Low FODMAP Creamy Spiced Eggnog

Total time2 hr 20 min

Prep time5 min

Cook time15 min

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Grace Coconut Milk - 14 Fl. Oz.Chaokoh Coconut Milk - 13.5 Fl. Oz.Iberia Coconut Milk - 13.5 Fl. Oz.Iberia Organic 100% Natural Coconut Milk 13.5 Fl Oz Madame Gougousse Coconut Milk
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1 cup heavy cream
Chef's tip
Use the thick cream from a can of full-fat coconut milk (not sweetened "cream of coconut"), measured 1:1. It adds a mild coconut flavor.
½ cup whole milk
3 tbsp cornstarch
⅓ cup granulated sugar
1 tsp vanilla extract
½ tsp ground nutmeg
¼ tsp ground cinnamon
⅛ tsp ground cloves
1 pinch salt

For serving

ground nutmeg, for dusting (optional)

Instructions

1
Whisk together the cornstarch and 2 tablespoons of the whole milk in a small bowl until smooth and no lumps remain, then set aside.
2
Combine the coconut milk, heavy cream, remaining whole milk, sugar, nutmeg, cinnamon, cloves, and salt in a medium saucepan over medium heat, whisking to dissolve the sugar, until the mixture is steaming and just beginning to simmer around the edges, about 5–7 minutes.

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