Ingredients

The following ingredients have 4 Servings
  • 2 cups vanilla almond milk
  • 1 15 oz can regular coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • pinch ground cloves
  • 3 eggs yolks
  • ⅓ cup maple syrup
  • 2-3 oz rum, whiskey, brandy or bourbon (optional)
  • Cinnamon sticks (for serving)

Instruction

  • Add almond milk, coconut milk, vanilla, cinnamon, nutmeg and cloves to a saucepan and heat over medium heat until simmering (not boiling).
  • Meanwhile, place egg yolks and maple syrup in a blender and blend on low-medium speed for about 30 seconds minutes until mixture is light and fluffy.
  • Once milk is simmering, turn blender on low and slowly add milk mixture a little at a time. It’s important to add the milk slowly to temper the eggs so they don't curdle!
  • Add eggnog mixture back to saucepan and heat over medium-low heat, whisking constantly until mixture thickens, about 10-15 minutes. At this point the eggnog should be thick enough to coat the back of a spoon.
  • Remove from heat and let eggnog cool to room temperature. Transfer to a jar (I used a 32 oz mason jar), cover and refrigerate overnight or for a few hours until chilled.
  • Serve chilled over a cube or two of ice with a sprinkle of cinnamon on top and a cinnamon stick. Add a splash of rum, whiskey or bourbon, if using.