• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Light Eggnog

  • Recipe Submitted by on

 Ingredients List

  • 4 cups unsweetened almond milk
  • 6 egg yolks
  • 2/3 cup raw honey
  • 1 tsp ground nutmeg plus more for topping
  • 1 1/2 tsp ground cinnamon plus more for topping
  • 1 tbsp whole cloves
  • 1 tsp pure vanilla extract


In a kitchen blender, add the unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.
Pour the mixture into a sauce pan or deep pot, add the whole cloves, and heat over medium heat.
Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.
Once the eggnog has thickened, turn off the heat, and stir in the vanilla extract.
Strain the mixture using a fine mesh strainer to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6-8 hours, or overnight.
When ready to serve, we love to sprinkle with a little nutmeg and cinnamon.

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