eggnog lovers, this recipe is for you! ever since i was a kid, i couldn't get enough eggnog when the holiday season rolled around. granted, i thought it was just a special christmas milk that tasted way better then non-christmas milk. this recipe features a maple & bourbon twist on a traditional eggnog. it also doesn't include any raw eggs, as traditional eggnog includes raw egg yolks, which many are not fond of.
this version is made in the crockpot 6 qt. slow cooker & takes out all the fuss! just mix all the ingredients together, dump it in the slowcooker & let it simmer away as you greet guests. it also gives the house an amazing scent thanks to the cinnamon & nutmeg. lastly (most importantly), the recipe is completly dairy-free! coconut milk gives the drink a rich & creamy texture, with non of the dairy. it is important to use full-fat canned coconut milk only though, as it is much richer then the boxed variety.
the eggnog can be served hot or cold. either straight from the crockpot or transferred to a glass container for later useage. if you package it pretty in a mason or weck jar, it yields a beautiful edible gift too!
ingredients
- 6 large egg yolks, whisked
- 1/2 cup maple sugar
- 3 cups unsweetened almond milk
- 1 1/2 cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup bourbon
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg, freshly grated
directions
- in a large mixing bowl, whisk together the eggs & sugar until frothy. beat in the milks, vanilla, cinnamon & nutmeg until well blended.
- transfer mixture to the crock pot & turn onto the slow cook setting. let simmer away for 2 hours, stirring occasionally.
- when ready, turn off the crock pot & stir in the bourbon.
- serve drink hot or cold!
