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Classic Eggnog- Dairy Free
A classic eggnog recipe with a healthier spin. This recipe is free from lactose, gluten and refined sugar.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
8
Calories:
388
kcal
Ingredients
▢
6
egg yolks
▢
⅓
c
raw honey
▢
⅓
c
maple syrup
▢
¾
teaspoon
nutmeg
▢
½
teaspoon
ground cinnamon
▢
1 ½
c
macadamia nut milk, divided
substitute any nut or non-dairy milk
▢
14
oz
coconut milk, canned
approx 1 can
▢
1
teaspoon
vanilla extract
▢
½
c
spiced rum
▢
½
c
cognac
▢
1
c
whiskey
Instructions
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, combine 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.
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.
Notes
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 2 weeks in the refrigerator.