Mr. Peel is known for his classic eggnog recipe. Each friend, neighbor or family holiday party invitation comes with a request for eggnog attached. We debated, holidays were a special occasion so maybe a little dairy and sugar would be OK? But really the holidays are more than one special moment so why start cheating now?
This was one recipe we could easily do gluten, dairy and refined sugar free. Our friends and family agreed it was just as good as the original and felt less heavy after imbibing. Enjoy Mr. Peel’s recipe. I am sure the multiple batches he had to sample was tough!
How to Make Gluten Free Eggnog
Many Celiacs debate whether distilled alcohol is gluten free if the base ingredient comes from wheat, barley or rye. Beyond Celiac says yes, it is safe to consume. You can read more about that here. BUT you know your body best. If in doubt, always safer to stick with a choice that doesn’t use cereal grains in the mash. Here’s the suggested brands for a totally gluten free eggnog: ½ cup Captain Morgan’s Rum, ½ cup calvados (apple brandy) and 1 cup Queen Jennie (sorghum whiskey).
Or you can make a non-alcoholic version…
How to Make Non-Alcoholic Eggnog
Totally avoiding alcohol? I like to add a touch, maybe a ¼ cup, of unsweetened apple juice in place of the liquor. Apple gives it a bit more spiced flavor but doesn’t water it down or make it overly sweet.
Do you have any favorite holiday eggnog memories? Share in the comments!
Me personally? Yeah, my not-best holiday moment was being disqualified from the ugly sweater contest this year. Apparently ugly holiday jumpsuits don’t count. I strongly believe that anything in jumpsuit form should win a prize. Bah humbug!
A classic eggnog with a healthier spin.
- 6 egg yolks
- 1/3 c honey
- 1/3 c maple syrup
- 3/4 tsp nutmeg, ground
- 1/2 tsp cinnamon
- 1 1/2 c macadamia nut milk, divided substitute any nut or non-dairy milk
- 14 oz coconut milk, full fat approx 1 can
- 1 tsp vanilla extract
- 1/2 c spiced rum
- 1/2 c cognac
- 1 c whiskey
In a medium bowl, whisk together egg yolks, honey, maple syrup, and nutmeg and cinnamon until well combined and thickened slightly.
In a medium saucepan, heat 1 cup macadamia nut milk and coconut milk over medium heat until steaming.
While whisking the egg mixture, slowly drizzle the steaming milk mixture into the egg mixture, tempering the eggs. Whisk until well combined.
Remove from heat and immediately stir in the remaining macadamia nut milk. Strain through a fine mesh strainer.
Stir in all the liquors and vanilla extract.
Chill thoroughly (about 6 hours) and serve very chilled with fresh nutmeg sprinkled on top.
- Any nut milk or non-dairy milk will due but this macadamia nut milk has an extra sweetness with no added sugar.
- Suggest chilling at least 24 hours to take the bite out of the whiskey.
- Eggnog will last up to 5 days in the refrigerator.