Coconog: Dairy Free Eggnog

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I love the Christmas season. Lights, family, gifts, ugly sweaters, snow. But let's not forget the real reason for the season: EGGNOG! Thick, sweet, spicy deliciousness. Anyone who claims to dislike eggnog is probably lying. For many though, it's the all dairy that keeps them from being able to fully enjoy all the magic of eggnog. In that case, I wanted to attempt a homemade eggnog that is dairy free as well as lighter and healthier than most store bought versions. And I must say...wow. I am 100% confident that you will enjoy this version just as much, if not more than traditional eggnog. 

Coconog: Dairy Free Eggnog

Time: about 15 minutes

Yields: about 1 quart

You'll Need:

  • 2 cans full fat organic coconut milk
  • 4 egg yolks*
  • 1/3-1/2 cup coconut sugar (honey, maple, or agave can be subbed here)
  • 1 tsp Nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice

Instructions: 

  • Whisk the egg yolks in a bowl either by hand or with an electric beater. Gradually add in sugar or sweetener as you whisk, about 1 minute. Set aside.
  • In a saucepan mix coconut milk and spices over medium heat while stirring continuously until it comes to a low simmer. Turn off heat for the moment. 
  • Important! Temper the egg mixture before mixing it in with the coconut milk. You do not want scrambled eggnog. To do this, measure out about a cup of your warmed coconut milk. While whisking or beating the eggs, slowly  add in the milk, about a tablespoon at a time. By the time you add in the entire cup you should have a creamy, frothy, even mixture. 
  • Now you can dump the egg/coconut mix back into your saucepan. Heat everything again, and remove from heat just before it comes to a boil, or at about 160 degrees F. 
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  • Remove from heat and either serve warm (with a shot of rum of course), or let cool in the fridge.

Notes: I love the full fat coconut milk, but for a lighter option use lite coconut milk. You can also add in some almond milk after the nog cools to thin it out. Also feel free to adjust amounts of sugar and spices to your own liking. The best time to do this is when it's still warm so everything mixes more evenly. 

*Separating yolks from eggs can be kind of a shit show. I use this contraption to do the job, and it works every time without breaking a yolk. 

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Enjoy!