We’re quickly heading into the holiday season and the Natural Foods department is getting ready with some great beverages for you to enjoy.
I searched out some bloggers to get their opinion on some of the various drinks to help you decide which is best for you.
From Jolinda Hackett at About.com:
Silk Soy Nogs
Back in the day, Silk brand was one of the only soy milks available for us vegans (unless you made your own, like I used to, on occasion!). Even though there’s now nearly as many choices in soy milks as there is in cow milks, I still tend to go for Silk brand most of the time. They have a reputation as one of the tastiest soy milks, and they certainly have the most variety of flavors, particularly over the holidays.
This holiday season in addition to traditional egg nog, , keep an eye out for mint chocolate soy nog. Yum! Since these are only available seasonally, enjoy them while you can! If you know me, you know I love my coffee, so I’ll share that I like to warm up a bit of flavored soy milk and add it to my morning coffee to make a gently flavored soy latte.
The Daily Meal did a taste testing of various nogs and Organic Valley did quite well:
Organic Valley Organic Eggnog
Tasting Notes: “Lots of nutmeg, good consistency, creamy but not cloying.” “Thick, heavy cinnamon and nutmeg flavors.” “Spice overwhelms.” “Thickness, weight, and texture is rich.” “Has Christmas spices flavor.” “Sweetness offset by strong notes of allspice and nutmeg, goes well with rum.”
Here is an excerpt from the Good Karma Kitchen Blog review of So Delicious Coconut Milk Nog, I get the feeling the author really likes it!
This in my opinion is the definitive vegan eggnog! And from now on it will be the only one I ever purchase. This coconut nog blows all other vegan nogs, and quite frankly the traditional egg and dairy based stuff out of the universe! This nog is thick, creamy and rich, almost custard like and it doesn’t have that aftertaste that all other nogs have always imparted on me. This nog also doesn’t give me that blah feeling after I drink a glass or sneakily gulp down a few mouthfuls in the middle of the night. This is truly the perfect nog, and the best part is that it’s got just the slightest hint of coconut. That really makes this nog for me, that teeny-tiny hint. I love it. In fact I love it so much I’ve already drank half the carton since Friday, and I’m sure it won’t be long until the rest is gone.
So if you’re a former nog lover like me, or a current vegan nog fiend then give this nog a try and I’m sure you won’t be disappointed. For all you nog haters or skeptics out there I dare you to try this nog, you never know, you might come away a changed vegan.
In addition to drinking nogs, several bloggers have posted some delicious recipes for special occasions. This French toast comes from Julesgllutenfree.com
Scrumptious Holiday-Worthy Overnight “Nog” French Toast Casserole
- 1/3 cup (5 Tbs) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 2/3 cup brown sugar or coconut palm sugar
- 1 loaf gluten-free sandwich bread or French bread (3-5 days old/stale or thawed from frozen works best)
- 6 eggs (or 1 1/2 cups apple butter, canned pumpkin or mashed bananas)
- 1 1/4 cups soy or coconut nog (note: if using egg substitutes above, add extra 1/4 – 1/2 cup nog to thin the mixture)
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup fresh blueberries (optional)
- confectioner’s sugar for dusting (optional)
- pure maple syrup if serving for breakfast
- vanilla yogurt to top (optional) – (So Delicious® Vanilla Coconut Yogurt)
Melt butter/Buttery Sticks and pour to cover the bottom of a 9×13 baking dish. Sprinkle enough brown sugar/coconut palm sugar to cover. Reserve approximately 1/4 cup sugar to sprinkle on top of the casserole before baking.
Slice gluten-free bread 1 inch thick. Lay slices on top of butter/sugar coated dish. The slices may overlap slightly, if necessary.
In a separate bowl, whisk together eggs/egg substitute, nog, vanilla and spices. Pour over top of the bread-lined pan, evenly coating each slice. Sprinkle remaining sugar, nuts and/or blueberries on top and cover the pan tightly with plastic wrap. Refrigerate overnight or for at least 2 hours.
Preheat oven to 350° F (static) or 325° F (convection).
Remove plastic wrap from the casserole and cover loosely with aluminum foil. Bake for 35 minutes. The bread should have soaked up most of the liquid at this point; if not, remove the foil and bake an additional 5-10 minutes.
Allow the casserole to cool slightly, then serve dusted with confectioner’s sugar, syrup or coconut yogurt.
Please stop by our Natural and Organic Department to see what other holiday goodies we have. Our Department Managers are very knowledgeable and will be happy to answer any questions you night have.