Arrow Created with Sketch. Back to The Recipes Dairy-Free Eggnog Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 11 Ratings PRINT Prep Time 10 minutes Cook Time 15-20 minutes Serving Yield 6 servings 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) Nutritional Information Servings: 6 Amount Per Serving: Calories 210, Fat Cal. 140, Total Fat 16g (25% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 100mg (4% DV), Total Carb. 14g (5% DV), Fiber 1g (4% DV), Sugars 12g, Protein 4g, Vitamin A (4% DV), Vitamin C (2% DV), Calcium (20% DV), Iron (15% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Jeanne Sherman January 28, 2021 NO, NO, don't water this down serving it with ice! How CREATIVE ! We do not use any of the so-called "milks" in our house, but this should be a superb treat for those who cannot tolerate dairy. I much prefer my cream/milk recipe, in which we separate the eggs, putting stiffly beaten whites on top of the nog in a punch bowl, and not mixing them in. And please, don't limit the fresh ground nutmeg to a "pinch!" Reply Page 1 Created with Sketch. 1 Reply [email protected] January 29, 2021 Thanks for all the great feedback, Jeanne. We can't wait to hear if you give this recipe a try! Reply Page 1 Created with Sketch.
