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–+ servings
glass of eggnog with a cinnamon stick and rim

RECIPE FOR HEALTHY EGGNOG

Your favourite holiday drink just turned healthy! This recipe for Eggnog uses plant based milk instead of whole milk, light coconut milk instead of heavy cream and maple syrup or honey instead of refined sugar. And the best part? It's SO easy to make and is just as good as the classic!
Prep Time 10 minutes
Cook Time 20 minutes
Time to Chill 4 hours
Total Time 4 hours 30 minutes
Servings 5 Cups

Ingredients

  • 4 cups Unsweetened Almond Milk or any other plant-based milk
  • 1 cup Coconut Milk canned, light
  • ⅓ cup Honey or Maple Syrup
  • 6 large Egg Yolks*
  • 1 tsp Vanilla Extract
  • 1 tsp Nutmeg
  • ½ tsp Cinnamon
  • ¼ tsp Ground Cloves
  • ½ cup Spiced Rum or Bourbon optional, adjust to taste

Instructions

  • In a medium saucepan, combine the almond milk, coconut milk, and honey or maple syrup.
    milk in a pot on a burner
  • Heat the mixture over medium heat, stirring frequently to prevent burning or scorching, until it's warm but not boiling.
    hand whisking milk in a pot
  • In a mixing bowl, whisk together the egg yolks.
    egg yolks beaten in a bowl
  • Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
    milk being poured into a bowl with a whisk
  • Pour the combined mixture back into the saucepan and cook over low to medium heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Be careful not to let it boil.
    hand with a wooden spoon stirring eggnog in a pot
  • Remove the saucepan from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and optional rum or bourbon.
    homemade eggnog in a pot
  • Strain the eggnog to remove any cooked egg bits.
    eggnog being poured into a fine mesh strainer over a bowl
  • Chill the eggnog in the refrigerator for at least 4 hours or overnight.
    eggnog in a bowl
  • Before serving, give the eggnog a good stir. Serve chilled.
    glass of eggnog with a cinnamon rim and stick, another one in the background

Notes

Using pasteurized eggs is a safe option, especially if you have concerns about consuming raw eggs.
The eggnog will thicken more as it cools. However, if you find that your eggnog is too thick after refrigeration, you can always whisk in a bit of additional plant based or coconut milk to reach your desired consistency before serving.
It's normal for eggnog to separate a bit over time. Simply give it a good stir before serving to blend the ingredients back together and ensure an even texture.
The nutrition information does not include any added alcohol.
 

Nutrition

Serving: 1Cup | Calories: 257kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 220mg | Sodium: 277mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 2mg
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