Homemade eggnog is the perfect way to celebrate the holiday season. This eggnog recipe is rich, creamy, and wonderfully festive! You’ll never use store-bought again!
Makes a little over 1 Quart
Ingredients:
• 1 (13.5 oz.) can coconut cream
• 2 1/2 cups non-dairy milk
• 4 tablespoons golden coconut sugar, real maple syrup, or sugar-free Allulose.
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cardamom
• 1 pinch fine sea salt
• *1/4 cup Brandy, Rum, or Bourbon to taste OR for non-alcoholic: 2 teaspoons of rum extract.
• Coconut whipped cream (Reddi Wip) for topping with a sprinkle of cinnamon or nutmeg
*Note: Brandy (cognac) is the classic choice for a sweet eggnog. Rum blends well and enhances the festive flavors, while bourbon adds a bold kick. You can also mix rum with either Amaretto or Frangelico. Customize the taste to your liking!
Directions:
Blend in a blender until creamy and serve hot or cold.
Use it to make my delicious Eggnog Chia Pudding with Caramel Sauce
Enjoy!
• Free from wheat, gluten, grains, dairy, eggs, corn, soy, *nuts, and refined sugar.
• Vegan, Paleo, and Keto Friendly!
Storage: Refrigerate leftovers in a lidded jar for 5-7 days. Shake well before serving.
You can also freeze in ice cube trays for up to 1 month.
*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people allergic to tree nuts can safely eat coconut.
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