A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It's rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!
- 2 cups vanilla almond milk
- 1 15 oz can regular coconut milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- pinch ground cloves
- 3 eggs yolks
- ⅓ cup maple syrup
- 2-3 oz rum, whiskey, brandy or bourbon optional
- Cinnamon sticks for serving
Add almond milk, coconut milk, vanilla, cinnamon, nutmeg and cloves to a saucepan and heat over medium heat until simmering (not boiling).
Meanwhile, place egg yolks and maple syrup in a blender and blend on low-medium speed for about 30 seconds minutes until mixture is light and fluffy.
Once milk is simmering, turn blender on low and slowly add milk mixture a little at a time. It’s important to add the milk slowly to temper the eggs so they don't curdle!
Add eggnog mixture back to saucepan and heat over medium-low heat, whisking constantly until mixture thickens, about 10-15 minutes. At this point the eggnog should be thick enough to coat the back of a spoon.
Remove from heat and let eggnog cool to room temperature. Transfer to a jar (I used a 32 oz mason jar), cover and refrigerate overnight or for a few hours until chilled.
Serve chilled over a cube or two of ice with a sprinkle of cinnamon on top and a cinnamon stick. Add a splash of rum, whiskey or bourbon, if using.
Serving: 1/4 recipe | Calories: 267kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 138mg | Sodium: 131mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g