If you do not drink animal milk for whatever reason but love eggnog (presuming you have had real eggnog) you will surely have tried some of that store bought no-nog. While it is nice to see there are dairy free alternatives I don’t like it at all. For the size of the carton it is far too expensive, the ingredients list is all wrong and it leaves me feeling sad and disappointed.
Traditional eggnog is not that much better for you as it heavily relies on egg yolks and heavy cream. To make mine lighter, healthier and dairy free I used coconut milk and more egg whites. This gives you a frothy sweet custard drink.
I also opted to not add any alcohol as I was thinking of drinking it in my morning coffee and don’t really fancy whiskey (my choice of alcohol) for breakfast.
If you are worried about the coconut flavour don’t be as the nutmeg mellows out the coconut and I’m sure nobody would realized that this was dairy free at all.
My version is also a cooked egg nog meaning you don’t need to worry about getting sick from raw egg. I personally don’t have a problem with the non-cook version, however I don’t think it is as good as cooked eggnog.
Also the longer this sits in the refrigerator the better the flavours and the thicker it becomes. I do recommend making plenty more so you don’t run out over the holidays.
- 4 Egg yolks
- ½ Cup sugar, halved
- ¼ Cup water
- 2½ Cups Coconut milk
- ½ Vanilla pod
- 1 Tsp freshly grated nutmeg
- 6 Egg whites
- 3 Ounces whiskey (optional)
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add one half of the sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine coconut milk and vanilla pod and bring just to a boil, stirring occasionally. Turn heat down to a simmer and add egg yolk and sugar mixture.
- Cook until the mixture reaches 180 degrees, constantly stirring so egg does not scramble.
- Remove from the heat, stir in the nutmeg (and whiskey if using), pour into a jug, and set in the refrigerator to chill a few hours or overnight.
- In a stand mixer with a whisk attachment, beat the egg whites to soft peaks.
- While whisking egg whites bring other half of sugar and ¼ cup of water to a boil, ensuring all sugar has dissolved. Remove from heat and set aside.
- With the mixer running on high gradually add the sugar water and beat until stiff peaks form, then turn speed to low.
- Remover custard mixture from refrigerator, remove vanilla pod and gradually pour into the egg whites.
- Pour finished eggnog into a jug and refrigerate again for several hours or overnight before serving.
- Serve chilled with a sprinkle of nutmeg.