Rich, creamy eggnog without dairy or highly processed sugar.
This post was inspired by Davidson’s Safest Choice Eggs.
If you have been searching for how to make dairy-free eggnog, you’ve come to the right place. After I made the eggnog smoothies last week I got curious to try making boozy eggnog. I added 1/4 light rum to my smoothie mixture as well as this coconut-milk- based version and refrigerated each for a week to compare.
Both are delicious: creamy, not too thick, not too sweet, with a lovely holiday flavor. Seriously. The nog just gets better with age, so make this up now and enjoy it on Christmas Eve or even better, New Year’s Eve. Using pasteurized eggs means you don’t have to worry about salmonella from the raw egg, you just get all that creamy eggy flavor.
You can also use bourbon, brandy, or a combination of the same in your dairy-free eggnog. If you want to really taste the booze, add 1/2 cup to this recipe. Using 1/4 cup gave it just a gentle kick. There was less liquid volume in the smoothie recipe, so 1/4 cup of rum made it taste pretty boozy. Make this without the alcohol for the migraine diet.
low-sodium, whole foods, migraine, paleo, gluten-free, celiac, vegetarian, reduced-sugar diets
- 13.5 ounces coconut milk canned, organic, full-fat
- 1/4 cup coconut sugar (organic) (40 g)
- 1/4 cup rum (light)
- 2 eggs pasteurized
- 1/8 tsp nutmeg (dried)
- Blend all ingredients for one minute until smooth and creamy.
- Store in a clean glass jar for at least 7 days.
- Shake well before pouring. Top with freshly grated nutmeg and serve.