Festive Holiday  Eggnog

December 23, 2013
0 Ratings
  • Makes 4 servings
Author Notes

Of the many foods associated with the winter holidays, few are as tied to the season as eggnog. Eggnog belongs to the winter. Rich and heavy with froth, foam, cream, and depending on the recipe spirits. In fact, eggnog’s predecessors were apparently concocted to serve that very purpose, to offset the arrival of winter and its weather-related afflictions. Eggnog has stayed true to it's seasonal roots and is a now a popular thick, milky beverage materializing around mid- November until New Year's. This is my holiday dairy free version of the original eggnog. Easy and yummy! —simply 123 allergy free

What You'll Need
  • 4 large eggs
  • 2 cups of canned full fat coconut milk; not the "lite"
  • 1/3 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg, plus a pinch more for garnish
  • 3 tablespoons rum (optional)*
  • An additional splash of coconut milk to add prior to serving
  1. In a saucepan on the stove top combine the coconut milk and honey. Allow the mixture to become warm and steamy, being careful but not to allow it to simmer or boil. Remove from the heat.
  2. In a large bowl beat the egg yolks until thick.
  3. Slowly pour about half of the milk mixture, from step 1 above, into the beaten egg yolks , whisking continuously. This is called tempering the eggs.
  4. Now add the mixture from step 3 above back into the saucepan with the remaining milk mixture.
  5. Return the saucepan to the stove top, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit and starts to thicken. Note: It is very important not to allow the mixture to come to a boil, or it will curdle, however if it does curdle, no worries just pour the eggnog into a blender and give it a quick whirl. It will smooth out in no time!
  6. Remove the saucepan from the heat, stir in the vanilla, nutmeg and ground cinnamon. Sir in the optional rum. Chill completely in the refrigerator until ready to serve. If desired add the splash of additional coconut milk and a sprinkle of nutmeg.
  7. *Please note that pure rum is distilled from sugar-cane and thus should be gluten- free. However, spiced rum can be contaminated because the spices themselves may have gluten ingredients or have been processed by a contaminated facility.
  8. See more of my recipes at:
Contest Entries

See what other Food52ers are saying.

0 Reviews