Recipe of the Week
Dairy free Healthy Eggnog...
Dairy free Healthy Eggnog
Just in case you haven't had enough of the holiday festivities (or for next year), or just a delicious healthy drink.
2 Cups canned full-fat coconut milk
2 Cups unsweetened almond milk (or boxed or canned light coconut milk)
1/2 Cup maple syrup
4 egg yolks
1 cinnamon stick
3 whole cloves
3 allspice berries
1 tsp ground nutmeg (recommend freshly grated)
1 1/2 tsp. vanilla
DIRECTIONS
3 whole cloves
3 allspice berries
1 tsp ground nutmeg (recommend freshly grated)
1 1/2 tsp. vanilla
DIRECTIONS
In a large sauce pan, warm milks and maple syrup with cinnamon, cloves ,allspice and vanilla over medium heat, about 5 minutes.
Meanwhile, in medium clean mixing bowl whip egg yolks until evenly light yellow.
While whisking constantly, repeatedly add spoons fulls until 2 cups of warmed milk has been added to the egg yolks. This will temper the egg so that it doesn’t scramble when it hits the heat.
Pour the tempered egg yolks back into the milks and whisk to combine.
Continue to heat for another 5 minutes, but do not boil! Boiling will curdle the whole thing. In fact, don’t heat above the pasteurization temperature of 160 degrees Fahrenheit – Use a thermometer to maintain the temperature.
Remove from heat and strain out whole spices. Whisk in nutmeg.
Chill in the fridge for 1 hour. Top with a dash of freshly grated nutmeg upon serving.