Light Eggnog

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 4 cups Almond milk, unsweetened
  • 6 Egg yolks

• Condiments

  • 2/3 cup Honey, raw

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1 tbsp Cloves, whole
  • 1 tsp Nutmeg, ground
  • 1 tsp Vanilla extract, pure

Found on asweetpeachef.com

Description

Directions

• 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