Eggnog is a classic holiday drink that people either love or hate. I’ve always been the latter of the two.
I think it’s the combination of milk and eggs as a drink that threw me off (not to mention the immense amount of refined sugar). Thankfully, I LOVE this homemade eggnog that I whip up during the holidays.
Instead of using heavy cream, as most eggnogs do, I swapped it out for some delicious and decadent full-fat coconut milk. Don’t be afraid of consuming good fats like coconut because they contain medium-chain triglycerides (MCTs) that your body uses as rocket fuel.
Maple syrup is a classic flavour combination here and adds a really beautiful depth and robustness to the flavour. Make sure you’re using good ol’ 100% pure maple syrup, not table syrup. Plus, always opt for glass-packed maple syrup to avoid any plastic chemicals or BPA from the can lining that may leach into the liquid gold.
When choosing maple syrup, there are 4 grades to choose from. The darker the syrup, the more intense the flavour. I’m Canadian and basically bathe in maple syrup, so I usually opt for Dark or Very Dark since I love the flavour.
I usually make my eggnog the day before and allow the flavours to get to know each other a bit better overnight. If you find the eggnog hardens at all from the full-fat coconut milk, just pop it back in the blender for a quick spin.
Since this is a really rich holiday drink, I either serve my homemade eggnog in ½ cup portions or mini shot glasses for a crowd. Another crowd-pleaser at holiday parties is my Rosemary Cashew Cheese Dip and my Pomegranate Ginger Kombucha Mocktail.