I’m kidding! Sort of. Actually, If you read regularly, you might have noticed that this my third boozy breakfast food post. I swear, I didn’t do it on purpose. That’s particularly true in this case; when I decided it was time to create an eggnog flavored French toast recipe, well, the whiskey kind of presented itself as a crucial element.
Coconut milk, it turns out, makes a fantastic French toast batter. In fact, it turned out to be my favorite French toast base, and was, incidentally, an ideal substitute for the heavy cream you’d find in eggnog. Vegan nog French toast was born. Whiskey infused maple syrup was born simultaneously, because everyone loves some booze in their nog. Don’t worry though, the syrup simmers long enough that you shan’t get buzzed.
The recipe for my favorite new French toast and boozy topping can be found over at Running on Real Food, where I have the pleasure of guest posting today.