Ingredients
Equipment
Method
Instructions
- 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.