Description
Tis the season for an eggnog! But rather than the excessive dairy festival that is conventional eggnog, make up this delicious batch of dairy-free eggnog with coconut milk, eggs, maple syrup and cinnamon.
Ingredients
Scale
- 4 cups canned, full-fat coconut milk
- 4 egg yolks
- 1 tablespoon maple syrup
- 1 vanilla bean
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 1 teaspoon almond extract
Instructions
- In a large pot on medium low, combine milks, almond extract, cardamom, nutmeg, cinnamon, vanilla bean and maple syrup. Don’t let the pot come to a boil.
- In a medium-sized bowl, whisk four egg yolks until small bubbles appear.
- Take a small amount of the hot milk mixture and temper the yolks.
- Once the yolks reach the same temperature, add the yolks into the pot with the hot milk mixture.
- On medium, allow mixture to come to a slight boil and then stir well and remove from heat.
- Allow eggnog to cool before chilling in the fridge.
- Let sit in the fridge for about 30 minutes to one hour.
- Pour out a serving in a glass and top with some additional nutmeg.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Beverages
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 oz (139g)
- Calories: 262
- Sugar: 1.6g
- Sodium: 46mg (3% DV)
- Fat: 26.3g
- Saturated Fat: 22.1g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 5.2g
- Fiber: 0.1g
- Protein: 5.1g
- Cholesterol: 82mg
Keywords: dairy-free eggnog recipe, non-dairy eggnog
