Low Sodium Dairy Free Eggnog

Total time2 hr 25 min

Prep time10 min

Cook time15 min

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Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 ½ cups dairy free milk
4 pasteurized egg yolks
⅓ cup maple syrup
1 tsp vanilla extract
½ tsp ground nutmeg, plus more for serving
¼ tsp ground cinnamon
⅛ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 oz bourbon or dark rum (optional)

Instructions

1
Whisk the pasteurized egg yolks and maple syrup together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
2
Pour in the coconut milk and dairy free milk, then add the nutmeg, cinnamon, and salt. Whisk to combine.

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