There is nothing I don't like about egg nog. It's rich, it's creamy, fluffy, and frothy. It is, for me, the pinnacle of wintertime tippling. But for my dairy-eschewing husband? Not so much.
A couple of weeks ago, which was right when the weather started to turn, I was trying out this Butterscotch Scotch Egg Nog for my column in the Times and I felt a little sorry for Daniel, who was sipping nothing but decidedly unfestive tea. So I concocted this dairy-free nog for him using unsweetened coconut milk, which is my favorite dairy replacer.
It tastes like a version of a Coquito (a Puerto Rican nog that uses Coco Lopez) only much less sweet. And nearly as fluffy, frothy, and festive as a traditional nog - only better because this one I can share.
Serves 2, but can be scaled up or down
2 large eggs
3/4 cup unsweetened coconut milk
1 tablespoon sugar, or to taste
1 shot rum or Bourbon
1 shot brandy
Freshly grated nutmeg, for garnish
Place the eggs, coconut milk, sugar, rum or Bourbon, and brandy in a blender and puree until smooth. Serve garnished with lots of nutmeg and with an ice cube, if you like your nog a little chilly.
For a foamier, fuller bodied nog, separate the eggs. Blend the yolks with the rest of the ingredients. Whip the whites with a few tablespoons sugar until soft peaks form and fold into the nog. Serve with nutmeg and a spoon.