The Holiday season is on it’s way and one of my husbands favorite holiday drinks is eggnog, last year we purchased our eggnog from our local health food store already made in cartons.
But this year though, we have a much stricter diet with no dairy in sight!
So I created this recipe to make my husbands favorite holiday drink a non~dairy reality.
This creamy slightly thick eggnog is made with almond milk and I use egg yolks to thicken it similar to making a custard.
This recipe is also great if you add rum to it, for an awesome spiked eggnog to curl up by the fire with or you can make it into a latte for a delicious morning coffee fix.
2 cups unsweetened almond milk (it must be from the refrigerated section) (I like the califia brand.)
4 egg yolks
1/4 cup honey
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon + extra to sprinkle on top
Place all ingredients in a blender and blend for about 2-3 minutes.
Pour the eggnog into a pot on the stove top on medium-low heat. Whisk constantly to avoid sticking and cooking the eggs.
Continue Whisking mixture constantly and vigorously until thickened and the mixture coats the back of a spoon or registers 180F, which should take about 15-20 mins.
Pour the eggnog into a glass bowl wrap with press and seal and chill in the refrigerator until set (about 1 hour)
The eggnog when it’s cold, can become very thick so just Blend with a whisk or a fork.
If you find that it’s far too thick, simply add a bit more almond milk until you reach the consistency you enjoy.
Pour into cups and sprinkle with cinnamon and nutmeg.