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Keep it clean this holiday season with this Homemade Dairy-free Eggnog! Smooth, creamy and delicious. Made refined sugar free and paleo friendly!
Eggnog is one of the holiday season staples. It’s such a delicious drink to enjoy especially during these dark and chilly days. However the classic recipe requires loads of sugar, heavy cream and other not too good of ingredients. Guess what? You can still enjoy and indulge in this holiday treat without giving up all your nutrition goals! With just a few healthier substitutions you got a delicious eggnog that’s dairy-free, refined sugar-free and paleo friendly!
I got all the ingredients to make this paleo eggnog at Sprouts because they have such a great selection of paleo friendly ingredients for all of my favorite holiday treats! Check out this Paleo Cranberry Orange Cake that I made recently!
HOMEMADE DAIRY FREE EGGNOG INGREDIENTS
3 pasture-raised egg yolks
1/4 cup xylitol or coconut sugar
1 can full-fat coconut milk
1 cup unsweetened almond milk
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of sea salt
1/4 tsp vanilla extract
I Sprouts is my go-to store for specialty foods. They always have the highest quality ingredients and shopping there is so easy and convenient especially during the holidays!
I hope you love this paleo eggnog recipe! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
This post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!
Ingredients
3 pasture-raised egg yolks
1/4 cup xylitol or coconut sugar
1 can full-fat coconut milk
1 cup unsweetened almond milk
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1/4 tsp vanilla extract
SUGAR CINNAMON RIM
a few tablespoons of almond milk
2-3 tbsp coconut sugar or xylitol
1 tsp cinnamon
cinnamon sticks (optional)
Instructions
Whisk eggs and xylitol using electric mixer until smooth. Meanwhile, Add coconut milk, almond milk, cinnamon and nutmeg to a medium saucepan and heat up over medium heat until steaming, don't boil.
Add a big spoonful of the hot milk mixture to the egg mixture and whisk well to temper the eggs. Repeat until almost all of the hot milk has been added. Pour the mixture back in the saucepan on the stove and whisk for just a few minutes until slightly thickened. Don't boil because the eggs will curdle. Remove from heat and stir in the vanilla. If needed, strain the eggnog though a fine mesh. Pour the eggnog into a large jar or pitcher and let cool completely.
Place a few tablespoons of almond milk on one plate and mix sugar and cinnamon on another. Wet the rim of glasses in the milk and dip in cinnamon sugar. Once the eggnog has cooled pour into the glasses, sprinkle with leftover cinnamon sugar and garnish with a cinnamon stick.
Ingredients
3 pasture-raised egg yolks
1/4 cup xylitol or coconut sugar
1 can full-fat coconut milk
1 cup unsweetened almond milk
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1/4 tsp vanilla extract
SUGAR CINNAMON RIM
a few tablespoons of almond milk
2-3 tbsp coconut sugar or xylitol
1 tsp cinnamon
cinnamon sticks (optional)
Instructions
Whisk eggs and xylitol using electric mixer until smooth. Meanwhile, Add coconut milk, almond milk, cinnamon and nutmeg to a medium saucepan and heat up over medium heat until steaming, don't boil.
Add a big spoonful of the hot milk mixture to the egg mixture and whisk well to temper the eggs. Repeat until almost all of the hot milk has been added. Pour the mixture back in the saucepan on the stove and whisk for just a few minutes until slightly thickened. Don't boil because the eggs will curdle. Remove from heat and stir in the vanilla. If needed, strain the eggnog though a fine mesh. Pour the eggnog into a large jar or pitcher and let cool completely.
Place a few tablespoons of almond milk on one plate and mix sugar and cinnamon on another. Wet the rim of glasses in the milk and dip in cinnamon sugar. Once the eggnog has cooled pour into the glasses, sprinkle with leftover cinnamon sugar and garnish with a cinnamon stick.