Name: Christmas Dairy Free Eggnog Recipe
Total time: 10 min
Yield: 10
Ingredients: 400 ml Vanilla Soya Milk; 3 Organic Free Range Egg Yolks; 2 x 400 ml tins Coconut Milk; 1 x 250 ml Coconut Cream; 200 ml White or Dark Rum; 1 Tsp Cinnamon; 1 1/2 Tbsp Organic Banana Powder; 2 Tbsp Maple Syrup

Nothing says it's Christmas more than a glass of Eggnog. This Puerto Rican version is a coconut based coquito - a fabulous dairy free alternative. Rich, creamy and a delectable delight to the tastebuds!

Equipment

Saucepan
Blender
Jug

Ingredients

400 ml Vanilla Soya Milk
3 Organic Free Range Egg Yolks
2 x 400 ml tins Coconut Milk
1 x 250 ml Coconut Cream
200 ml White or Dark Rum
1 Tsp Cinnamon
1 1/2 Tbsp Organic Banana Powder
2 Tbsp Maple Syrup

Method

Put the soya milk into a heavy bottomed pan and add the lightly beaten egg yolks. simmering gently on a low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Too hot and you will have scrambled eggs!
Remove from the heat and allow to cool a little.
Put the mixture through a sieve into a blender and add all the other ingredients - as this makes 3 litres you may need to do this in two separate batches.
Blend for about ten seconds.
Pour into a jug and refrigerate.
When ready to serve add a sprinkle of ground cinnamon or shredded coconut according to taste.

Rosemary and Pork Belly

Who are Rosemary and Pork Belly? A food and travel-loving couple who’ve spent over 30 years enjoying round-the-world backpacking trips, fact-finding European tours and UK leisure breaks. They have lived and worked in Hong Kong, Australia and New Zealand as well as taking extended trips to Thailand, Singapore, America and France. And there’s still so much more they want to see. Because of Rosemary’s allergy to cow’s milk they lean towards “free-from” diets and many of their recipes are specifically designed with that in mind. Pork Belly takes the photos and does the cooking; Rosemary writes and does the eating.