Traditional eggnog is made with eggs, whole milk, and heavy cream, which unfortunately won’t work for those of us avoiding conventional dairy. I’ve been wanting to make some that tasted good and even had some nutritional value, so we're giving this one a try!
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 2 cups unsweetened almond milk, or dairy free milk of choice
- ¼ cup maple syrup
- 5 egg yolks
- 1 tsp nutmeg, + more for garnish
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ⅓ cup Flor de Cana dark rum
- Dairy free whipped cream, for topping, optional
Instructions
- Add the egg yolk and maple syrup to a medium bowl and using a hand mixer, mix on high until light and fluffy (about 2 minutes).
- To a medium saucepan over medium high heat, add the coconut milk, almond milk, nutmeg, and cinnamon. Cook while whisking often until the mixture just begins to simmer.
- Very slowly pour the milk mixture into the bowl with the egg yolks and maple syrup while mixing with the hand mixer. It is important to go slow while continuously mixing to temper the eggs. We don't want them to scramble / cook!
- Pour the mixture through a fine mesh strainer back into the pot on the stove. Whisk constantly over medium low heat for 3-4 minutes. Remove from heat and add the vanilla and the rum. Whisk to combine. Let it cool to room temperature, then refrigerate for 2-3 hours. Top with dairy free whipped cream, and garnish with a cinnamon stick, and more grated nutmeg. Enjoy!
Derived from Mary's Whole Life
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