The Egg’less’ Nog This unctuous and creamy recipe reimagines a holiday staple with a coconut-y twist... Serves 4-5 Ingredients Coconut milk | 1 litre Wakefield vanilla-flavoured custard powder | 3 tablespoons (about 30 g) Sugar | 60–70 g (adjust to taste) Nutmeg powder | ¼ teaspoon Ground cinnamon | ¼ teaspoon (plus extra for dusting) Vanilla extract | 1 teaspoon Pinch of salt (optional, but enhances flavour) Method 1. In a small bowl, whisk together 30 g custard powder with 100 ml cold coconut milk until smooth and lump-free. 2. In a saucepan, add the remaining 900 ml of coconut milk and 60–70 g of sugar. Heat on medium until just beginning to steam (do not boil). 3. Lower the heat and slowly pour in the custard slurry, whisking continuously. Cook for 3–4 minutes until the mixture thickens slightly. The nog should be pourable and creamy, not pudding-like. 4. Turn off the heat and stir in the nutmeg, cinnamon, vanilla extract, and the optional pinch of salt. Taste and adjust sweetness or spice as desired. 5. For a traditional feel, chill for at least 2 hours; it thickens a little more as it cools. If you prefer it warm, serve immediately. 6. Pour into glasses or mugs and finish with a light dusting of cinnamon on top. Additional Tips * If it becomes too thick after chilling, whisk in a splash of coconut milk before serving. * You can use soy milk or oat milk for an even creamier texture. * The flavours deepen after refrigeration, so even if you want to serve it warm, cool it after cooking, refrigerate it for 2-3 hours or overnight and then warm it before serving. Recipe by Raul Dias View the recipe video here! FRESH.DAILYPIONEER.COM • DECEMBER 2025 25
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