Serve immediately.
Chef’s Tips
For a lower alcohol version heat the rum with the other ingredients and simmer or for a totally alcohol free tipple use a dash rum essence.
While I prefer to use oat milk, which is unsweetened, other plant-based milks could work, though you might want to adjust the sweetness depending on which one you use.
If you make or buy date syrup, add a tablespoon or two to you egg(less) nog.
