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.
3 hours m
- 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
Mix IngredientsAdd all ingredients to a medium saucepan and whisk well to combine. Place on the stovetop over medium-low heat.
Cook the EggnogCook the eggnog, whisking almost constantly, for about 15 minutes, until slightly thickened and coats the back of a spoon.
Chill the EggnogLet chill in the refrigerator for at least 3 hours before serving.