Whole30 Eggnog Delight
Creamy, festive, and Whole30-approved eggnog for the holidays.
About this recipe
Indulge in a creamy, dairy-free delight this holiday season with Whole30 Eggnog Delight. This recipe swaps out traditional milk and sugar for almond and coconut milk, plus natural sweeteners, ensuring a festive treat that adheres to Whole30 principles. Nutty, spicy, and satisfying, it's a must-try for those keeping it clean during the holidays.
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup full-fat coconut milk
- 3 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Directions
- 1
Combine almond milk and coconut milk in a saucepan over medium heat. Warm but do not boil.
- 2
In a bowl, whisk together eggs, maple syrup, vanilla extract, nutmeg, cinnamon, and salt.
- 3
Slowly whisk warm milk mixture into the egg mixture.
- 4
Return the combined mixture to the saucepan, cook over low heat, stirring constantly, until thickened.
- 5
Remove from heat and allow to cool. Refrigerate for at least 2 hours.
- 6
Serve chilled; garnish with additional nutmeg if desired.
Chef's tip
Ensure eggs reach a minimum temperature of 160°F to avoid any health risks. For a decorative touch, sprinkle extra nutmeg before serving.
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