Paleo Eggnog

recipe

Creamy and laced with spices, this eggnog is both dairy and refined sugar free. It’s quick to whisk up and so thick and tasty!

Try this paleo eggnog on its own or with a splash of your favorite rum or brandy.

Ingredients

  • Time

    3 hours m

  • 8 servings

  • Cals

    cals

  • 1 cup Thai Kitchen Coconut Milk (unsweetened)
  • 1 cup non dairy milk - we used Califia Farms Unsweetened Almond Milk
  • 3 tbsp Field Day Organic Maple Syrup
  • ½ cup water
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla extract
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon

Directions

  • Mix Ingredients

    Add all ingredients to a medium saucepan and whisk well to combine. Place on the stovetop over medium-low heat.
  • Cook the Eggnog

    Cook the eggnog, whisking almost constantly, for about 15 minutes, until slightly thickened and coats the back of a spoon.
  • Chill the Eggnog

    Let chill in the refrigerator for at least 3 hours before serving.

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