A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It’s rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!
Eggnog is one of those things people tend to absolutely love or hate. I didn’t grow up drinking eggnog as a holiday tradition, but Isaac likes it so he introduced me to it a few years ago. As I’m typing this I’m realizing that it’s kind of funny that my Jewish husband is the one who introduced ME to eggnog.
Anyhow, once I tried eggnog I realized that while I adore the taste of it, I’m not so fond of its heaviness. Plus, there are a ton of ingredients in the packaged stuff that aren’t so EBF-friendly. Heavy cream, corn syrup, thickening agents and preservatives to name a few.
With that in mind I was inspired to create a lightened-up, clean eating eggnog recipe that’s dairy-free, but still rich, thick and loaded with festive holiday spices. I ended up with a delicious creamy beverage that I’d be happy to drink all December long.
To keep this eggnog light I choose to use a blend of almond and coconut milk, egg yolks and pure maple syrup. No heavy cream or refined sugar here!
I really like the light and sweet flavor that the maple syrup adds, but feel free to experiment with your favorite sweetener. I have a feeling that honey would work really well. You could also try a sugar-free version with stevia. The texture might change a little bit, but I think the eggnog would still taste great.
coconut milk – either light or regular will work, whatever your preference.
maple syrup – my favorite natural sweetener, you can use your favorite liquid sweetener of choice.
vanilla – a flavor enhancer.
cinnamon, ground nutmeg and ground clove – the perfect spice blend!
rum or whiskey – totally optional!
How to Serve Eggnog
Eggnog can be served warm or chilled over ice with a pinch of cinnamon or nutmeg on top. It’s a delicious drink to enjoy during the holiday season, with or without a splash of alcohol. One batch makes at least four drinks so it’s perfect for parties too!
Why Does Eggnog Curdle?
Eggnog can curdle quite easily if you’re not careful! It’s very important to keep your stovetop at a medium-low temp. If the saucepan gets too hot or is left on the heat too long your eggnog will curdle. It’s also important to constantly stir your eggnog while it’s on the heat. If you skip this step it can cause the eggnog to curdle.
A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It's rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!
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 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 or whiskey, if using.