Not everyone likes Eggnog but this isn't your normal sugar filled, eggs, cream and milk. It's also not your store bought eggnog which I actually like ;)
This easy eggnog recipe is packed full of vitamin A, B2 and calcium plus with that scoop of S'moo you have a great hormone balancing drink!
What about the RUM! Well, you should have some leftover Eggnog so save some for later and add some smooth Kanich Rum to turn this into a party-nog! Not a Rum girl (because we know how many blogs keep saying alcohol isn't great for keeping our body normalized)! Then trying adding some of this eggnog to your coffee in the morning for a creamy holiday celebration!
- 1 Scoop of S'moo
- 6 egg yolks
- 3 cups Vanilla Unsweetened Cashew Milk
- 1 cup full fat canned coconut milk
- 4 tablespoons Power Creamer
- 2 cinnamon sticks
- 5 whole cloves
- 2 teaspoons ground nutmeg
- 3 teaspoons vanilla extract
- 5-10 drops Liquid Stevia
- Add egg yolks to a large bowl, and using an electric mixer, beat until light and fluffy. Set aside.
- Add Cashew milk, coconut cream, a scoop of S'moo, power creamer, cinnamon, cloves and nutmeg to a medium saucepan and bring just to a boil, whisking every so often.
- Remove from heat and gradually add the hot milk mixture into the eggs, just a little at a time to ensure your eggs don't cook.
- Return combined mixture to the saucepan, and simmer over low heat for 10 minutes, or until your mixture reaches 160°F/70°C. Remove from the heat, remove cinnamon sticks and cloves, and pour into a large pitcher. Cover and transfer to the refrigerator to chill for at least an hour. The eggnog will continue to thicken, so be sure to give it a good stir before serving.
- When ready to serve, taste for sweetness and add desired amount of organic liquid Stevia drops (I recommend somewhere between 5-10 drops). You can garnish each glass with fresh nutmeg, if desired.
Optional: One shot of rum in each glass! Or try a twist and add Ginger liqueur in your Eggnog. Make it extra fancy by crumbling some gingersnap cookies for the rim of the glass (Place a small amount of coconut milk in a bowl, dip the first 1/4 inch of the glass in and then roll that edge in the cookie crumbs).
Recipe Notes: Leftovers will last in the refrigerator for up to 2 days. Stir again before serving.