Dairy Free Eggnog with Coconut Cream

I’m hosting Christmas Eve this year for the family. And what would Christmas Eve be without eggnog? It just wouldn’t. So, I’m planning on making dairy free eggnog with coconut cream instead of the traditional heavy cream.

Yes, the eggnog is for everyone, but the diary free part is just for me. WARNING: This holiday devil drink is highly addictive, so if you were looking to keep your calorie intake in check over the holidays, I would just nix it. Substituting the coconut cream for the heavy cream only cuts about 30 calories per cup out of almost 800!

I’m not a fan of feeling like I’m fighting a losing battle over the holidays. So I plan to partake. You might ask, but is it worth it? In my opinion, I’d say definitely yes.

I’m using raw eggs to keep with tradition, but don’t freak out. As long as you’re using pasteurized eggs, you’ll be safe according to the USDA. Just don’t keep this eggnog for more than a few days in the refrigerator. You won’t have to worry about that though. It will be gone before you know it and you’ll be mixing up more for Christmas morning.

DAIRY FREE EGGNOG WITH COCONUT CREAM

Servings 4-6

INGREDIENTS

6 egg yolks from pasteurized eggs
½ cup sugar
2 cans Thai Kitchen coconut cream
2 tsp. vanilla extract
1 ½ tsp. nutmeg
Cinnamon stick and nutmeg for garnish
Spiced rum

INSTRUCTIONS

Using a blender, first add your yolks. I don’t have much luck with egg separators, so my mom showed me this one day.

Hand holding egg yolk being used in dairy free eggnog with coconut cream

Using your hands is so much easier. Just make sure they’re clean!

Now add sugar and blend until frothy.

Adding sugar to egg yolks in a blender for dairy free eggnog with coconut cream.

You might need to pause and mix a little with a spoon, then mix some more.

I just found this new Thai Kitchen coconut cream. No need to refrigerate cans of coconut milk anymore to create cream. This is already cream and ready to use. Just open, add and blend.

Can of Thai Kitchen coconut cream being used to make dairy free eggnog with coconut cream.

Then add the vanilla and nutmeg.

Adding vanilla to eggnog batter.
Adding nutmeg to batter for dairy free eggnog with coconut cream.

Now blend for a minute or two, until light and creamy.

Stirring dairy free eggnog with coconut cream.

It’s time to place your eggnog in the refrigerator for about 20-30 min and wait. Yes, I said wait (torture).

Blender full of dairy free eggnog with coconut cream.

The longer it’s chilled the creamier it becomes, so don’t skip this step.

Once chilled, fill a glass with ice, pour in 1.5 ounces of spiced rum and top with eggnog. Stir and sprinkle with a dash of nutmeg and/or cinnamon. Add a cinnamon stick for garnish.

Some people like to premix the alcohol into the eggnog and serve it in a pitcher. Feel free if that’s what you prefer. But if your kids are anything like mine, they’re going want some too. That’s why I keep the alcohol separate until it’s time to make a drink.

I know. It’s better than the original heavy cream version isn’t it? That’s what you’re thinking. You’re just afraid to say it. It’s OK. You don’t have to. I can see it in your thighs…I mean eyes.

Dairy Free Eggnog with Coconut Cream

Dairy Free Eggnog with Coconut Cream

Ingredients

6 egg yolks from pasteurized eggs
½ cup sugar
2 cans Thai Kitchen coconut cream
2 tsp. vanilla extract
1 ½ tsp. nutmeg
Cinnamon stick and nutmeg for garnish
Spiced rum

Instructions

6 egg yolks from pasteurized eggs
½ cup sugar
2 cans Thai Kitchen coconut cream
2 tsp. vanilla extract
1 ½ tsp. nutmeg
Cinnamon stick and nutmeg for garnish
Spiced rum
http://www.instinctiveeats.com/dairy-free-eggnog-with-coconut-cream/

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