Get in the holiday spirit with Christmas Vacation and Cousin Eddie’s festive vegan eggnog!
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The Story: Christmas Vacation (1989)
Let me start by saying that National Lampoon’s Christmas Vacation (1989) is the BEST holiday movie…quite possibly ever! It’s our family’s favorite tradition. Every year, we quote the same lines and laugh at the same bits, but it never gets old. If you ask my mom which movie she wants to watch, nine times out of ten it’ll be Christmas Vacation.
A hilarious anecdote… While driving around Los Angeles with my mom, I looked to the right and saw none other than “Clark Griswold” himself. Chevy Chase rolled down his window and asked us for directions. I rarely get starstruck, but that moment is forever etched in my memory.
Clark Griswold (Chevy Chase) is an eternal optimist and family man. Tensions run high while he prepares for the “most wonderful time of the year”. He encourages his wife, Ellen (Beverly D’Angelo), daughter Audrey (Juliette Lewis), and son Russ (Johnny Galecki) to join in on the winter festivities. From chopping down a tree and decorating their home with an ostentatious light display to holiday shopping and cooking elaborate dishes, Clark’s loved ones must go along for the wild ride. Several surprises keep the Griswold’s on their toes. When Cousin Eddie (Randy Quaid) pulls up in an RV with his wife and kids, Clark’s perfect plans unravel… The cherry on top? Mr. Griswold’s boss refuses to provide an annual holiday bonus. What else could go wrong? Just wait and see! Or press play now…
My Take
John Hughes’ Christmas classic is incredibly relatable. Every family has a Clark, Ellen, Audrey, Russ, or Cousin Eddie. I’ll be the first to admit…my family can be dysfunctional! We may disagree, protest, and bicker, but laughter is always the cure. As Clark attests, “Christmas is about resolving differences and seeing through the petty problems of family life.” You’ll come for laughs, but the life lessons will inspire you to stick around—for many years to come!
Another highlight? Ray Charles, Bing Crosby, The Andrews Sisters, Gene Autry, Mavis Staples, and other renowned singers lend their marvelous voices to the soundtrack. Mavis Staples’ rendition of “Christmas Vacation” ranks high on my list of holiday hits!
A Brief History
Eggnog has roots in early medieval Britain. This traditional drink descended from “posset,” a creamy milk-infused ale. Thirteenth century monks commonly indulged in a posset with eggs and figs. Filled with expensive ingredients (e.g. milk, eggs, and sherry) from the period, eggnog was commonly used for toasting to prosperity and good health.
In the 1700s, chickens, cows, and rum were more readily available. Subsequently, eggnog became a holiday favorite amongst the American colonists. Mexico and Puerto Rico transformed this delicious drink into rompope and coquito, respectively.
The Recipe: Festive Vegan Eggnog
From Aunt Bethany’s catnip jello to overcooked turkey, there are many iconic recipes in Christmas Vacation. One of the standouts is EGGNOG! Not long after Cousin Eddie arrives, he dips a moose-shaped mug into a pristine bowl of eggnog. As he rambles on, Clark—close to losing it—asks, “Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?” That line always gets me.
My version is dairy-free and eggless! Inspired by coquito, coconut milk is added for a silky smooth texture. Lastly, I don’t skimp on the flavor. You’ll taste a festive combination of nutmeg, cinnamon, cardamom, and ginger.
Festive Vegan Eggnog
Equipment
- Blender
- Saucepan
- Whisk
- Jug
- Measuring Cups & Spoons
Ingredients
Eggnog
- 2 cups non-dairy milk (I used 1 cup oat + 1 cup hazelnut)
- 1 cup full-fat coconut milk (unsweetened)
- 1 tablespoon arrowroot powder (for thickening)
- 6 tablespoons maple syrup (to taste)
- 1.5-2 teaspoons ground nutmeg (I used 2 teaspoons)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground ginger
- ⅛ teaspoon turmeric (for color)
- 2 teaspoons vanilla extract
- ½-3/4 cup bourbon or rum (optional)
Toppings
- cinnamon
- nutmeg
- oat milk foam
- dairy-free whipped cream
Instructions
- Blend all the ingredients, except for the alcohol, until smooth.2 cups non-dairy milk, 1 cup full-fat coconut milk, 1 tablespoon arrowroot powder, 6 tablespoons maple syrup, 1.5-2 teaspoons ground nutmeg, 1 teaspoon ground cinnamon, ⅛ teaspoon ground cardamom, ⅛ teaspoon ground ginger, ⅛ teaspoon turmeric (for color), 2 teaspoons vanilla extract
- Pour the eggnog mixture into a saucepan and heat on low-medium. Be careful to avoid the boiling point! When you see a few bubbles, that is your cue to remove the pan from heat.
- While the mixture cools, add your alcohol of choice. Bourbon is the go-to! If you want to make this more of a coquito-inspired nog, I’d try dark or spiced rum.½-3/4 cup bourbon or rum
- Blend everything again!
- Chill in a jug in the refrigerator until cold to the touch.
Notes
- In my opinion, nutmeg is the stand-out flavor in eggnog! I used 2 teaspoons in mine, but feel free to use less. If you’re not a fan, you can add a bit more cinnamon to balance the flavor.
- Oatly’s full-fat Original Oat Milk is my favorite! Incredibly smooth and creamy, with a touch of sweetness, it complements any dish.
- When I think of hazelnuts, I think of cozy nights indoors and warm fireside chats. Pacific makes the Original Hazelnut Milk. Infused with rice sweetener, it rounds out the eggnog’s flavor profile nicely.
- Keep in mind that I used Oatly’s full-fat oat milk and Pacific’s Original Hazelnut Milk. Each dairy-free alternative has a touch of sweetness. If you’re selecting sugar-free plant-based milks, you may want to add a bit more maple syrup.
Missy
Your recipes are so fun!
reeldishes
Thank you, Missy! I always have fun in the kitchen. More exciting recipes to come!