Your favourite holiday drink just turned healthy! This recipe for Eggnog uses plant based milk instead of whole milk, light coconut milk instead of heavy cream and maple syrup or honey instead of refined sugar. And the best part? It’s easy to make and is just as good as the classic!
Ingredients
- 4 cups Unsweetened Almond Milk or any other plant-based milk
- 1 cup Coconut Milk canned, light
- ⅓ cup Honey or Maple Syrup
- 6 large Egg Yolks*
- 1 tsp Vanilla Extract
- 1 tsp Nutmeg
- ½ tsp Cinnamon
- ¼ tsp Ground Cloves
Directions
- In a medium saucepan, combine the almond milk, coconut milk, and honey or maple syrup.
- Heat the mixture over medium heat, stirring frequently to prevent burning or scorching, until it’s warm but not boiling.
- In a mixing bowl, whisk together the egg yolks.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Pour the combined mixture back into the saucepan and cook over low to medium heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Be careful not to let it boil.
- Remove the saucepan from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and optional rum or bourbon.
- Strain the eggnog to remove any cooked egg bits.
- Chill the eggnog in the refrigerator for at least 4 hours or overnight.
- Before serving, give the eggnog a good stir. Serve chilled.
Source: https://hiphipgourmet.com/recipe-for-eggnog-healthy/
