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 the refined Aunt Jemima’s. 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 a 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!
Decadent holiday eggnog without the eggs and vegan friendly! Comes together in under 5 minutes.
5 minPrep Time
5 minTotal Time
Yields 4 Cups