If you love the taste of eggnog but you're avoiding dairy or just can't do all the extra calories and fat, we have a lovely holiday surprise for you: dairy-free, lower-calorie, sugar-free eggnog. Yes, you read that right; it's our gift to you this season.
With nut milk and maple water as the base, you'll cut out heavy cream (read: lots of fat and calories), while upping antioxidants and nutrients. Maple water has a very high manganese content, which can boost mood and reduce bloat. Ideal for the holidays, no?
This recipe calls for DRINKmaple maple water. If you don't have maple water in a store near you, use coconut water instead.
- 4 cups maple water
1 cup raw almonds or raw cashews
6 egg yolks
1 tablespoon vanilla extract
1 tablespoon grated nutmeg
1 whole cinnamon stick
- Optional: sweetener to taste (such as drizzle of maple syrup or honey)
Garnish: dash of cinnamon and/or cinnamon stick
- Blend the maple water and raw almonds to create nut milk.
- Whisk egg yolks using a stand mixer or hand mixer on high speed until they lighten in color.
- Add the nut milk, vanilla extract, and grated nutmeg and mix well.
- Add mixture to a medium saucepan, and heat on medium-low. Add cinnamon stick to mixture, and allow to steep. This will enhance the eggnog slightly with some cinnamon flavor.
- Stir mixture frequently and allow to thicken (Don't rush this process, or you'll end up with scrambled-egg-eggnog). Cooking is finished when eggnog coats the back of the spoon.
- Chill for at least 1 hour, and enjoy with garnish.
- North American