This is definitely not my grandmother's rich and heavy eggnog recipe. Don't get me wrong, I love my grandmothers eggnog, and pretty much anything else she whisks up in the kitchen but lately I much prefer a hearty meal to a heavy drink.
If you are looking for a light eggnog with a refreshing kick, this is the recipe for you.
This recipe serves 4 but it's really easy to double. Here is what you need:
- 455 ml/2 cups almond milk
- 2 eggs
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract (the milk I'm using has vanilla in it, so I didn't add any extra)
- 2 tbsp of honey or golden syrup (only if the milk you are using isn't sweetened)
- Dark rum or whiskey to serve
Blend all the ingredients on medium speed for around 1 to 2 minutes, until everything is well combined.
Transfer the mixture into a sauce pan and heat on a low flame until it reaches 70°C/160°F. Let the eggnog cool in the pan before transferring into an air tight container.
Chill overnight and serve it with a shot of rum or whiskey and freshly ground nutmeg on top.