Eggnog season! Heavy on the cream, heavy on the fats, heavy on the rum?! Close! This eggnog recipe is cleaned up and dairy free. It has that nutty rich and wintery flavor you crave, but cuts out the traditional cream base. While it's not quite as mouth-coatingly thick as your Grandma's holiday treat, this is a fair trade. Did I mention you can still spike this heavily with rum? Done.
- 2 cups vanilla cashew milk
- 1 cup vanilla soy coffee creamer
- 3 eggs
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp. vanilla extract
- 2 tbsp. honey
- 1 tbsp. corn starch
Throw all of the ingredients into the food processor or blender. Blend on HIGH for 2 - 3 minutes. You want a nice fluffy and frothy product.
Pour mixture into a large saucepan on low heat. Whisk constantly, as you will scramble the eggs if you're not careful. Heat while constantly whisking for about 15 minutes, or until you reach 160* F. If you don't have a thermometer, 15-20 minutes will do ya. Allow to cool on the counter. Transfer to air tight jar and refrigerate overnight. Spike it with rum and bottoms up! Happy holidays!