So I have an obsession with veganizing (is that a real word?) traditional recipes. I have gone through a few now, and they are always well-received amongst my vegan readers. Of course I love them myself, as I prefer to eat as close to vegetarian as I can, with the occasional indulgence.
For very loose definitions of “occasional”, that is.
But what if we could have both? Can a vegan pumpkin spice eggnog be indulgent? You bet!
My husband is my weathervane. He is the opposite of a vegan, whatever those are. No matter how good the food he’ll complain “there’s no meat”. And he’s so healthy that it disarms all my arguments against meat consumption, so I quit long ago trying to convince him.
I just need to use the word “vegan” for him to run the opposite direction. Worse yet, he dislikes eggnog. You can see how difficult this was going to be. If I can’t get his “seal of approval” I have a hard time recommending it. Because vegan food has to be good enough to satisfy the meat-eaters too.
Imagine my surprise when he enthusiastically approved. And I know why: This vegan pumpkin eggnog is as luscious as regular eggnog, but not as cloyingly sweet and a lot lighter.
- 2 lb of West Indies, Mexican or kabocha pumpkin
- ¼ teaspoon of salt
- 2 cups of coconut milk
- 1 ½ cup of coconut cream, sweetened
- ½ teaspoon of cinnamon powder
- ¼ teaspoon of clove powder
- ½ teaspoon of ginger powder
- 1 tablespoon of cornstarch
- 1 ½ cup of Kahlúa Pumpkin Spice
- 8 allspice berries
- Peel and boil pumpkin until it is cooked-through. Cool to room temperature.
- In the blender vase mix pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlúa. Blend for 5 minutes at full speed.
- Pour the mixture into a 2 quart pot, and add the allspice berries.
- Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
- Pass the mixture through the finest sieve you have, the finer the better. Get rid of solids.
- Stir until it cools down to room temperature.
- Serve chilled.