Here is another recipe that brings back childhood memories! For this dairy-free eggnog I replaced the usual milk and cream with coconut milk and almond milk, so it is probably closer to  a“Coquito” recipe, a traditional Puerto Rican holiday drink. I left out the rum that we usually add to it, but feel free to spike it into an adult drink.

This makes me ponder about the difference in cultures, I remember having the kind of eggnog with rum in it ever since I was little, I was offered very little of it and no one really was bothered by it or thought it was inappropriate.  On a good day, my mom would even send me a small cup of it to school. I think if that happened here, it’d be on the news. I don’t think anyone in Costa Rica would think anything of it, we are also given coffee with our breakfast since probably our toddler years–here they give babies fries and send sodas in school lunch bags. But, Is there really a right or wrong? Shouldn’t it be about parents doing their best with what they know…If only children came with manual!

Anyway, today marks my sixteenth anniversary of living here and I am still learning about the US culture

Ingredients:

28 ounces of full fat coconut milk, canned (BPA-free) or homemade
1 1/2  cup of almond milk or light coconut milk
6 egg yolks (reserve egg whites for a different use)
1 tsp of vanilla extract
1 to 1 1/2 tsp of ground nutmeg
6 cloves
1-2 cinnamon sticks
Sweetener to taste, I used 3 tbsp of honey and 3 tbsp of maple syrup

Preparation:

• Place egg yolk in a blender and blend over low medium speed for a few seconds or until they turn pale yellow.
• Add the coconut milk, almond milk, vanilla, sweetener, and nutmeg and blend until smooth.
• Pour mixture into a medium saucepan and add the cinnamon stick and cloves.
• Gently heat over medium low heat while stirring/whisking constantly until the eggnog thickens, do not rush through this step, if you stop whisking , or heat it up too fast, you will end up with pieces of scrambled eggs floating around.
• Strain to remove the cloves, cinnamon stick and curds and serve warm or cold.
• Drink as is or with a shot or two  of your favorite spirit.

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Dairy-Free Eggnog

Author: Edible Harmony

Cuisine: Paleo Holiday

Recipe type: Drinks

Serves: 6-8

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Ingredients

• 28 ounces of full fat coconut milk, canned or homemade
• 1½ cup of almond milk or light coconut milk
• 6 egg yolks (reserve egg whites for a different use)
• 1 tsp of vanilla extract
• 1 to 1½ tsp of ground nutmeg
• 6 cloves
• 1-2 cinnamon sticks

Instructions

1. Place egg yolk in a blender and blend over low medium speed for a few seconds or until they turn pale yellow.
2. Add the coconut milk, almond milk, vanilla, sweetener, and nutmeg and blend until smooth.
3. Pour mixture into a medium saucepan and add the cinnamon stick and cloves.
4. Gently heat over medium low heat while stirring/whisking constantly until the eggnog thickens, do not rush through this step, if you stop whisking , or heat it up too fast, you will end up with pieces of scrambled eggs floating around.
5. Strain to remove the cloves, cinnamon stick and curds and serve warm or cold.
6. Drink as is or with a shot or two of your favorite spirit.

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