Ingredients

The following ingredients have 4 Servings
  • 4 cups unsweetened almond milk
  • 6 egg yolks
  • 2/3 cup raw honey
  • 1 tsp ground nutmeg, (plus more for topping)
  • 1 1/2 tsp ground cinnamon, (plus more for topping)
  • 1 tbsp whole cloves
  • 1 tsp pure vanilla extract

Instruction

  • In a kitchen blender, add the unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.
  • Pour the mixture into a sauce pan or deep pot, add the whole cloves, and heat over medium heat.
  • Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
  • We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.
  • Once the eggnog has thickened, turn off the heat, and stir in the vanilla extract.
  • Strain the mixture using a fine mesh strainer to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6-8 hours, or overnight.
  • When ready to serve, we love to sprinkle with a little nutmeg and cinnamon.