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Tuesday 22nd December 2020.

December 22, 2020


Feisty Foodie Sara is getting ready for some Christmas and helps Yazmin with ideas to make a lactose free Rom Ponche (Eggnog).

Dairy Free Ron Ponche (eggnog)

We are going to be replacing the dairy products with coconut and almond milks.  Just in case you can’t find condensed coconut milk, I’m going to tell you how to make it first.

How to make Condensed Coconut Milk*

2 cans full fat coconut milk

1 cup maple syrup (can substitute agave or coconut syrup, if you can’t find it)

Bring the coconut milk and syrup to the boil while stirring then reduce, simmer on medium/low and stir for 35-40 minutes.

**Recommended to make this the day before, so it can thicken nicely.


6  large fresh eggs (membranes removed)

2 fresh egg yolks

3 cups almond milk 600ml

4 cups dairy free condensed milk see notes for recipe/options(800ml)*

1 tsp cinnamon

½  tsp vanilla

fresh nutmeg to taste approx 1/2 tsp dried

1 cup of rum (add more or less, if you like)

cinnamon sticks (for garnish or decoration)


  1. Place the eggs and egg yolks in a medium sized bowl a by hand and set aside.
  2. Place the almond milk in a saucepan on low heat with cinnamon, nutmeg and vanilla, constantly stirring and until the milk becomes hot and steaming (DO NOT BOIL THE MILK). You want the milk to reach 160 F (71C) use a thermometer if you need to or have one.
  3. Remove the saucepan from the stove and very slowly pour the milk into the eggs while whisking briskly (this is called tempering). Do this slowly so the eggs don’t scramble.
  4. Once the milk has been mixed in return the egg/milk mixture back on the stove on low heat and continue to whisk for about 2 minutes.
  5. Remove the saucepan from the stove and allow to cool down before stirring in the coconut condensed milk and rum
  6. Strain the liquid and store in jar/glass bottle and refrigerate overnight
  7. Decorate with a handwritten label and bow for gifting or serve with a cinnamon stick or cinnamon powder

If you want to make a fully vegan version, you can replace the eggs with a Chia egg which is 1 tbsp chia seeds, 3 tbsp water mixed together.

Note:  I haven’t tried this yet personally


Sorrel and Ginger Tea for the holidays


2 cups whole, dried sorrel (a.k.a. dried hibiscus)
2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor
Peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (about 1 cup, but start with a little less and add more, if desired)

For diluting:

Water, rum, and/or ice, as desired

Add all ingredients to a pot, cover and bring to a gentle simmer about 10 minutes.

Simmer for another 30 minutes to extract all the spices.

Cool and refrigerate overnight for strongest flavor.

Serve over ice with an orange rind garnish and a cinnamon stick.

Note:  If using fresh sorrel, use double the amount.


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