Light Non-Alcoholic Eggnog
Introducing Light and Healthy Non-Alcoholic Eggnog without the guilt (and you can have it all year round!). Yes, you can rejoice now!
Equipment
- blender
- Stock Pot or Large Deep Skillet
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Ingredients
- 4 cups unsweetened almond milk
- 6 egg yolks
- ⅔ cup raw honey
- 1 teaspoon ground nutmeg, plus more for topping
- 1 ½ teaspoon ground cinnamon, plus more for topping
- 1 tablespoon whole cloves
- 1 teaspoon pure vanilla extract
Instructions
- 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.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 292mgSodium: 342mgPotassium: 58mgFiber: 1gSugar: 47gVitamin A: 390IUVitamin C: 0.2mgCalcium: 353mgIron: 1.2mg
Tried this recipe?Let us know how it was!
