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dairy-free-eggnog
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Dairy-Free Eggnog

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4/5 - 3 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 5-6 cups

Finally! You can enjoy eggnog all season long, whether you're dairy intolerant or just avoiding milk and cream. Just whip up this dairy-free version with almond milk, coconut milk, and a splash of maple syrup.

By: Eating Bird Food

Ingredients

  • 2 cups unsweetened vanilla almond milk
  • 15 ounces light or regular coconut milk
  • 3 Pete and Gerry’s Organic Egg, whites only (or 1/3 cup liquid egg whites)
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Pinch freshly ground nutmeg
  • Pinch ground clove
  • Rum or whiskey to taste (optional)

Directions

Step 1

Place all ingredients except optional alcohol in a blender and process on high speed for 2-3 minutes, or until fully incorporated.

Step 2

Pour eggnog mixture into a saucepan and warm over medium-low heat until simmering. Simmer, whisking contantly and taking care not to boil or burn the eggnog, for 15 minutes, or until the mixture has reduced. The eggnog should be thick enough to coat the back of a spoon.

Step 3

Remove from heat and let eggnog cool to room temperature before placing in the fridge to chill. Once cool, transfer eggnog into a large mason jar or glass pitcher for storing in the fridge until ready to use.

Step 4

Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.

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