Cater to your lactose-intolerant guests at your next holiday party with this dairy-free egg nog. This quick and simple recipe is sure to impress!
Adapted from Chef Aaron Sanchez
Makes 8 Servings
2 cups almond milk (click here for homemade almond milk)
2 cups coconut milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
4 large pastured egg yolks
8 cinnamon sticks, for garnish (optional)
In a blender or food processor, process all the ingredients on high speed for 2 minutes, until the egg yolks are fully incorporated. Pour into a pitcher and refrigerate until chilled, for about 30 minutes.
Pour into glasses and serve chilled with freshly grated nutmeg sprinkled on top. Add a cinnamon stick, for garnish, if desired.
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