Dairy-free Eggnog

Gluten free, Dairy free, Refined Sugar free, Yeast free, Corn free, Grain free

Why have I never done it before?! The process is simple enough, the ingredient list is short, and the end result is superb (and so much healthier than the store-bought version).

Lightly adapted from Spunky Coconut

Yield: 1000mL

Servings: 4

Ingredients

• 4 egg yolks

• 2.25 cups unsweetened vanilla almond milk

• 1 – 400mL can of full-fat coconut milk *see note

• 1/4 cup palm sugar

• 2 tsp pure vanilla extract

• 1 tsp ground nutmeg *see note

• 1 tsp ground cinnamon

• pinch allspice

Directions

1. My Mom taught me to separate the whites from yolks using this method. By far the easiest way!

2. Place egg yolks in a small mixing bowl and set aside

3. Combine remaining ingredients in a medium sized saucepan and bring to a simmer on medium heat.

4. Reduce heat to low.

5. Slowly add approximately 1/4 cup of the hot liquids to the egg yolks while whisking continuously. Continue until you’ve added about one cup of the liquid mixture to the egg yolks before transferring the yolks to the pot.

6. Bring back up to medium heat and whisk while simmering for 4 minutes.

7. Remove from heat and serve immediately or pour in a mason jar and refrigerate.

8. Best sprinkled with a touch of ground cinnamon and nutmeg!

note: if you are paleo, look for guar gum free coconut milk (easily found in the ethnic isles of many grocery stores!)

note: if you plan on drinking the eggnog right away, opt for less nutmeg (1/2 tsp is best). If you’re planning on letting it sit for 1-2 days before enjoying, go with 1 teaspoon. I found that the longer it sat, the more the flavor developed instead of hitting you with a strong punch of nutmeg!

Recipes Provided By our Friends at HealthyPursuit.com

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