This Dairy Free Paleo Eggnog is thick, rich, creamy, and so delicious! Easily made with 6 simple ingredients. A seasonal drink made over to be so much healthier! You will love it.
My husband loves eggnog and used to drink it every holiday season before we transitioned to a real food diet. Since then he’s went without and I guess I just didn’t realize how easy it would be to make homemade.
I confess- I never liked the store bought stuff. It tasted artificial and overly sweet. I was thinking I wasn’t going to like my homemade version either, but I actually love it. It’s just sweet enough to feel like a treat without tasting like pure sugar. It’s spiced just right with cinnamon and freshly grated nutmeg. And it’s thick, but not so thick that it coats your mouth for 5 minutes.
I didn’t want to use coconut milk for this because it’s strong flavor would interfere with the spices. I was afraid it would be too coconut-y. So almond milk is used, but don’t use that almond milk that is super low calorie because that’s just basically water and it won’t be thick and creamy. Malk is my favorite because it’s higher in fat and protein and the ingredients are great. No thickeners or gums. This isn’t sponsored, I just love them.
When I made this I was patiently stirring and when it finally thickened I was so happy. Then I added the vanilla extract and it completely separated the mixture. It looked so gross. I decided to try and blend it up with my immersion blender before totally giving up and yay, it totally worked! Just a second of blending and it was mixed and thick again. So if it separates for you, just blend it quickly. Also- I wrote to add the vanilla at the beginning to hopefully fix that problem.
Now it’s your turn to whip up a batch and enjoy this holiday drink!
Dairy Free Paleo Eggnog
- 4 large eggs
- 2 large egg yolks
- 1/4 cup pure maple syrup
- 4 cups unsweetened almond milk (like Malk)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 2 teaspoons vanilla
In a medium saucepan, combine the eggs, egg yolks, and maple syrup. Slowly whisk in the almond milk, making sure it mixes. Add in the cinnamon, nutmeg and vanilla.
Heat over low heat, whisking continually, until mixture thickens. It should be thick enough to coat the back of a spoon. This could take up to 20 minutes.
Once thick, pour into a container and let cool at room temperature. Then refrigerate.
Store in fridge up to 4 days. Stir or shake before serving.
If the egg nog separates, use an immersion blender or regular blender to combine.