Almond Milk Eggnog is a delightful twist on the traditional holiday beverage, bringing a creamy, nutty flavor that perfectly captures the spirit of the season. This recipe is not only easy to make but also a fantastic option for those seeking a lighter, dairy-free alternative to classic eggnog. With its rich texture and aromatic spices, Almond Milk Eggnog is sure to become a cherished holiday favorite in your household.
Why It Deserves a Spot
This Almond Milk Eggnog deserves a place in your holiday lineup for several reasons. First, it offers a light and refreshing alternative to the heavy traditional eggnog, making it a great choice for those who may be sensitive to dairy or simply looking for a healthier holiday treat. The nutty flavor of almond milk complements the warm spices perfectly, creating a drink that is both comforting and festive. Furthermore, it’s simple to whip up, requiring just a handful of ingredients, making it accessible for anyone to enjoy.
Gather These Ingredients
To create your own Almond Milk Eggnog, you will need the following ingredients:
- 2 1/4 cups unsweetened almond milk (refrigerated)
- 2 large eggs (pasteurized)
- 3 tablespoons sugar (or sugar alternative)
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Setup & Equipment
Before you begin, gather the necessary equipment to ensure a smooth cooking process:
- Mixing Bowl: For combining your ingredients.
- Whisk: To beat the eggs and mix the ingredients together.
- Medium Saucepan: For heating the almond milk.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Strainer: Optional, for a super smooth texture.
Almond Milk Eggnog Made Stepwise
Step 1: Prepare the Almond Milk
In a medium saucepan, pour in 2 1/4 cups of unsweetened almond milk. Heat it over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scalding.
Step 2: Whisk the Eggs and Sugar
While the almond milk is heating, crack open 2 large pasteurized eggs into a mixing bowl. Add 3 tablespoons of sugar (or your preferred sugar alternative) and whisk until the mixture is well combined and slightly frothy.
Step 3: Temper the Eggs
Once the almond milk is warm, take a small amount and slowly pour it into the egg mixture while whisking continuously. This process, known as tempering, helps prevent the eggs from scrambling. Gradually add more almond milk to the egg mixture until it is well combined.
Step 4: Combine and Heat
Return the combined mixture to the saucepan with the remaining almond milk. Heat over low to medium heat, stirring constantly, until the mixture thickens slightly. This should take about 5-7 minutes. Be careful not to let it boil.
Step 5: Add Flavorings
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of nutmeg. Taste and adjust sweetness if necessary.
Step 6: Chill and Serve
Allow the Almond Milk Eggnog to cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled, and enjoy the festive flavors!
Substitutions by Category
If you’re looking to customize your Almond Milk Eggnog, consider these substitutions:
- Milk Alternative: Use oat milk or soy milk if you prefer a different flavor.
- Sweetener: Maple syrup, honey, or agave syrup can replace sugar for a natural sweetness.
- Spices: Experiment with cinnamon or allspice for a unique twist.
- Alcohol: Add a splash of rum or bourbon for an adult version.
Recipe Notes & Chef’s Commentary
To make your Almond Milk Eggnog even creamier, try blending in a tablespoon of almond butter before chilling. This will add richness without compromising the flavor. Remember, the key to a perfect eggnog is patience; take your time when heating the mixture to avoid scrambling the eggs. Enjoy this delicious beverage during your holiday gatherings or cozy nights in!
Make-Ahead & Storage
This Almond Milk Eggnog can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. The flavors may deepen and improve as it sits, making it even more delightful when served chilled. Just give it a good stir before serving to recombine any separation that may occur.
Quick Questions
Can I use sweetened almond milk instead?
Yes, you can use sweetened almond milk, but you may want to reduce the amount of additional sugar to avoid an overly sweet drink.
Is this eggnog safe for everyone to drink?
Using pasteurized eggs makes this eggnog safer for consumption. However, if you have concerns about raw eggs, consider using a store-bought eggnog base instead.
Can I make this vegan?
Yes! Substitute the eggs with 1/4 cup of silken tofu blended until smooth, and the result will be a delicious vegan version of Almond Milk Eggnog.
What can I serve with Almond Milk Eggnog?
Almond Milk Eggnog pairs wonderfully with spiced cookies, gingerbread, or even a slice of pumpkin pie for a festive dessert spread.
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Time to Try It
Now that you have all the details to create a delicious Almond Milk Eggnog, it’s time to gather your ingredients and get started! This festive drink is sure to warm your heart and bring joy to your holiday celebrations. Whether you’re sipping it by the fireplace or serving it at a holiday gathering, Almond Milk Eggnog is a delightful way to embrace the spirit of the season. Enjoy every creamy, spiced sip!
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Almond Milk Eggnog
Ingredients
Equipment
Method
- In a medium saucepan, pour in 2 1/4 cups of unsweetened almond milk. Heat it over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scalding.
- While the almond milk is heating, crack open 2 large pasteurized eggs into a mixing bowl. Add 3 tablespoons of sugar (or your preferred sugar alternative) and whisk until the mixture is well combined and slightly frothy.
- Once the almond milk is warm, take a small amount and slowly pour it into the egg mixture while whisking continuously. Gradually add more almond milk to the egg mixture until it is well combined.
- Return the combined mixture to the saucepan with the remaining almond milk. Heat over low to medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Be careful not to let it boil.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of nutmeg. Taste and adjust sweetness if necessary.
- Allow the Almond Milk Eggnog to cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled, and enjoy the festive flavors!
Notes
- For a creamier texture, blend in a tablespoon of almond butter before chilling.
- Store in an airtight container in the fridge for up to 3 days.
- Sweetened almond milk can be used, but reduce additional sugar to avoid over-sweetening.
