You can’t have Christmas without eggnog, right?…
…and since I can’t submerge myself in a vat of my favorite store-bought variety this year, I knew I had to concoct my own dairy-free version (and it wouldn’t hurt if it was a bit less than 10,000 calories per sip).
Growing up, it seemed like eggnog was a staple during the holidays. That, along with making Christmas cookies, watching Clark Griswold’s painful house decorating experience, and belting out Gene Autry’s Rudolph the Red-Nosed Reindeer, were classic moments in the making.
Though I love the vegan nog I made last year, this year, I wanted something a bit more true to the traditional variety, sans alcohol and copious fat grams. 🙂
- 1 c. light coconut milk
- 1 c. dairy-free milk such as almond or hemp
- 3 T. coconut sugar
- 1/8 t. + 1/16 t. powdered stevia extract
- 3 egg yolks
- 1 t. vanilla
- pinch sea salt
- 1 t. freshly grated nutmeg
- Beat egg yolks until lighter in color.
- Add in sugar and stevia and beat until sugar is dissolved.
- Combine milks, salt, and nutmeg in a saucepan, and bring the mix to a boil, stirring occasionally.
- Remove the pan from the heat, and slowly mix it into the egg/sugar mix, stirring continuously.
- Return everything to the pot, stirring continuously, and heat until temperature reaches 160 degrees, or about 1-2 minutes (don't go longer or it will curdle). I usually turn off the heat after about 30 seconds and let the pan sit there for another minute or so while stirring.
- Add in the vanilla.
- Chill and serve!
Nutrition facts are based on using unsweetened almond milk as the dairy-free choice. Weight Watchers points (new system): 4
Adapted from this recipe
Thick and rich with the classic flavor from the fresh nutmeg, this is one recipe you’ll definitely want to have around for company (haters be-gone!).
Now all I need is the official Glass Moose Mug Set, a la Christmas Vacation, and my yuletide joy will be complete. 😀
Do you drink eggnog? What’s your favorite holiday tradition?
Shared with: Allergy-Free Wednesday