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Get your festive and dairy-free eggnog fix with this recipe from Eating Bird Food, a member of The Good Eggs ambassador program.
2 cups unsweetened vanilla almond milk
15 oz can light or regular coconut milk
3 Pete & Gerry’s Organic egg whites (or 1/3 cup liquid egg whites)
1/3 cup maple syrup
1 teaspoon vanilla
1/2 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, transfer 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.