It truly is the most wonderful time of year... thanks to eggnog!
Here at the Nourished By Heirloom headquarters, we seriously LOOOOOVE the nog. Every year around the Christmas holiday we make it from scratch because it's just so easy, and we always make it dairy free. The combination of coconut milk with another creamy plant based milk like cashew or oat gives it the perfect texture while not making it taste coconut-y.
We felt like making our dairy free recipe even better this year, so we decided to add the Golden Hour superfood tonic to it and OH MY SWEET GOODNESS was it the best decision ever. Why not add a bit of anti-inflammatory properties and support cognitive function while enjoying some holiday nog right?!
The flavours of the Golden Hour compliment the spicy nutmeg and cinnamon beautifully, making it a match in heaven. You can enjoy it straight up, on the rocks with a splash of rum, or make your own eggnog latte!
Total time: 10-15 minutes
Yield: 4-5 servings
Recipe note: If you want to make this recipe vegan, simply omit the egg yolks. We find that when using a combination of coconut and cashew milk, it is creamy enough for you to not even notice that it doesn't have eggs in it.
- 1 400ml can coconut milk
- 3 C cashew milk (or oat milk)
- 1/4 C organic cane sugar
- 2 tsp vanilla extract
- 1 tbsp Golden Hour superfood tonic
- 1 tsp nutmeg
- 1 tsp cinnamon
- pinch of allspice
- pinch of sea salt
- 3 egg yolks
- In a large sauce pan, whisk all the ingredients except the egg yolks together. Gently heat for a few minutes over medium heat. Make sure it is hot, but be careful to not bring to a boil or simmer.
- In a small bowl, whisk the egg yolks.
- Temper the eggs by slowly adding a little bit of the spiced milk into the eggs while continuously whisking. Add a little more spiced milk, then a little bit more, then about a cup.
- Finally, add the tempered egg yolks back into the saucepan and whisk one last time to fully incorporate all ingredients.
- Allow to fully cool in the fridge before enjoying.
This eggnog will keep in the fridge for 3-4 days. Store in an airtight container.
Leave a comment