Food Friday on wednesday- Allergy Friendly Egg Nog

I came across a blog writer a while ago (the blog has lots of writers, but this one in particular has amazing recipes free of the 8 major allergens) and I'm in love. If you have food restrictions, check her out.

The recipes are easy enough to substitute back in what you don't need to avoid (like normal flour for us or maybe egg or milk or nuts or something for somebody else) but are all really inclusive. Which is nice because she has made it possible to give Bravo some of the things that other wise he couldn't. Like Mayo (and therefor honey dill dipping sauce!) or Christmas Eggnog.

Bravo obviously didn't have the added rum, but I made this for him today and he LOVED it. I mean loved. I think his 8 oz cup of it was gone in less than 30 seconds. The downfall is it doesn't store long, but it was really really easy to make so it won't be hard to make this every few days for the season. I just need to remember to make it ahead of time because it needs to get nice and cold.

So here it is, copied right out of the blog.

A delicious “creamy,” rich eggnog that’s much lower in fat and cholesterol than the traditional beverage---and allergy-friendly to boot! It’s also free of refined sugar. This recipe may be made with or without rum.
3 cups rice milk (or other vegan milk of choice)
2 Tbsp. tapioca starch
1 ½ tsp. pure vanilla extract
¼ cup maple syrup
1/8 teaspoon ground nutmeg (preferably freshly grated), plus more for garnish
¼ cup dark rum (optional)

1. Combine ½ cup of the rice milk with the tapioca starch. Whisk well until frothy. Add vanilla extract. Whisk well to combine.
2. Combine 1 ½ cups of the rice milk with the maple syrup in a heavy pot. Whisk. Add nutmeg and whisk well to combine. Bring to a simmer over medium-high heat, stirring often with a wooden spoon. Add tapioca starch mixture to pot. Heat, whisking continuously, until it reaches a simmer. Once it's slightly thickened, add the remaining cup of rice milk. Bring to a simmer, reduce heat to low, and cook, stirring continuously, until rich and creamy, about 4 minutes.
3. Pour into a pitcher or large mason jar. Chill for at least four hours and up to 2 days. When ready to serve, stir or shake eggnog, mix in rum, pour into glasses, top with Rice Whip, and garnish with ground nutmeg.
Allergy-Friendly, Vegan, Gluten-Free, Refined Sugar-Free “Eggnog”© 2010 by Cybele Pascal



Yummy!! Happy Christmas season!!!