Almond Milk Eggnog:
Ingredients :
- 4 cups unsweetened almond milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup dark rum or bourbon (optional)
- Whipped cream (optional, for garnish)
- Additional ground nutmeg or cinnamon (optional, for garnish)
Instructions:
- Heat the Almond Milk:
- In a medium saucepan, heat the almond milk over medium heat until it begins to simmer. Do not let it boil.
- Mix Egg Yolks and Sugar:
- In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Temper the Egg Yolks:
- Slowly pour a small amount of the hot almond milk into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
- Combine Mixtures:
- Gradually add the tempered egg yolk mixture back into the saucepan with the remaining almond milk, whisking continuously.
- Cook the Mixture:
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
- Add Spices and Vanilla:
- Remove the saucepan from the heat and stir in the ground nutmeg, ground cinnamon, and vanilla extract. If using, add the rum or bourbon.
- Chill the Eggnog:
- Pour the eggnog into a large bowl or pitcher and let it cool to room temperature. Cover and refrigerate for at least 4 hours or until well chilled.
- Serve: Almond Milk Eggnog.
- When ready to serve, give the eggnog a good stir. Pour into glasses and garnish with whipped cream and a sprinkle of additional nutmeg or cinnamon, if desired.
Enjoy your rich and creamy almond milk eggnog, a delightful holiday beverage.
