Eggnog (Dairy Free, Refined Sugar Free)

For me, eggnog is tied to childhood memories of Christmas.  My mom didn't allow us to have many sweets growing up, especially sugary drinks.  (But she did make up for it in pasta and bread.)  At Christmastime, however, I remember indulging in the sweet taste of cold eggnog (eggnog the drink and Baskin Robbins eggnog ice cream....mmmmmm).  I looked forward to it every year. 

This recipe is based on Alton Brown's Eggnog - which has received rave reviews from hundreds of home cooks.  I left out the bourbon, made it dairy free, and used coconut sugar (which has a lower glycemic index) in place of regular sugar.

Please note - there are raw egg yolks in this recipe- so consume at your own risk.  To lower the risk of salmonella contamination, I washed the eggs with soap and water and rinsed them well before using. (As one of Alton Brown's reviewers recommended.)  In addition, I used organic eggs from my local health food store which should also further reduce any risk.

I think we've found a new family tradition!  Speaking of family  traditions....I have to share this.  We (ok, I) decided it would be fun to string popcorn and cranberries for a make-our-own garland for the Christmas tree.  We made a fun night of it with family and friends.  We all had a great time and unanimously decided that we had found a new family tradition.

About a week-and-a-half later, my daughter discovered some uninvited guests....

TRADITION ENDED!

Have a very merry Christmas everyone!  Look to the Christ - the Messiah "who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him."  2 Corinthians 5:21 

Eggnog (dairy free, refined sugar free) 

Ingredients:

8 jumbo egg yolks (or 10 large)

2/3 cup PLUS 2 tablespoons coconut sugar

4 cups cashew milk

1 can full fat coconut milk, well shaken (I use Thai Kitchen brand)

2 teaspoons freshly grated nutmeg

1 teaspoon cinnamon

1/2 tablespoon vanilla 

honey (optional)

Instructions:

Zap the coconut sugar in a coffee grinder to make it a fine powder.

In a standing mixer fitted with the whisk attachment, whisk egg yolks until they turn a pale yellow.  Gradually add coconut sugar and whisk until sugar is dissolved.  This is difficult to tell with coconut sugar.  I just whisked it for about 5 minutes or so.

Add the rest of the ingredients and mix well.  Pour into container that can be shaken.  Refrigerate until very cold.

If you'd like your eggnog to be a little sweeter, you can add honey by tablespoons to taste.  Shake well before serving.

Here are more eggnog recipes to enjoy:

The Spunky Coconut's Eggnog (dairy free, refined sugar free)

Diet, Dessert and Dogs' Holiday Nog (egg free, dairy free, sugar free, soy free, gluten free, vegan)

Elana's Pantry Vegan Eggnog