I know just the thing for your Food Hangover.
Start with egg yolks and sugar.
Temper the eggs (bring them slowly up to temperature so they don't scramble) by adding, very slowly, some almond milk (or other dairy-free milk) that you reduced by simmering with a cinnamon stick, whisking constantly.
Then just return the whole mess to the saucepan, add coconut milk (regular – not lite), and simmer again over medium heat, stirring constantly, until it begins to thicken. Stir in vanilla, ground cinnamon and freshly ground nutmeg.
Chill & enjoy.
|Dairy-Free Egg Nog|
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1 1/2 cups almond milk (or other dairy-free milk)
- 1 stick whole cinnamon
- 20 ounces (about 1 1/2 cans) coconut milk (full strength – not low fat)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cinnamon
- 6 to 8 tablespoons rum (optional)
- In a medium bowl, combine the egg yolks and sugar. Whisk briskly until thickened. Set the bowl aside.
- In a medium saucepan over medium heat, slowly heat the almond milk with the cinnamon stick, stirring frequently, until the cinnamon becomes fragrant and the milk has been reduced by about one-third. Remove the saucepan from the heat, and discard the cinnamon stick. Pour the reduced milk it very slowly into the egg yolk and sugar mixture, whisking constantly. This is how we temper the eggs, so they don't scramble (see photo). Return the mixture to the saucepan, and stir in the coconut milk.
- Return the saucepan to the stovetop, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit (don't let it break into a full rolling boil, or it will curdle) and starts to thicken.
- Remove the pan from the heat, stir in the vanilla, nutmeg, and ground cinnamon. Stir in the optional rum. Chill completely in the refrigerator until ready to serve.
With the mock ‘Milano' cookies we're going to make next week.
UPDATE: The Gluten-Free Milano Cookies Recipe is up!
Have a happy & healthy weekend. You deserve it.
P.S. If you haven't yet, please pick up a copy of My Cookbooks! I can't keep the blog going without your support!
Lactose Free Eggnog
My husband improvised this version to meet his self-imposed challenge of accommodating my dietary limitations (lactose and gluten intolerant). This one turned out light and full of flavor, without the cloying sweetness and overdone flavors of store bought eggnog and so many homemade recipes. Score: Husband – a delicious, tasty 1. Dietary limitation – a big, fat 0!
Makes approximately four mugs of eggnog.
2 Cups Breyers Lactose Free Natural Vanilla Ice Cream
4 Eggs, separated
Pinch salt (for use with egg yolks)
2/3 Cup almond milk (We use Blue Diamond Original. There’s enough vanilla flavor in the ice cream.)
2 Tablespoons liquor of your choice (optional) (We like a good blended Canadian whiskey.)
Few grains salt (for use with egg whites)
Taps nutmeg for garnish
NOTE: Use regular beaters or a wire whisk attachment with your mixer.
1. Cream ice cream in a mixer. Set aside.
2. Beat egg yolks with salt in a mixer until thick and lemon colored.
3. To yolks, add ice cream, almond milk, and liquor (if desired). Mix well.
4. Cover and refrigerate mixture until ready to use.
When ready to use:
5. Beat egg whites with a few grains of salt in a mixer to desired degree of stiffness. (We like them just soft enough to be able to be incorporated into the eggnog mix rather than sitting on top.)
6. Hand whisk the egg whites into the eggnog slurry.
7. Ladle into cups or mugs, sprinkle with nutmeg, serve and enjoy!
Heather :) :) :) says
yeah, yeah, yeah…i LOVE eggnog. I might have to make a pre-Christmas batch…for “quality control” purposes only, of course :) :) Thanks for making the nice printable recipes, too :) Love and hugs from the ocean shores of California, Heather :)
Oh, definitely, Heather. Even on the ocean shores of California, there must be quality control. And if you don’t do it, who will, right? ;)
how would this recipe work if it was not dairy-free?
Excellent question. Instead of 1 1/2 cup almond milk reduced (& infused) with a cinnamon stick, start with 3 cups milk (lowfat is okay – whole is best) and reduce it by about 1/2 cup. Instead of 20 ounces coconut milk, substitute 1 cup heavy cream. Everything else stays the same. Easy peasy.
I will make this for my daughter when she comes out for Christmas! Will be much lower in price to make than the coconut milk eggnog my daughter found at Whole Foods! Thanks much, Nicole! I give thanks every day that I found your blog!!! I was asked at dinner yesterday where I am finding all my gf recipes & I told them all about this blog!
Funny, I’ve never seen coconut milk egg nog in the store! I will have to check that out… But, yes, I’m sure this way is less expensive. And so easy that it’s worth it all around. Wait ’till you see what else I have in store before the holidays!
I give thanks for you, Peggy. You make this a better place…
Lisa @ GF Canteen says
This makes me crazy happy. Just what we were discussing this past week- DF Eggnog. We couldn’t find any and had not a clue how to make it. Thanks, Nicole. And those cookies! Want one right now. Hope you had a good Turkey Day. : )
Something tells me you had a picture-perfect Thanksgiving. Or at least in my mind’s eye, you did. :) Dairy-free egg nog (any egg nog, really) is ridiculously easy to make. Honestly, you could even make it egg-free (*gasp*) with Bird’s Custard Powder. But I thought there might be mutiny if I did that. ;) Thanks so much for stopping by, Lisa. I love it when you do. :)
Stacey Robbins on Facebook says
:-) I’m totally WANTING egg nog and been bummed that I couldn’t have it. Your recipe came at the PERFECT TIME! :-)
Stacey Robbins on Facebook says
i love you.