Eggnog served chilled in a glass sprinkled with cinnamon
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Dairy Free Eggnog made with Eastern Shore Honey

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Drinks
Servings: 6
Calories: 184kcal

Ingredients

  • 5 eggs separated
  • 2 tbsp. Waxing Kara Honey
  • 1 1/2 c plant based milk
  • 1 c coconut milk canned
  • 1 tsp. vanilla extract
  • 1/3 c bourbon
  • 1/2 tsp. cinnamon or nutmeg

Instructions

  • Separate the eggs, and keep both the yolks and the whites. 
  • Whisk together the yolks with the honey until they have a thick texture (but don’t form peaks).
  • Blend the plant milk into the yolk mixture, and continue to whisk. Once combined, blend in the coconut milk and the vanilla extract. Mix together until creamy.
  • Using stand mixer or a whisk, beat the egg whites until they form stiff peaks. Gently fold these into the yolk mixture until well blended.
  • Seal in air-tight container and chill in the refrigerator.
  • When ready to serve, pour bourbon into a chilled glass, add eggnog, stir and top with a dusting of cinnamon or nutmeg.

For Cooked Eggnog

  • Separate the yolks and whites from the eggs.
  • Blend together the yolks and honey as above.
  • Blend together the almond milk, coconut milk, vanilla, and honey into a medium saucepan and gently heat until bubbling, stirring constantly. Add the yolk blend to the mixture.
  • Mix the yolk and milk blend thoroughly. Heat gently until thick (around 20 minutes). Make sure you stir constantly as to not burn any of the liquid.
  • Remove from heat, store in air-tight container and chill in the refrigerator.
  • When ready to serve, pour bourbon into a chilled glass, add eggnog, stir and top with a dusting of cinnamon or nutmeg.

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 138mg | Potassium: 133mg | Sugar: 4g | Vitamin A: 4% | Vitamin C: 0.5% | Calcium: 10.6% | Iron: 10.7%