Dairy Free Egg Nog
Egg nog is a winter drink staple. If you are new to egg nog or have been drinking it for years, making your own will change the way you enjoy your favorite holiday beverage.
Equipment
- Stand or Hand Mixer
- large bowl
- Large pot
- Grater if using fresh, whole nutmeg
- Container to store egg nog (Ball Jar)
Ingredients
- 4 Egg Yolks
- 2 Tbsp Sugar
- 27 Oz Coconut or Almond Milk
- 1¾ tsp Nutmeg, freshly grated* (1 whole nutmeg) See Note if using pre-ground nutmeg
- 1 tsp Cinnamon
Instructions
- In a large bowl beat the egg yolks for a couple of minutes until scrambled
- Gradually add the sugar until completely dissolved
- While egg yolks and sugar are mixing, Bring the almond or coconut milk to temperature (140° Fahrenheit) on medium heat.
- Once egg yolks and sugar have dissolved add the nutmeg and cinnamon.
- Once the liquid has reached 140° Fahrenheit turn your mixer on slow and SLOWLY add the liquid to the egg mixture. This will temper the eggs. Pour a little liquid in at a time, let the eggs incorporate the liquid and cool down a little, then add more hot liquid. Repeat until all of the liquid has been added to the eggs.
- Pour the egg and milk liquid back into the pot and bring back up to 160° Fahrenheit.
- This process requires a little bit of patience. You will notice that the temperature reaches about 140° Fahrenheit and takes a bit to reach 160° Fahrenheit.
- Remove from the heat and transfer to a Ball jar. Let the egg nog cool on the counter before transferring to the fridge.
- Once cool, shake before serving and top with nutmeg and cinnamon and enjoy!
- Egg nog will last about 5 days stored in the fridge.
Notes
Notes:
*If you use pre-ground nutmeg you only need about 1tsp. It is much more potent in flavor than freshly ground.
*If using coconut milk be aware that depending on the brand of milk, it may have fat that solidifies when the egg nog has cooled. It may also be thicker than the almond milk.
To thin it out add a little more coconut milk or almond milk to the egg nog mixture when serving.