There are few gatherings I look forward to more than winter potlucks with friends – casual, intimate, totally laid back evenings with too many bottles of wine, thick socks and thicker sweaters, and everyone’s best renditions of comfort food. Those story book evenings where everyone’s gathered in just a little too close, for warmth and for the sheer purpose of togetherness, to just be and celebrate life. The perfect time of year for just that sort of jaunt, when everyone’s in ‘the spirit’, tonight Andrew and I are making our way to our third annual White Elephant. Think wondrous gifting and cheer, it wouldn’t be a party without a little something sweet on the table.
This year we’re bringing Eggnog Cream Parfait Pots, a five ingredient dessert decadent enough to wow even the most grinchy guest. Plant based and vegan friendly, each personal parfait layers warming and spicy gingerbread with almost caramel like maple almond butter sauce and fluffy homemade eggnog cream. Requiring only seconds of whipping, the eggnog cream is a simple combination of rich coconut, naturally sweetening maple, and Califia Farms’ Holiday Nog, their almond milk based, soy, dairy, gluten, GMO, and carrageenan free, healthful holiday sip. Creamy, salty, spiced, and indulgent in all the right ways we serve ours alongside chilled glasses of spiced rum spiked nog, for that extra nip of cheer, with carols a’ blaring.
Nog Cream Parfait Pots [makes 4]
2 cans full fat coconut milk, refrigerated overnight
6 tablespoons Califia Farms Holiday Nog
5 tablespoons pure maple syrup, divided
¼ cup crunchy almond butter
4 servings gingerbread cookies, homemade or store bought, roughly chopped
Open both cans of chilled coconut milk and separate the solidified cream from the liquid. Discard of liquid, or save in an airtight tupperware for future use.
In an electric stand mixer fitted with a whisk attachment, beat the coconut milk’s cream on medium-high with the Holiday Nog and 1 tablespoon maple until smooth and creamy. Set aside.
In a medium bowl, whisk together remaining 4 tablespoons maple with almond butter. Set aside.
To Assemble: In 4 small glasses, layer even amounts of chopped ginger cookies with eggnog cream, then almond butter mixture, repeating until there are two layers of each component. Top each glass with a few extra ginger cookie crumbles, serve and enjoy!
Note: These personal parfait pots work equally as well as an individual eggnog trifle – simply layer each component, as listed above, in one larger glass serving bowl for your potluck gathering.
Thank you Califia Farms for sponsoring this post and thank you for reading!