1/3cupfull fat coconut milkfrom the can, stirred than poured
2 1/2tablespoonshoney or maple syrup
1tsporganic ground cinnamon
1/4organic ground cloves
1/4organic ground nutmegoptional
1tsporganic vanilla extract
Add all ingredients to ablender accept the vanilla. Blend on high until well combined (30 seconds).
Transfer mixture to a saucepan and cook on medium-high for 5 minutes, whisking often, careful not to bring to a boil.
After 5 minutes, lower to medium-low and cook for 10 more minutes, whisking often.
Remove from heat, whisk in the vanilla. Let rest for 10 minutes.
Pour mixture through a sieve into a large glass container. Store in the refrigerator for up to 5 days. For a warm version, pour and serve with a dollop of coconut cream after mixtures rests.
Each serving is approximately 2/3 cup.
Do not bring mixture to a boil. If mixtures starts to bubble before 5 minutes when on medium-high, reduce heat to low and gradually raise to medium. 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 no bubbles.
This eggnog is tasty when served hot or cold. It will thicken overnight in the fridge for a more traditional eggnog consistency.
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