‘Tis the season for love, laughter, and eggnog! When it comes to the holidays there are always a few tasty treats on my mind; ginger cookies, peppermint patties, and a nice cold glass of spiced eggnog!
Why I choose to make eggnog from scratch…
Here’s the thing, yes the dreaded “thing”; as convenient as store bought eggnog’s are, they’re loaded with refined sugars and preservatives. With Christmas a few days away, you might feel as though the last thing you want to do is add another need-to-make item on your list, but what if I told you in only 15 minutes you could make the tastiest, creamiest, healthy-version eggnog ever (and it would last you the week)?! Trust me, it’s worth the 15 minutes –less time then it’ll take you to pick one up from the grocery store, and a much healthier option too (win-win)!
In case I didn’t sell yea on this recipe already, here are a few reasons why you’ll absolutely love it…
Reasons you’ll love this healthy dairy free homemade eggnog:
- Minimal set up/clean up.
- Allergen friendly; gluten, dairy, soy, and nut free.
- Naturally sweetened.
- Source of B vitamins and good fats.
- Creamy, smooth, and silky all at the same time!
- Double or triple the recipe, store in an airtight glass bottle with a pretty ribbon and you’ve got yourself the perfect Christmas party gift.
Healthy Homemade Eggnog Recipe
- 3 egg yolks pasture raised
- 3 cups organic unsweetened coconut milk beverage
- 1/4 cup full fat coconut milk from the can
- 2 1/2 tablespoons honey
- 1 tsp organic ground cinnamon
- 1/2 organic ground cloves
- 1/8 organic ground nutmeg optional
- 1/2 tsp organic vanilla extract
- Add all ingredients to a blender accept the vanilla. Blend on high until well combined (30 seconds)
- Transfer mixture to a saucepan and cook on medium for 5 minutes, whisking at least once a minute.*
- After the 5 minutes, lower to medium-low and cook for 7-8 more minutes.
- Remove from heat, stir in the vanilla, and pour into preferred class bottle (i.e. large Mason jar). Let cool with the lid off for 20 minutes, then close and store in the fridge for up to 5 days.
- Do not bring mixture to a boil. This is why I’ve separated steps 2 &3. If mixtures starts to bubble before 5 minutes when on medium, decrease temperature to low right away and gradually raise back up to medium-low after. This prevents the yolks from cooking too fast and creating little lumps in your eggnog. There should be a creamy layer on top when cooking but not bubbles – basically a very light simmer.
- This eggnog is tasty when served hot or cold, although it does thicken overnight in the fridge into a more traditional eggnog consistency (my preference).
- A few times I only had whole cloves on hand so I added in 5 cloves while the eggnog was warming and spooned them out before I poured it into the glass bottle.
- Sometimes I add nutmeg, sometimes I don’t – totally up to you but cloves are a must in my books.
- For this recipe, each serving is estimated at approx. 3/4 cup, although I enjoy serving ½ cup with a huge dollop of coconut whipping cream on top! Access my coconut whipping cream recipe.
How do you enjoy drinking eggnog –hot or cold; with a shot of espresso or on its own? This recipe is a festive treat that’s sure to please those taste buds. Give it a try and share your thoughts with me in the comment section below or on social media.
Helping you put Wellness 1st,