Dairy-Free Eggnog
For a thick and creamy holiday treat made with simple and REAL ingredients, this healthier dairy free eggnog will become a new family favorite!
Ingredients
- 2 c. milk (I used oatmilk)
- 1/4 c. coffee creamer (I used vanilla oatmilk)
- 1 Tbsp. maple syrup
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 eggs, separated
- 1 tsp. sugar
- 1/2 tsp. vanilla
- 1/2 tsp. corn starch
Instructions
- In a small saucepan, heat the milk, creamer, maple syrup, cinnamon, and nutmeg over medium-low heat.
- In a small mixing bowl, beat the egg yolks and sugar, until color turns slightly pale.
- In a medium mixing bowl, beat the egg whites until stiff peaks form. Set aside.
- Once you begin to see small bubbles in the milk, continuously whisk about 1/2 cup of the warm milk mixture into the egg yolks. The heat of the milk will cook the yolks. Next, add the egg yolk mixture back to the saucepan, whisking continuously. Allow to cook for 3-4 minutes. Then, whisk in the vanilla, corn starch, and egg whites. Continue to whisk and cook for 2-3 minutes. Allow mixture to cool before storing in the fridge. Refrigerate for at least one hour for best results.
- Before serving, blend mixture in a blender for the smoothest texture. Sprinkle with cinnamon.