Traditional from scratch dairy free Eggnog
A surprisingly easy to make and light and fluffy spiked eggnog recipe. You'll be making from-scratch dairy-free eggnog for all your future holiday parties with these recipes.
Servings 24 small cups
Calories 111kcal
Equipment
- Electric mixer with a whisk attachment
Ingredients
- 6 large eggs
- 1/2 cup maple syrup
- 1 can coconut cream 13.5 oz
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 tsp vanilla extract
- 1/2 cup bourbon use high-quality bourbon for a good tasting drink
- 1/2 cup aged rum use high-quality rum for a good tasting drink
Instructions
- Separate eggs. Set whites aside.
- Hand whisk yolks with all other ingredients. Make this portion up to 2 weeks in advance. Best if done at least 1 day before serving.
- When ready to serve, whisk whites in a mixer with a whisk attachment on high speed until peaks are firm. about 3-5 minutes. Make sure not to over-whip.
- Fold whites into the yolk mixture.
- Serve with freshly grated nutmeg and enjoy!
Notes
Gently fold the whipped egg whites into the yolk mixture for a light final product.
The eggnog with the alcohol mixed in will store for a couple of months in the fridge though it doesn't typically last that long.
This is a thick drink, so small servings around 2-6 oz work best. Serve with dusted nutmeg and an anise star.
Nutrition
Calories: 111kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 17mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg