This super easy recipe is great if you’re like me and either can’t do dairy or just don’t want that traditional Eggnog with milk, cause after one little glass of that, you’ll be hiding in a closet somewhere with your stomach in nots.
Luckily I put these simple ingredients together during the holiday season to make this dairy-free deliciousness with booze or without. Oh and of course, the best part is you can have more than one glass and not be uncomfortable! Score 😉
WHAT YOU’LL NEED:
- 3 cups of non-diary milk (I love coconut milk)
- 1 cup of coconut cream
- 1/2 cup of granulated sugar (or coconut sugar)
- 1/4 cup of maple syrup (optional)
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1 ounce of whisky or rum per serving (optional)
TOTAL PREP TIME: 10min
First things first, take your 1 cup of coconut cream and toss it in a big pot, this will also be your ‘main pot’ for cooking. Place on medium heat to melt/soften the cream.
After a few minutes, add the 3 cups of milk alternative, along with all the other ingredients, except alcohol. Whisk the mixture, while on low heat to combine the flavors…
Note: Sometimes boiling the milk for a minute or two, then simmering helps to break up all the spices that settle on top (left pic vs right)
After about 5-8 minutes your Egg Nog should be ready, give it a taste (careful it’s hot) to see if it’s sweet enough. Add sugar/syrup to your satisfaction.
Lastly, enjoy this beverage cold so I put mine in old wine bottles or containers, then let it chill in the refrigerator for at least an hour before serving. It will thicken up while in the fridge.
When you’re ready to serve, I like to put a shot (one ounce) of rum in a glass, then pour the Egg Nog on top of the booze to stir. For extra decoration and flavor you can add whipped cream (contains dairy though) and a sprinkle of nutmeg on top.
Enjoy, Drink Responsible and Happy Holidays!