Making eggnog from soy milk is a great way for vegetarians, vegans, and those with dairy allergies to enjoy a bit of this festive drink. For vegans, eggnog can even be made without using eggs!
Eggnog is a common treat around the holidays, when many people indulge in rich foods and drinks. Generally, eggnog is made from milk, raw eggs, and spices, and can be enjoyed alone or with a shot of alcohol mixed in.
Soy milk can easily be substituted for milk in almost any recipe. The trick is to experiment a bit with the amount of soy milk needed to achieve the usual thick and creamy texture of eggnog. Making eggnog from soy milk can also provide many other options, since soy milk comes in a variety of flavors.
Making Eggnog from Soy Milk Basics
Many eggnog recipes require you cook the egg yolks before mixing with other ingredients, while others use raw eggs. No matter which route you choose to go, it's important to note that raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with serious medical issues, due to the risk of salmonella or other bacteria. Using pasteurized eggs reduces this risk a great deal.
Here is a very simple and basic recipe for uncooked eggnog, swapping the milk for soy milk.
Soy Milk Eggnog Recipe
Makes 6 servings
- 4 beaten eggs
- 1/4 - 1/3 cup sugar
- 4 cups soy milk
- 1 cup soy-based cream
- 2 teaspoons pure vanilla extract
- Nutmeg, cinnamon, and cardamom to taste
- Optional: bourbon, whiskey, or dark rum
Combine all ingredients except alcohol in a blender or with an electric mixer, adding spices a little at a time until you get your desired flavor. Chill for several hours before serving.
If desired, stir in some bourbon, whiskey, or dark rum (or a combination of rum and bourbon) before serving. Garnish the eggnog with a dusting of nutmeg on top, and add a cinnamon stick or candy cane to the glass.
You can substitute vanilla flavored soy milk for the plain soy milk in this recipe, which will eliminate the need for vanilla extract. Almond flavored soy milk is also delicious.
How to Thicken Soy Milk Eggnog
If you find that eggnog made with soy milk is a little too thin for your liking, there are several ways to thicken it up. Here are a few that you can try:
- Add up to a full packet of vegan vanilla flavored instant pudding mix. Start by adding a few tablespoons, and continue adding more until the liquid is the perfect consistency.
- Use more non-dairy, soy-based creamer and cut back on the soy milk.
- Blend the eggnog with ice in a blender. This should be consumed right away, while the blended ice is still frozen in the drink.
- Add some silken tofu and blend well. You may need to add more spice to this mixture.
Keep in mind that eggnog will thicken slightly while chilling. Conversely, if you're adding alcohol to the drink, that will water it down slightly.
Packaged egg substitute can be used in place of the eggs in any uncooked eggnog recipe. If you run into problems with the consistency, try using one of the above options to thicken the drink.
Here are a few more recipes for making eggnog with soy milk:
- Vegan Eggnog Recipe - There are two recipes here, both vegan. One is quite involved, while the other would be simple to whip up quickly.
- Fat-Free Vegan Eggnog - Lots of options here for different types of milks and sweeteners.
- Simple Eggnog - Easy vanilla eggnog can be made whenever you feel like a holiday treat, and is perfect to serve to guests.
The trick to making great soy-based eggnog is to be brave and experiment with lots of different ingredients and options. It's simple to add extra ingredients and keep blending the mixture until it reaches the taste and texture you desire.