I wish I could express in words how much I love egg nog. It’s so creamy, rich, sweet, and familiar tasting. Unfortunately I’m super lactose intolerant so drinking it isn’t really an option for me (Tragedy, I know). There are a few good dairy-free egg nog options out there but they all lack that deliciously creamy perfect eggnoggy taste. This year, I’m taking things into my own hands and making it at home.
I was nervous that it would be weird or too cinnamon-y as most dairy-free options of classics can be, but OMG guys it’s so good. Almost too good! I wish I could send you all a jar of this to try for yourself . . . Or you could just make it I suppose. It has the perfect consistency. The only thing I would change next time is a little less nutmeg and cinnamon. I’m going to keep experimenting with this for the next few weeks so will keep you posted. Let me know if you do as well!
I will totally serve this at every holiday party I host (tips on how to dress as a hostess) with brandy and a sprinkle of nutmeg.
I followed this recipe.
– 6 egg yolks
– 1/2 cup sugar
– 1 1/2 cups almond milk (or other dairy-free milk)
– 1 stick whole cinnamon
– 20 ounces coconut milk
– 2 tspns pure vanilla extract
– 1/2 tspn ground nutmeg
– 1/4 tspn ground cinnamon
– 6 to 8 tblspns rum/brandy (optional)
– In a medium bowl, combine the egg yolks and sugar.
– Whisk briskly until thickened. Set the bowl aside.
– In a medium saucepan over medium heat, slowly heat the almond milk with the cinnamon stick, stirring frequently, until the cinnamon becomes fragrant and the milk has been reduced by about one-third.
– Remove the saucepan from the heat, and discard the cinnamon stick.
– Pour the reduced milk it very slowly into the egg yolk and sugar mixture, whisking constantly.
– Return the mixture to the saucepan, and stir in the coconut milk.
– Return the saucepan to the stovetop, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit (don’t let it break into a full rolling boil, or it will curdle) and starts to thicken.
– Remove the pan from the heat, stir in the vanilla, nutmeg, and ground cinnamon.
– Stir in the optional rum.
– Chill completely in the refrigerator until ready to serve.