Ingredients for Coconut Milk Eggnog Soy And Dairy Free
- 2 cups full-fat coconut milk
- 1/4 cup honey
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons rum (optional)
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How to Make Coconut Milk Eggnog Soy And Dairy Free
- In a saucepan, gently heat 2 cups of coconut milk and 1/4 cup honey over low heat. Do not boil. Stir until honey is completely dissolved.
- In a separate bowl, whisk together 4 large egg yolks and 1 teaspoon of vanilla extract until light and frothy.
- Gradually whisk 1 cup of the warm coconut milk mixture into the egg yolks, tempering them to prevent scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture.
- Cook over very low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Allow the eggnog to cool completely to room temperature. Stir in 2 tablespoons of rum (optional) once cooled.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
478g
Fat
162g
Carbs
41g
