Eggnog

I freaking love eggnog.  I love making it, and I love sipping it by the fireplace. Also, I am not sorry that it’s a cliche. That’s why I whipped up this dairy-free, refined-sugar-free eggnog, so I can sip the night away with a homemade classic.

Here’s what you need:

1 egg, separated
1 ½ cup coconut milk, carton
2 tbsp maple syrup
1 cinnamon stick
½ tsp vanilla extract
Dash of nutmeg

Directions:

1. Add coconut milk, cinnamon, and nutmeg to a saucepan over medium heat and allow to simmer for up to 10 minutes, allowing the nutmeg and cinnamon to infuse into the milk.
2. In a separate bowl add egg yolk and maple syrup and whip until well-mixed.
3. Remove cinnamon stick from hot milk mixture. Temper the egg and sweetener mixture by adding the hot milk mixture very slowly to the bowl, whisking the eggs continuously to avoid curdling.
4. Return mixture to saucepan and place on the stove over medium heat. Heat to 160 F, stirring continuously. Once eggnog reaches 160F, pour into desired mug.
5. Optional additional step: Whip egg whites to stiff peaks with a hand mixer. Gently fold into eggnog.
6. Pour into a large mug. Refrigerate eggnog for an hour to allow to thicken and set.
7. Enjoy chilled.

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Eggnog

I freaking love eggnog.  I love making it. I love sipping it by the fireplace, and I am not sorry that it's a cliche. That's why I whipped up this dairy-free, refined-sugar-free eggnog, so I can sip the night away with a homemade classic.

Author: Maddie Augustin

Ingredients

• 1 egg separated
• 1 ½ cup coconut milk carton
• 2 tbsp maple syrup
• 1 cinnamon stick
• ½ tsp vanilla extract
• Dash of nutmeg

Instructions

1. Add coconut milk, cinnamon, and nutmeg to a saucepan over medium heat and allow to simmer for up to 10 minutes, allowing the nutmeg and cinnamon to infuse into the milk.
2. In a separate bowl add egg yolk and maple syrup and whip until well-mixed.
3. Remove cinnamon stick from hot milk mixture. Temper the egg and sweetener mixture by adding the hot milk mixture very slowly to the bowl, whisking the eggs continuously to avoid curdling.
4. Return mixture to saucepan and place on the stove over medium heat. Heat to 160 F, stirring continuously. Once eggnog reaches 160F, pour into desired mug.
5. Optional additional step: Whip egg whites to stiff peaks with a hand mixer. Gently fold into eggnog.
6. Pour into a large mug. Refrigerate eggnog for an hour to allow to thicken and set.
7. Enjoy chilled.