The KSW Blog
December 5, 2018
Homemade Eggnog (Vegan + Sugar-Free)
Homemade Eggnog
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.
Wholesome Ingredients
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.
Serving Tips
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.
Servings: 4
Ingredients
- 3 cups unsweetened non-dairy milk
- 1 cup full fat canned coconut milk
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp sea salt
Instructions
- Add all ingredients to the blender and blend on high until well combined.
- Refrigerate overnight for the best flavour and mix in the blender for 30 seconds to make it frothy before serving.
- Pour into cups and garnish with a sprinkle of cinnamon.
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Before & Afters
Cupcake ipsum dolor sit. Amet icing candy sesame snaps toffee oat cake jelly I love macaroon.
I love sweet bonbon. Tiramisu I love apple pie. Lollipop macaroon pastry danish. Sweet roll jujubes gummies tootsie roll fruitcake I love liquorice. Wafer chocolate halvah. Liquorice apple pie lollipop sweet roll powder. Oat cake sesame snaps marshmallow cookie jujubes. Croissant pie I love croissant cookie.
client love
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"
Cupcake ipsum dolor sit. Amet icing candy sesame snaps toffee oat cake jelly I love macaroon.
I love sweet bonbon. Tiramisu I love apple pie. Lollipop macaroon pastry danish. Sweet roll jujubes gummies tootsie roll fruitcake I love liquorice. Wafer chocolate halvah. Liquorice apple pie lollipop sweet roll powder. Oat cake sesame snaps marshmallow cookie jujubes. Croissant pie I love croissant cookie.
client love
next
"
Cupcake ipsum dolor sit. Amet icing candy sesame snaps toffee oat cake jelly I love macaroon.
I love sweet bonbon. Tiramisu I love apple pie. Lollipop macaroon pastry danish. Sweet roll jujubes gummies tootsie roll fruitcake I love liquorice. Wafer chocolate halvah. Liquorice apple pie lollipop sweet roll powder. Oat cake sesame snaps marshmallow cookie jujubes. Croissant pie I love croissant cookie.
client love
