Description
Introducing Light Eggnog without the guilt (and you can have it all year round!). Yes, you can rejoice now.
Ingredients
- 4 cups Unsweetened Almond Milk
- 6 Egg Yolks
- ⅔ cups Raw Honey
- 1 teaspoon Ground Nutmeg, Plus More For Topping
- 1-½ teaspoon Ground Cinnamon, Plus More For Topping
- 1 Tablespoon Whole Cloves
- 1 teaspoon Pure Vanilla Extract
Preparation
In a kitchen blender, add unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.
Pour mixture into a sauce pan or deep pot, add whole cloves, and heat over medium heat. Cook eggnog for about 10–15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first. We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.
Once eggnog has thickened, turn off heat and stir in the vanilla extract.
Strain the mixture using a fine mesh strainer to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6–8 hours, or overnight. When ready to serve, we love to sprinkle the eggnog with a little nutmeg and cinnamon.
