Dairy Free Classic Eggnog
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.9(19)
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Learn more →Ingredients
8 servings
- 6 pasteurized egg yolks
- ½ cup granulated sugar, divided
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup heavy cream, divided
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp ground nutmeg, plus more for serving
- ¼ tsp ground cinnamon
- 1 tsp pure vanilla extract
- 4 pasteurized egg whites
For the egg whites
- ¼ cup granulated sugar
For serving
- 1 ½ oz bourbon or dark rum (optional)
Instructions
- 1
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
- 2
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
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