Instead of spending the time searching for a dairy free, refined sugar free eggnog recipe, I decided just to test out things in my kitchen. I remember making eggnog with my dad as a child. Milk, sugar, cinnamon, nutmeg and vanilla in a blender. As a lactose intolerant adult that watches the refined sugar, I thought I was doomed…..until now.
This recipe makes 2 cups of eggnog. “Warning: consuming raw or undercooked eggs can have potential health risks.” I have to put the disclaimer just like the restaurants. Also, the quality of your egg matters as far as taste in this recipe. I did not buy the 99 cent per 18 pack at the big name grocery for this, as it will change the end taste of the nog.
1 can (13.5 oz.) full fat coconut milk
1/2 cup water
1 egg (yolk and white separated)
1 Tbsp coconut palm sugar
1 tsp honey (more or less to taste)
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/8 tsp nutmeg
In a small sauce pan, on med-low heat bring coconut milk and water to a boil. Then, take off the heat.
Tempur the egg yolks by adding the 1/4 cup of the hot milk to the egg yolks and whisking. Repeat this process until half the milk is left. Then, add the egg mixture to the pot.
Reuse the bowl to whisk the egg whites until frothy. Then, tempura the egg whites as the yolks and add everything back in the pot. Whisk in the rest of the ingredients and pour in a cup. Top with a marshmallow and zap it in the microwave for 30 seconds to give it a warm treat-like feeling.
I made my own marshmallows with the recipe in Real Life Paleo by the Paleo Parents. It’s so easy, you’ll never buy marshmallows again.