Almond Milk Eggnog Recipe

At this point you can serve the cooked eggnog warm.

Almond milk eggnog recipe. Slowly whisk in 1 cup of the milk. In a medium bowl with a handheld electric mixer whip the egg yolks until they are light yellow. Turn the burner on low heat and continue whisking until a thermometer reads 180f.

Pour eggnog mixture into a small pot and turn heat to low. Whisk until the mixture is smooth then add the vanilla. Slowly add the almond milk as you continue to whisk.

Remove the pan from the heat and allow the eggnog to cool slightly before pouring into a pitcher or jar. Whisk vigorously to mix it well. Then slowly add the coconut milk again as you whisk.

Whisk in the nutmeg. Salt vanilla extract unsweetened almond milk large egg yolks and 7 more. Scrape the seeds from the vanilla bean and add them to the egg sugar mixture.

Cook for 15 to 20 minutes making sure to stir the mixture frequently. Ground nutmeg coffee concentrate milk eggnog. In a large saucepan heat the coconut milk vanilla almond milk maple syrup cinnamon cloves and allspice over medium heat for about 5 minutes.

The mixture should be warm and steaming but not bubbling otherwise the eggs will scramble. In a large saucepan mix your egg yolks just the yolks not the whites save the whites for some meringue cookies and sugar. Cinnamon unsweetened vanilla almond milk eggs vanilla bean and 3 more.