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No-Egg Nog: A super healthy recipe from Rouge Tomate


It tastes like the beloved creamy holiday beverage, but it's made with nourishing ingredients instead of raw eggs and heavy cream. Bottoms up!
The Coco Ronpope (Photo: Rouge Tomate)
The Coco Ronpope (Photo: Rouge Tomate)

 

Egg Nog is a holiday nutritional disaster, containing a mountain of sugar, and often as many calories as a meal.

Enter the Coco Ronpope, a new cocktail created by bartender Cristian Molina at New York’s Rouge Tomate. The restaurant takes both nutrition and flavor very seriously, and that extends from the table to the bar, headed up by sommelier Pascaline Lepeltier.

So while the Coco Ronpope may taste like your beloved creamy holiday beverage, it’s made with nourishing ingredients like coconut milk, sweet potatoes, and coconut sugar—instead of raw eggs and heavy cream. (And you can spike it or keep it sober, depending on the holiday party.) Or take a break from frenzied last-minute shopping on Fifth Avenue and let them make one for you. —Lisa Elaine Held

No-Egg Nog or The Coco Ronpope         

1 liter house-made coconut “milk” (see recipe below, or substitute with 1 liter fresh coconut water mixed with 1/3 cup of unsweetened coconut milk)
1/2 tsp baking soda
2 whole cloves
Seeds from ½ scraped vanilla bean (or 1/2 tsp vanilla extract)
1 cup coconut sugar
2 cups sweet potato puree (recipe below), cooled in refrigerator
3/4 stick cinnamon

Combine coconut milk, coconut sugar, cloves, vanilla, cinnamon, and baking soda in pot; whisk to combine, and bring to boil on medium-high heat. Once at a boil, transfer to ice bath and whisk until cool. Slowly pour in the cold yam puree and whisk until combines. (Alternatively, if sweet potato puree is hot, you can omit the step of cooling down the coconut milk first.) Bring coconut milk-sweet potato mixture back up to a simmer, whisking continuously until desired thickness is achieved. Once achieved, transfer pot back to ice bath and whisk until cool. Store in the refrigerator.

Sweet Potato Puree

2 peeled and diced medium sweet potatoes or 1 very large sweet potato
2 cups orange juice
2 Tbsp maple syrup
Water

Combine sweet potato, orange juice, and maple syrup in small pot. Add enough water to cover sweet potato pieces. Simmer until sweet potato is completely soft and cooked through. Transfer sweet potato to blender and add enough cooking liquid to easily puree. Blend into smooth puree and cool. Reserve 2 cups puree for egg nog.

Coconut Milk

5-6 fresh cracked coconuts, liquid, and meat reserved (Here’s how to open one safely.)

Remove skin from meat and coarsely chop so that it can be easily blended. Combine 1/3 of coconut meat and 1/3 of coconut water and pulse in blender to break up pieces of coconut. Pass through a fine mesh sieve; reserve liquid and discard pulp. Repeat this process 2 more times to yield approximately 1 liter finished coconut “milk”.

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