A seriously creamy and delicious spin on the classic holiday treat!!
- 2 cans coconut milk (full fat) (I highly recommend using Thai Kitchen’s organic coconut milk -it has the best texture)
- 3/4 cup unsweetened almond milk
- 1/4 Teaspoon ground ginger
- 1/8 Teaspoon ground turmeric (for coloring)
- 4 1/2 Teaspoons ground nutmeg
- 4 Tablespoons granulated sugar + 1 Teaspoon
- garnish: cinnamon stick, star anise, ground nutmeg
- 2 egg whites
- pinch of cream of tartar
- 1/3 cup powdered sugar
- 1/4 cup granulated sugar
- Place coconut milk in large mason jar (or other tall container) and use immersion blender to fully incorporate.
- Pour coconut milk in medium saucepan.
- Add sugar and bring to medium heat, stirring fairly constantly until sugar dissolves – whisk together as it combines and sugar dissolves.
- Turn down heat to med-low and add remaining ingredients.
- Whisk/stir until fully combined.
- Let sit on med-low heat for 5 minutes.
- Remove from heat and store in airtight container overnight – and yes, it definitely tastes the best if it can sit for a while and let the flavors blend.
- Shake well before serving after letting it sit, nutmeg and other ingredients will settle.
- Meringue (optional):
- In stand mixer, add egg whites and pinch of cream of tartar.
- Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
- Keep motor running and gradually add granulated sugar and then continue beating for approximately 5 minutes.
- Continue to keep the motor running and gradually add powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking.
- Pour egg not into glass.
- Swirl meringue in circles using a spoon and scoop swirl out of bowl and place on top of egg nog. If desired, safely use a small blow torch to lightly burn the meringue.
- Garnish with cinnamon stick, star anise or more ground nutmeg.
Keywords: Christmas, Egg Nog, Dairy-Free