Eggnog, a healthier version

Recipe from executive mixologists Ksenia Kulynych and Genese Perez of Monarch Rooftop & Indoor Lounge (New York Metropolis)*

Traditional EGGNOG is festive and delicious but has a few downfalls. First, who really feels good after drinking it? There’s a lot of sugar and saturated fat that we prefer to overlook. Also, most recipes require several steps beyond simple mixing, blending and refrigerating. This recipe from Monarch Rooftop & Lounge is a healthier recipe that successfully mimics the flavor and consistency of eggnog and only takes ten minutes to prepare. To me, it’s worth picking up the one or two items at the grocery store that you might not have if it means a healthier eggnog that is equally delicious.

*Oat milk and either coconut milk or almond milk provide a nog-like base for darkish rum. The pitted Medjool dates add a soft sweetness which are then perked up with spices.

Requirements: oat milk, coconut or almond milk, gold or dark rum, powdered cinnamon, nutmeg, Himalayan sea salt, Medjool dates, vanilla extract, Chinese 5-spice (optional)

Serving size for 2 (1 part = 1.5 oz. jigger)

• 3.5 parts oat milk
• 1 part Coconut milk (or almond milk)
• 1 part dark or gold rum
• 1/8 teaspoon (1 sprinkle) powdered cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch Himalayan sea salt
• 2 pitted Medjool dates
• 1/4 teaspoon vanilla extract
• 1 pinch Chinese five spice (optional)

Add elements to a blender and mix until dates are suitably ground. Recommended to pour into a container and refrigerate overnight. If drinking immediately, pour into a glass with ice.

Comments: I used almond milk instead of coconut milk and it was delicious. I recommend Myer’s Dark rum, although I’ve used a 5-year aged gold rum from Grande Reserve called Plantation Rum, which worked fine. I also recommend putting the refrigerated mix in the freezer for 12-15 minutes just before drinking.

Multiple Servings for punch (original published recipe):

• 3 1/2 cups oat milk
• 1/2 cup coconut milk
• 1/2 cup dark rum
• 1/4 teaspoon powdered cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 pinch of Chinese five spice
• 1 pinch Himalayan sea salt
• 1/2 cup pitted Medjool dates
• 1 teaspoon vanilla extract

Origin of traditional eggnog: 1775.

Similar Cocktails:

White Russian — https://keetscocktails.com/white-russian/

*Image not owned by Keet’s Cocktails