Ingrédients pour Dairy Free Eggnog
- 4 large egg yolks
- 1/3 cup (60g) granulated sugar + 1 tablespoon (12g) granulated sugar
- Soya Milk
- 1 cup (240ml) full-fat coconut milk
- Rum
- 1/4 teaspoon ground nutmeg
- 4 large egg whites
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Comment préparer Dairy Free Eggnog
- In a large bowl, beat 4 large egg yolks until pale yellow and lemon-colored.
- Gradually add 1/3 cup (60g) granulated sugar, beating constantly until fully dissolved and the mixture is thick and pale.
- In a medium saucepan, combine 1 cup (240ml) hemp milk, 1 cup (240ml) full-fat coconut milk, and 1/4 teaspoon ground nutmeg.
- Heat over medium heat, stirring frequently, until the mixture is steaming but not boiling. Do not boil.
- Temper the hot milk mixture into the egg yolk mixture by slowly whisking a small amount of the hot milk into the eggs, then gradually whisking in the remaining milk. This prevents the eggs from scrambling.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the mixture reaches 160°F (71°C) on a candy thermometer. This will take about 5-7 minutes.
- Remove from heat and stir in 2 tablespoons (30ml) of your favorite rum or 1 teaspoon of rum extract (optional).
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Pour into a container, cover, and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
- When ready to serve, in a clean, dry bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 1 tablespoon (12g) granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the chilled eggnog mixture until just combined. Do not overmix.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
168g
Fat
44g
Carbs
15g
