Dairy Free Eggnog
When you want an almost guilt-free version of the traditional delight.
Ingredients
4 cups coconut milk (from a tetra pack)
3 cups almond milk
1/2-1 cup sugar (less if you plan to add a sweet alcohol like Amaretto or Frangelico) (see notes)*
1/2 Tonka bean, grated …. or vanilla beans (or two tsp vanilla or tonka bean extract) (see notes)*
10 Cardamom pods, slightly crushed (just bruised enough to break the shell)
3 x 2” cinnamon sticks, broken
5 allspice berries
1 tsp coriander seeds (just bruised enough to break the shell)
1 clove
3 bay leaves
Pinch of salt, or a few twists of the grinder
6-8 egg yolks
Nutmeg for sprinkling (optional)
DIRECTIONS
Step 1
Warm the milks together and toss in all the spices and salt. You can let this sit off heat overnight to infuse the flavours. Or proceed directly if you are short on time. It does get better with several hours of infusion time however.
Step 2
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
Step 3
In a saucepan over medium-high heat, combine the milk, nutmeg and salt. Stir often until mixture begins to steam but NOT simmer or god forbid, boil.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 165 degrees F on a thermometer which pasteurizes the egg-yolks).
Step 4
Remove from heat and stir in the vanilla.
Pour the eggnog through a strainer into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
*Notes:
You can use sugar substitutes to lower the sugar content. I don’t because I’m not a fan of them so I do not have a suggested amount.
You can find Tonka beans at my favourite spice store The Silk Road Spice Merchant in Edmonton & Calgary.
