It just doesn’t seem like the holiday without some eggnog. What better way to spread some much needed Christmas cheer? Eggnog can either be cooked or raw. Although both version are delightful, the cooked version seems to be a little more rich and creamy.
Don’t let the cooked version intimidate you. Added the egg mixture can be tricky, but you definitely do not need to be a professional to pull it off. You just need to be patient.
A Little Eggnog History
As most other culinary recipes there always seems to be some debate as to where it originated. Eggnog got its start around the 13th century. Time magazine stated, “While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink.” Eggnog became a holiday drink somewhere around 1700. https://time.com/3957265/history-of-eggnog
Americans call it eggnog, while Mexico has “rompope”, and Puerto Rico enjoys “coquito.” So as you can see there are many variations of this Yuletide drink and it is enjoyed all over the world.
How do You Temper Eggs For Eggnog?
When you temper something you are merely taking a hot liquid and gradually adding it to eggs or other foods that need to be incorporated into a recipe without curdling them.
TIP: When you need to temper the eggs, slowly add them to the hot liquid to and stir to avoid getting scrambled eggs.
INGREDIENTS
- 5 eggs, separated
- 2/3 cup sugar
- 2 cups almond milk
- 1 can of full fat coconut milk
- 1 teaspoon vanilla
- Nutmeg on top
- cinnamon stick
- whiskey (optional)
Now it is time to make some holiday eggnog!
In a bowl whisk together the sugar and egg yolks until they become a pale color. Put the egg whites to the side for later.
In a small sauce pan heat the almond milk, and vanilla over a medium heat until it comes to a simmer. Once the milk is warmed, remove it from the heat and put half of the mixture into a measuring cup. Slowly pour the milk into the egg yolks and whisk to combine.
Combine the egg mixture with the remaining milk and return it to the stove. Cook the mixture over a medium heat to a simmer. Add the can of coconut milk and alcohol. (The coconut milk replaces the cream in regular eggnog) Turn off the heat and let it cool completely.
When you are ready to serve the eggnog take the egg whites and whip them to medium stiff peaks. Fold the egg whites into the cooled mixture.
Tip: A medium stiff peak will hold its shape, but the tip will curl over.
Divide the eggnog into cups, add some dairy free whipped cream on top, sprinkle some nutmeg over the cream, and add a cinnamon stick if desired.
Take your cup of Christmas cheer, toast to family and enjoy!