Feel like embracing all of the holiday treats but not really wanting dairy belly*? I’ve got your back with this Dairy Free Eggnog Recipe. It’s festively spiked and delicious.
*Dairy Belly: otherwise known as the bloating, gassy mess you become when you have a dairy intolerance but just can’t not drink/eat that dairy laden deliciousness.
Don’t worry, I get it. We’ve all been there. I’ve been dairy intolerant basically my whole life but it is a really hard thing to let go of completely. I mean, cheese, right? The trick is to find recipes that are so delicious that you don’t feel like you’re really missing out. My dairy free eggnog is a luxe Christmas cocktail, without the unwanted side effects for my fellow digestively challenged friends.
This recipe is an adaptation of the classic eggnog recipe and therefore, still contains eggs. If you are vegan, don’t fear! I will be creating a vegan eggnog recipe soon!
Eggnog is essentially a very thin custard, with the addition of spices like cinnamon and nutmeg. It can be made child friendly by leaving out the alcohol. But if you’re up for a little festivity feel free to add brandy or rum. Eggnog traditionally contains beaten raw egg whites folded through the custard mixture. This step is completely optional. If you’re concerned about consuming raw egg, then simply leave out the egg whites.
The first ever time I tried eggnog was when I was around ten. Our good family friends, who are English and Irish, had a Christmas in July party. It’s important to mention that there was a crazy hat competition and I won. Anyway, the eggnog. It is one of those nights that I won’t forget ever. We had Yorkshire puddings with dinner and steamed fruit pudding for desert with little coins wrapped in foil hidden inside. It was everything that Christmas is in the movies and nothing quite like how we do Christmas in Australia. So it was both familiar and incredibly comforting and new at the same time.
I’m planning on bringing a little English tradition to our Christmas Day by bringing along this eggnog. And it will be spiked. Obviously.
- Wooden Spoon
- Electric Beaters
- Mixing Bowls
- 3 cups soy milk or other plant based milk
- 1 tsp vanilla extract
- 2 cinnamon quills
- 1/4 tsp grated nutmeg
- 2 star anise
- 1/3 cup pure maple syrup
- 4 eggs separated
- 1/3 cup brandy more if desired
- Seperate eggs by cracking an egg on the side of a bowl, splitting in half and passing egg yolk carefully from one shell half to the other over a bowl. Be careful not to break yolk. Once all eggwhite has come away from yolk, tip yolk into a separate bowl. Repeat the process until all eggs are separated.
- Place egg whites into fridge, covered. Add maple syrup to the yolks and whisk until yolks are pale.
- Add milk, cinnamon sticks, star anise and grated nutmeg to a pan and bring to a boil. Once boiling turn heat off and allow to steep for 10 minutes.
- Slowly pour about half of milk into the egg yolk mixture, whisking at the same time. Return the remainder of the milk to the stove on a low heat and pour in the yolk mixture. Continuously stir the custard mixture with a wooden spoon until it thickens enough to coat the back of the spoon.
- Pour the eggnog mixture through a seive into a large bowl. Cover and refrigerate to chill.
- Before serving, beat egg whites with electric beaters until soft peaks form. Fold egg whites through eggnog along with brandy just before serving. (optional)
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