Two glasses of frothy Festive Egg (less) Nog

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 warm beverages. All very Christmassy but completely different to our Summertime sun soaked Christmases in New Zealand. Here 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


  • 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


Put dates in a small bowl, pour just enough boiling water to cover then set aside to soften, then drain.

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.





Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.