How to make Egg Nog (Using Almond Milk)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream offers a dairy-free option while maintaining richness.

bourbon

🥗Healthier: non-alcoholic vanilla extract

💰Cheaper: spiced rum

Spiced rum can mimic flavors while being more affordable.

Start with 6 egg yolks in a mixing bowl.

Add a pinch of pink salt and 1/2 cup of sugar to the egg yolks.

Mix the egg yolks and sugar until creamy and no sugar grains are felt.

The mixture will change to a light creamish beige color.

Add 1 cup of heavy whipping cream and 2 cups of vanilla flavored unsweetened almond milk to the mixing bowl.

Add nutmeg, cinnamon, and ground clove to the mixture (exact measurements not specified).

Pour the milk and spice mixture into a pot on the stovetop and stir over medium heat until it gets foamy but does not boil.

Once foamy, stream the hot milk mixture into the egg yolk mixture while mixing on medium speed to prevent the eggs from cooking.

After mixing, pour the combined mixture back into the pot and heat it on the stove, stirring until it reaches a temperature between 165 to 168 degrees Fahrenheit without boiling.

Once heated, pour the mixture into a bottle and refrigerate to cool.

Serve chilled in a glass, optionally garnished with cinnamon or a cinnamon stick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens