Eggnog, Lightened Up
Delicious holiday eggnog without refined sugars or heavy cream. Enjoy it as is, spike it for an enjoyable adult drink, or add it to your coffee instead of creamer. Make it diary-free by using almond milk or coconut milk.
Servings: 4 cups
Ingredients
- 2 cups milk almond milk, coconut milk, cow’s milk
- 3 whole cloves
- 4 large egg yolks
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 ½ cups cashew milk
Instructions
- In a large saucepan, warm 2 cups milk (almond, coconut, cow’s) and cloves over medium-low heat for 5 minutes. *Do not bring to a boil.
- In a medium bowl, lightly whisk egg yolks. Add maple syrup, vanilla, nutmeg, and cinnamon. Whisk until combined.
- Temper the eggs by adding a ladle full of the warm milk to the egg mixture. Whisking to fully combined. Add another ladle full of the warm milk and whisk until combined.
- Pour the egg mixture into the saucepan with the warm milk. Heat on medium-low heat for 5 minutes, stirring continuously. * Do not let it boil.
- Pour the eggnog through a fine-mesh sieve into a glass container and mix in the cashew milk.
- Cover and refrigerate until completely chilled, about 5 hours.
Notes
Notes:
I like to pour my eggnog through a fine mesh sieve directly into a large (4 cups) glass liquid measuring cup, that already has 1 ½ cups of cashew milk in it.
To make the eggnog thicker and creamer, try using whole milk or full fat coconut milk (this may add a coconut flavor to your eggnog) for the first step or use cashew milk for both parts.
Adding an extra egg yolk or two will also help thicken it a bit and add a richer flavor.