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Dairy Free Eggnog

Dairy Free Eggnog

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Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 3 hours
Total Time 3 hours 20 minutes
Course Drinks
Servings 2

Equipment

  • Blender

Ingredients
  

  • 2 cups vanilla almond milk
  • 2 tbsp raw honey or pure maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 4 egg yolks
  • 1 tsp vanilla extract

Instructions
 

  • Measure and blend all ingredients together for a minute to a minute and a half. The mixture should be light colored and slightly frothy.
  • Pour the mixture into a pot on the stove over medium/low heat for 15 minutes, whisking frequently. Keep an eye on it and ensure it doesn’t boil to avoid the eggs from scrambling.
  • Once the mixture thickens slightly and coats the back of a spoon, pour into a jar and store in the fridge overnight (or a few hours, minimum).
  • Once ready to serve, blend again if any of the eggnog has separated, or add to a mason jar with a lid and shake.
  • Serve chilled and top with cinnamon. Cheers!

Notes

Non-alcoholic homemade eggnog will last in the fridge for 3-4 days.