Almond Milk Eggnog
developed & tested by:
This thick Almond Milk Eggnog is dairy-free and egg-free! Warm up on a cold Winter night with a hot mug of vegan eggnog. Cinnamon, cloves and nutmeg provide the perfect spiced flavor for this delicious drink.
Ingredients
- 2 tablespoon cornstarch
- 3 cups almond milk divided
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk (14 ounces)
Instructions
- Whisk the cornstarch with two tablespoons of the almond milk in a small bowl to form a smooth slurry.
- In a medium saucepan on medium heat, add the remaining almond milk, coconut milk, cinnamon, cloves, nutmeg and vanilla extract. Stir occasionally until the mixture is hot and steamy, but not bubbling.
- Stir the cornstarch slurry into the saucepan. Increase the heat to high and boil the mixture for one minute to fully activate the cornstarch's thickening properties.
- Remove the saucepan from the heat and allow your eggnog to cool so it doesn't burn your tongue. Transfer to mugs and enjoy!!
Notes
-
- Use full-fat coconut milk because low-fat coconut milk won't thicken your eggnog properly.
- Stirring cornstarch with a little almond milk before adding it to the saucepan will help prevent lumps from forming in your almond milk eggnog.
-
- Store cooled eggnog in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1drinkCalories: 332kcalCarbohydrates: 33gProtein: 3gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 258mgPotassium: 218mgFiber: 1gSugar: 25gVitamin A: 2IUVitamin C: 1mgCalcium: 250mgIron: 3mg
Did you make this recipe?Leave a comment below - I love hearing from you!