A cup of homemade dairy-free eggnog is quite the treat during the holidays!
As a kid, I looked forward to the eggnog my mom would buy at our local grocery store. My brothers and I would sprinkle it with nutmeg and drink the thick sweet liquid while listening to Christmas music. My parents would add a little Baileys or Kahlua – I never understood how good that combination was until I grew up a bit.
I hadn’t actually made homemade eggnog until a few days ago. It’s not difficult, but takes a bit of patience to whisk the liquid until it gets thick. All the effort is worth it, though. I mulled over different recipes for several days beforehand and predicted my “perfect” eggnog would include raw yolks. Boy, was I wrong! The cooked eggs create a caramel-custard flavor I couldn’t match with raw yolks.
I prefer my eggnog spiked with a little brandy and sprinkled with a bit of nutmeg. Now that’s something I can look forward to. 🙂
Homemade Eggnog (with dairy-free option)
Adapted from Cook’s Illustrated.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Category: Drinks
- Diet: Gluten Free
Ingredients
For the eggnog:
- 6 large eggs
- 2 large egg yolks
- 3/4 cup maple syrup (I prefer Grade B)
- 4 cups coconut milk or whole milk (if you can tolerate dairy)
- 1/2 cup brandy (optional)
- 1 tablespoon vanilla extract
- 1/2 cup coconut milk or heavy cream, whipped into soft peaks, optional (if using coconut milk, use this method to whip) (or heavy cream whipped into peaks if you can tolerate dairy)
- 1/4 teaspoon grated nutmeg
Instructions
- Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
- Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.
Nutrition
- Serving Size: Serves 12
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