Keto Healthy Eggnog Recipe – Alcohol Free

AuthorC.A. GreysonCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 cups Unsweetened Almond Milk
 2 cups Unsweetened Cashew Milk
 6 Egg Yolks - For Vegan Use 3/4 Cup Coconut Cream Instead
  cup Keto Honey (see my honey recipe in the notes below)*
 1 tbsp Whole Cloves
 1 ½ tsp Cinnamon Plus More For Topping
 1 tsp Pure Vanilla Extract
1

In a kitchen blender, blend together the almond milk/cashew milk, egg yolks (or coconut cream), ground nutmeg, ground cinnamon, and keto honey (https://keto-casual.com/2021/12/10/keto-honey-vegan-friendly/ ). Blend them until they are smooth with as few of lumps as possible. Unless you love the lumps <3

2

Now to add the love and spice. Hrrrrrrrr (my sad attempt at sexy noises)

Pour the mixture into a saucepan and add the whole cloves. Cook over medium heat for 10-15 minutes. You want the eggnog to get hot, but not boil! No bubbles! If you're doing the non-vegan version this is especially important since we don't want to scramble the eggs.

Once your eggnog starts to thicken, turn off the heat and stir in your vanilla extract.

3

Take your holiday concoction and run it through a fine mesh strainer to get rid of the cloves. We don't need no more of that clove drama, we're strong, independent eggnog now!

4

After it has cooled, place it into an air-tight container and allow it to cool for 6-8 hours (overnight)

Tada~ Beautiful, much healthier eggnog. And imo, much better than the traditional.

Add whatever toppings that you would like: Cinnamon, or cinnamon sticks, nutmeg, whipped topping, sprinkles, pretty small cookies, entire chocolate bars─

The top of the cup is the limit 😉

Enjoy
xoxo Grey

Ingredients

 2 cups Unsweetened Almond Milk
 2 cups Unsweetened Cashew Milk
 6 Egg Yolks - For Vegan Use 3/4 Cup Coconut Cream Instead
  cup Keto Honey (see my honey recipe in the notes below)*
 1 tbsp Whole Cloves
 1 ½ tsp Cinnamon Plus More For Topping
 1 tsp Pure Vanilla Extract

Directions

1

In a kitchen blender, blend together the almond milk/cashew milk, egg yolks (or coconut cream), ground nutmeg, ground cinnamon, and keto honey (https://keto-casual.com/2021/12/10/keto-honey-vegan-friendly/ ). Blend them until they are smooth with as few of lumps as possible. Unless you love the lumps <3

2

Now to add the love and spice. Hrrrrrrrr (my sad attempt at sexy noises)

Pour the mixture into a saucepan and add the whole cloves. Cook over medium heat for 10-15 minutes. You want the eggnog to get hot, but not boil! No bubbles! If you're doing the non-vegan version this is especially important since we don't want to scramble the eggs.

Once your eggnog starts to thicken, turn off the heat and stir in your vanilla extract.

3

Take your holiday concoction and run it through a fine mesh strainer to get rid of the cloves. We don't need no more of that clove drama, we're strong, independent eggnog now!

4

After it has cooled, place it into an air-tight container and allow it to cool for 6-8 hours (overnight)

Tada~ Beautiful, much healthier eggnog. And imo, much better than the traditional.

Add whatever toppings that you would like: Cinnamon, or cinnamon sticks, nutmeg, whipped topping, sprinkles, pretty small cookies, entire chocolate bars─

The top of the cup is the limit 😉

Enjoy
xoxo Grey

Keto Healthy Eggnog Recipe – Alcohol Free

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