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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
Servings: 2
Course: Drinks
Ingredients Equipment Method Notes

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

Equipment

  • Blender

Method
 

  1. Measure and blend all ingredients together for a minute to a minute and a half. The mixture should be light colored and slightly frothy.
  2. 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.
  3. 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).
  4. Once ready to serve, blend again if any of the eggnog has separated, or add to a mason jar with a lid and shake.
  5. Serve chilled and top with cinnamon. Cheers!

Notes

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