Downward Facing Dairy-Free Eggnog

At the small and cozy NYC eatery Egg Shop, Nick Korbee assumes the role of both Executive Chef and Beverage Director. In addition to the regular drinks menu, he executes a small list of inventive, seasonal cocktails. And from December 1 to New Year’s Day, Chef Nick will be serving two creative twists on familiar classics, including this Downward Facing Dairy-Free Eggnog.

This dairy-free eggnog is enriched with coconut milk and infused with Indian spices. Chef Nick describes this beverage as “a Coquito that goes to a yoga retreat in India instead of celebrating Christmas with the family kind-of-drink.” The other big flavor beverage he’ll be pouring is a refreshing Fireside Horchata. It’s a Rosemary and Nutmeg Horchata shaken with Del Maguey Mezcal, Orgeat, and fresh pineapple juice and topped with a Ron Zacapa.

Wow, I know where I’m going on my first big trip to New York! In the meantime, we’ll enjoy whipping up Chef Nick’s uniquely festive dairy-free eggnog. He has kindly shared not just the photo, but also the recipe below.

Special Diet Notes: Downward Facing Dairy-Free Eggnog

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

For an egg-free and vegan alternative, try Bryanna’s beloved Vegan Pumpkin Nog Recipe.

Chef Nick Korbee

Downward Facing Dairy-Free Eggnog

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The final preparation is for one drink, but this recipe makes quite a bit of Coco-nog for whipping up several festive tipples.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 1 drink + lots of Coco-nog

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

Coco-nog

• 3 10- ounce cans full-fat coconut milk not coconut milk beverage
• 1 cup sugar
• ½ cup pine syrup see note below or agave nectar
• 2 cinnamon sticks
• 2 pieces star anise
• 1 tablespoon whole cloves
• 6 organic egg yolks
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom

Downward Facing Dairy-Free Nog (per serving)

• 1 ounce Superior white rum
• 4 ounces cold Coco-nog
• 1 ounce Goslings dark rum
• Cinnamon stick to garnixh
• Fresh grated nutmeg to garnish

Method

 

Coco-nog

1. Bring the coconut milk to a simmer with the sugar and whole spices. Reduce the heat to low, cover and simmer for 20 minutes.
2. Removed from the heat and allow to steep for 15 minutes. Strain out the whole spices.
3. Whisk the egg yolks in a bowl. Add half of the strained coconut mixture to the egg yolks and stir until evenly combined. Stir in the ground spices until fully incorporated.
4. Add this mixture back into the remaining coconut mixture. Heat to 180ºF over low heat, stirring constantly.
5. Stir in the pine syrup or agave nectar. Cool completely then chill in the refrigerator until ready to serve.

Downward Facing Dairy-Free Nog (per serving)

1. Stir the white rum and Coconog together. Pour dirty in a Collins glass and float dark rum.
2. Garnish with a cinnamon stick and fresh grated nutmeg.

Notes

Pine Syrup Recipe: Spruce or Douglas fir needles work best, but avoid adding preservation chemicals to the tree-stand water. Rinse 1 cup needles, then finely chop in a food processor. Bring 1/2 cup plus 2 tablespoons water, 2 tablespoons corn syrup and a pinch of salt to a boil in a saucepan, whisking, then boil 1 minute without stirring. Remove from the heat, add the needles and steep 2 to 3 hours. Strain the syrup and refrigerate up to a month.

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