Recipe by: Julia Davie, Registered Holistic Nutritionist
It's that time of year again: eggnog season! This classic holiday drink is sweet, creamy, and frothy, and tastes great with a bit of bourbon, rum, or cognac if that's what you're into. Eggnog is delicious mixed in with your morning coffee, and we've even heard of it used as the batter to make the best French toast ever!
As with most pre-packaged goods purchased from the local grocery store, store-bought eggnog is often packed with way too much sugar (a whopping 35 g, i.e 8.75 teaspoons, in a 250 mL glass!), and loads of unnecessary additives. Making it yourself is so much better for you, and takes a surprisingly short amount of time. Really all you need is dairy-free milk (we used cashew in this recipe), eggs, honey, some spices, and a saucepan!
This recipe is ideal for people with dairy allergies, sensitivities or intolerances, but can be enjoyed by anyone.
8 cups cashew milk, divided
12 organic free range egg yolks
¾ cup light honey
2 ½ tsp. pure vanilla extract
1 tsp. ground cinnamon
½ tsp. ground turmeric (optional)
¼ tsp. ground nutmeg (more if you love nutmeg!)
Garnish: cinnamon sticks
- Place a medium saucepan over low heat. Add half the cashew milk, honey, cloves, vanilla, cinnamon, turmeric, and nutmeg. Heat gently, stirring occasionally, for four to five minutes.
- Remove from heat and set aside to cool slightly.
- Meanwhile, beat the egg yolks until frothy.
- Slowly pour cashew milk mixture into egg yolks, stirring constantly for two minutes.
- Strain cloves.
- Add the remaining cashew milk and stir gently.
- Refrigerate overnight.
- Garnish with cinnamon sticks before serving.
- Contains Raw Eggs: Consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. Use very fresh, organic eggs if possible.