The problem with egg nog is that I want to drink it all time. I tried to do this a few years ago when I realized, to my dismay, that grocery stores only carry it in December (the audacity!). So on a dark day in February I decided to make my own. Big mistake. Did you know that egg nog primarily consists of–well, I won’t tell you. You don’t want to know how the sausage gets made. Then you’ll end up at the grocery store at seven in the morning on a Saturday in December, staring wistfully at the shelves of thick, hearty, sunshine-in-a-carton Egg Nog, before bending down and comparing the gellan and locust bean gums in Almond Milk Nog to the carrageenan and caramel coloring in Soy Nog, and wondering which is “healthier.”
The soy nog has this chemical nutmeg twinge that tastes like Christmas in a uniquely American way, sort of like how cheese dogs taste like Independence, and waxy candy corn tastes like Halloween. The almond nog is a little better. It actually has brown specks in it, which I’m assuming are bits of nutmeg, though it has this tongue-coating effect that I find distressing. Verdict: soy milk and almond milk to do not taste like egg yolks mixed with heavy cream. The search continues.