I was inspired to make homemade dairy-free eggnog by Sunny at And Love it Too. (Make sure you check out her great tips for separating eggs!) You may prefer Sunny’s recipe, which has less coconut milk and more sweetness, but I thought I would share my version also.
dairy-free, refined-sugar free
8 egg yolks
1 can of full-fat Thai Kitchen coconut milk
Pour into a mixing bowl and set aside.
Add to a medium/large sized pot:
3 cups unsweetened almond milk OR Tempt hemp milk
1 cans of full-fat Thai Kitchen coconut milk
1/2 cup coconut sugar, which is low glycemic index
1 tbsp vanilla extract
2 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp allspice
Bring to simmer. Slowly ladle a little of the hot liquids into the egg yolk mixture, whisking constantly. After you have whisked in about a cup of the hot liquids, transfer the yolk mixture to the pot. Whisk while simmering for about three minutes. Remove from heat and serve or refrigerate for later.