Dairy Free Eggnog
This eggnog uses almond and coconut milk, egg whites and pure maple syrup. It's lighter in calories and dairy-free, but still just as delicious as traditional eggnog.
- 2 cups unsweetened vanilla almond milk
- 1 15 oz can light or regular coconut milk
- 3 Pete & Gerry’s Organic eggs separated or ⅓ cup liquid egg whites
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- pinch freshly ground nutmeg
- pinch ground clove
- rum or whiskey optional
Place all ingredients except alcohol in a blender and process for 2-3 minutes.
Pour eggnog mixture into a saucepan and heat over medium-low heat. Simmer for 15 mins – whisking constantly, being careful not to boil or burn the liquid -- until the mixture has reduced and thickened. At this point the eggnog should be thick enough to coat the back of a spoon.
Remove from heat and let eggnog cool before placing in the fridge to chill. Once cool, I transferred the eggnog into a large mason jar for storing in the fridge until ready to use.
Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.
Serving: 1cup | Calories: 184kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 20g