Quick and Easy Dairy Free Eggnog – Recipe out of Real Life Paleo
Like it or not, it’s already December, which means Christmas is just around the corner.
Of course, the stores have already filled up their shelves and displays with all kinds of treats, munchies, candies and other sweet delights. There’s no avoiding it: everywhere you go, you get bombarded with countless temptations. Try as you might, it’s very hard not to succumb to all those yummy Holiday treats.
My biggest cravings at this time of the year usually include everything and anything chocolate, sugar pie, sucre à la crème, sugar cookies (the ones that are decorated are even better) and… EGGNOG!
So when I saw a recipe for this Quick and Easy Dairy Free Eggnog while flipping through the pages of Real Life Paleo, The Paleo Parents‘ latest marvel of a book, I just had to put it to the test like, immediately.
Especially since I’d just made a fresh batch of thick and creamy Almond Milk, you know…
Before I go on, though, let me take a minute to tell you a little bit more about the real gem of a book that is Real Life Paleo. It’s a lot more than just a cookbook, really! It’s a complete guide to help people out during their transition to paleo and quickly get them comfortable with their new life choices.
The book features over 175 recipes, a plethora of mouth-watering pictures as well as many practical guides, tables and resources to help you stick with the program while you ease into the paleo lifestyle.
Here’s an idea of what you can expect to find as you flip through the pages:
- 175 Gluten Free, Brilliantly Illustrated Recipes (Many of which are Kid Friendly, too!)
- A unique 3 Phased Approach Paleo Guide to help you simply Swap, Remove and Heal, including several Tear-Out Guides and Shopping Lists
- A How-To section that covers the Basics for those who are very new to the lifestyle
- Handy Charts such as Easy Food Swaps, Nutritional Information Comparisons, Paleo Pantry Staples and True Paleo Superfooods
- A Convenient Guide to Eating Out
- An Extensive Recipe Allergen Index to help those with Food Intolerences quickly access recipes that are well adapted to their reality
Seriously, whether you are new to the lifestyle or simply curious about paleo, whether you just need help sticking with the program or need a little bit of inspiration in the kitchen, get a copy of this book. You will not regret it.
And hey, did I mention that Christmas was just around the corner? I’m thinking that Real Life Paleo would make for an awesome Christmas present. I know I’d be happy with it… if I didn’t already have a copy of my own, that is!
Alright, so back to that eggnog recipe… Honestly, when I saw that it called for a fair amount of coconut milk, I was afraid that it would be a tad overpowering and completely dominate all the other delicate essences of the delicious nectar, but I was wrong. The flavor profile of this eggnog is truly fantastic and the consistency is pleasantly rich and thick and lusciously creamy.
Just look at how frothy this thing is… and it just seems to want to remain that way forever, too! I tried to break it up to show you what the milk looked like underneath all that froth, but to no avail. Even after spending a couple of days in the fridge, a quick shake of the jar and the froth comes right back, as if by magic!
Oh, and also too, know that this eggnog makes for an EXCELLENT coffee creamer. Oh yeah! A couple of tablespoons in your morning cup sure will start your day with a smile. And now that I personally got a taste of that delicious treat, I get the feeling that I’ll have no choice but to kick my morning coffee up a notch all through December.
Come Christmas morning, I may even splurge and add a little splash of bourbon to my glass of eggnog. Cuz’ you know, eggnog and bourbon, they go so very well together… and hey, it is Christmas after all. Probably the only day in the entire year where booze is allowed at breakfast. At least, in this household, it is!
One thing I know for sure is that this eggnog will be on my Christmas breakfast menu this year… with or without the bourbon!
Quick and Easy Dairy Free Eggnog – Recipe out of Real Life Paleo
Ingredients
- 2 cups almond milk
- 2 cups full fat coconut milk
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract (or make your own
- 1 tsp ground Ceylon cinnamon
- 1 tsp freshly grated nutmeg
- 1/8 tsp ground allspice
- 4 large pastured egg yolks
Instructions
- In a blender or food processor, process all the ingredients on high speed for 2 minutes, until the egg yolks are fully incorporated.
- Serve chilled with freshly grated nutmeg on top.
Notes
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
22 Comments on “Quick and Easy Dairy Free Eggnog – Recipe out of Real Life Paleo”
Confession: I’ve never had eggnog! But I love the idea of it – I need to bring it to the people of the UK – in this form! And yes, booze at breakfast is acceptable (nay, encouraged) on Christmas day in our house!
Oh my, you HAVE to give it a try, Cat! Nothing says Holiday Season quite like a good glass of rich, creamy, thick and boozey Eggnog! 🙂
is there any thing that can be substituted for the full fat coconut milk? thanks.
Cashew cream thinned with water, maybe?
I made it and got very delicious
Are the nutrition facts for one serving or for the whole batch?
Yikes! That’s per serving, but something was definitely off! I updated the info… looks much better now! 🙂
Awesome thanks!
This is amazing!!! but how can you make it thicker?
Maybe add a few whipped egg whites?
I haven’t tried the recipe yet, but I have a question before I do.
I often find that the fat from the coconut milk has separated from the coconut water. Do I need to heat the eggnog to get the fat to mix in?
Simply shake the can really well, or mix the coconut milk in a blender before using it Linda. There’s no need to heat it up, really!
I cannot have eggs. I have heard that using the water from canned garbonzo beans you can whip it and it gives a similar texture to egg whites. Could I use this instead if the yolks or do you have another recommendation?
I’m sorry Dianne, I’ve never even heard of that, so it’s hard for me to comment. I’m really not sure about the taste, honestly. If it were me, I wouldn’t do it…
Can you tell me if something can go in place of almond milk. Want to make a batch of this for my husband who is lactose sensitive but he’s also sensitive to almonds.
Any kind of milk would do the trick, Sierra.
I was just wondering what can I put in place of the cinnamon because I am allergic to it
Just tried this recipe-it’s fantastic! Both my kids liked it a lot, too. Going to put it in the fridge now to get cool. I’ll spread the word!
Happy to hear it was to your liking, Cherie! Thanks for spreading the word!
Curious how to cut the carbs. Can I use stevia or xylitol instead of maple syrup?
I’ve never used them myself, so I’m not sure how much would be needed, or what the results would be, but if you are familiar with them, feel free to experiment!
This recipe benefits from sitting in sweetened meringue at the end. It requires adding extra spice to balance out. Also it makes use of the egg whites that will inevitably end up unused in your refrigerator.