My husband is a huge eggnog lover! He gets pretty excited when Starbucks brings back their eggnog lattes BUT we all know that the ingredients in those lattes aren’t the best. He also loves to sip on a glass w/a little “spirit” added in the evening ….but again – we are left with a less than desired list of ingredients from the cartons you purchase in the grocery stores.
That being said, I have never been a lover of eggnog. I have tried! I wanted to like it and watching people pour glass after glass at family gatherings makes me actually crave it and I end up reaching for a glass and talk myself into liking it! ……Nope. Couldn’t do it!
Til now 
I wanted to make my hubby some homemade eggnog to have on hand so he can make his own lattes and pour a glass at night without all the added “stuff” and sugar. I dabbled a few times with the recipe and I am happy to say that my hubby really liked it AND I did too!!! Since I liked it, I wondered if it actually tasted like eggnog and he said it did — but did say that there is a hint of coconut flavor whereas your traditional eggnog does not. I did try and make it without coconut milk but I wasn’t pleased with the consistency as I know eggnog has a thicker/creamier consistency than milk. I believe the coconut milk also adds to the hint of sour taste you get with eggnog but obviously not enough for me to dislike (I believe that’s what I don’t care for in the traditional eggnog). I will say though – after the first couple of sips, I don’t notice the coconut flavor at all.
You can add to your coffee to make that eggnog latte that has tons of ingredients you don’t need or the pricey cost of one! I always like to add in some collagen when I can so I did add Vital Proteins Collagen Peptides to amp up some nutritional value but clearly isn’t necessary for either taste or consistency.
Since I made a ‘cooked egg’ version, it will need a couple of hours to chill in the fridge so if you’re wanting to give this recipe a try, keep that in mind. I’m sure if you have properly sourced eggs, you can make this raw and though I buy pastured eggs, I still went ahead and gave them a quick “warm through”, if you will. So without further ado — go on and check out the recipe and may you all have “good cheer”!
- 1 can full fat coconut milk
- 2 cups cashew milk
- 6 egg yolks
- 2 tsp pure vanilla extract
- 1/4 cup + 1 tbsp pure maple syrup
- 1/2 tsp allspice
- 1 tsp nutmeg
- 1+ tsp cinnamon
- *optional - add 2 tbsp Vital Proteins Collagen Peptides
- In a saucepan heat (just warm....do not boil) the coconut milk and cashew milk.
- In a bowl, whisk the egg yolks.
- To temper the eggs, slowly add one cup of the hot milk to the whisked eggs ....all the while whisking so we can incorporate this with the rest of the milk in the pot without creating scrambled eggs. Once thoroughly mixed, add to the pot and warm through again, whisking continuously.
- Place this combo in the refrigerator for a couple of hours.
- When chilled, pour into blender and add all of the vanilla, maple syrup & spices and collagen (if using). Blend away!
- Serve with a dash of nutmeg and/or a splash of brandy
