Here’s an easy recipe for a truly delicious vegan holiday drink that I devised last year for the Parisian specialty shop Vegami. If you’re like me, you have fond memories of drinking the non-alcoholic version around Christmas throughout childhood. This plant-based version is your ticket to travel back in time while keeping a foot firmly in the new millennium.

Fun fact: in French, eggnog is known as lait de poule (chicken milk)!

Note that kala namak is essential for the sulfurous “eggy” flavor of this drink. Although it’s pink in color in its ground form, it’s also known as Indian black salt. It’s usually easy to find at Indian grocery stores or online. Although it might sound strange, it grows upon you quickly. You might soon find yourself putting it on just about all your food!

So easy to mix up a batch!

Delicious with or without alcohol.

Ingredients
Makes two servings.

• 10 oz (300 g) chilled silken tofu
• 2 cups (475 ml) chilled plant-based milk
• 4 tablespoons agave or rice syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric, for color
• 1/8 teaspoon ground kala namak (Indian black salt)
• 1/4 cup (60 ml) rum or cognac (optional)
• Plant-based whipped cream (optional)
  

Directions

Combine all the ingredients except for the optional whipped cream in a blender or food processor and blend at high speed for a few minutes until smooth. Taste and adjust the amounts of sweetener, spices, etc. as needed. The 1/8 teaspoon of salt listed above is a conservative amount; you may with to add a tiny bit more if you find the egg flavor too subtle.

Serve cold in two whisky glasses, topped with whipped cream if you like, plus additional ground nutmeg and/or cinnamon.

Joyeux Noël !!