Eggnog with Coconut Sugar
A healthier eggnog recipe that’s sweetened with coconut sugar – This Eggnog with Coconut sugar is easy, delicious, and full of nutrients from the egg yolks and grass-fed milk and cream!
- Prep Time: 20 minutes
- Chill time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 3 1/2 cups total, about 6-8 small servings 1x
- Category: drinks, Christmas
- Method: stovetop, refrigeration
- Cuisine: american
Ingredients
Scale
6 large egg yolks
1/2 cup coconut sugar (90g)
1/2 tsp ground nutmeg (3g)
2 cups milk (16oz)
1 cup heavy cream (8oz)
1 tsp pure vanilla extract
Optional: 1/4 tsp ground ceylon cinnamon (1g) - decrease to just a couple pinches if using Cassia, Saigon, or Vietnamese cinnamon because they are significantly stronger in flavor.
Instructions
- Add the egg yolks, coconut sugar, nutmeg, and cinnamon to a bowl and beat together with an electric mixer until lightened in color and creamy in texture.
- Heat the milk and cream in a pot until steaming.
- While whisking the egg mixture, very slowly pour 1/3 of the milk/cream mixture into the egg mixture. Continue to whisk and slowly pour another 1/3 of the milk/cream into the eggs. Then pour it all back into the pot and return to the stove.
- Stir the mixture with a wooden spoon as it thickens slightly for a couple minutes (do NOT boil).
- Remove from heat and stir in the vanilla extract.
- Pour the eggnog through a fine mesh sieve into a container you want to serve it in and cover.
- Refrigerate 4 hours or more until chilled and thickened. Store in the refrigerator for up to a week.
Find it online: https://homecookedliving.com/eggnog-with-coconut-sugar/
