Dairy Free Eggnog
Posted by Dr. Della Parker on December 17, 2015
Ingredients
- 1 dozen eggs at room temperature, with yolks separated
- 1 1/2 cups Sugar
- 1/2 tsp Salt
- 1 pint Coconut Cream
- 1 pint Vanilla Coconut Creamer
- 1 quart Whole Coconut Milk
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 fifth Best Burbon Whiskey
- 1 cup Dark Rum
Servings:
Instructions
- Beat whites until stiff, while adding half a cup of sugar, and pour into a large bowl.
- Beat egg yolks, salt and rest of the sugar until pale and fluffy, and pour them into the bowl. Whisk together lightly.
- Now add all the liquid ingredients and whisk until well mixed. (There will always be considerable foam on top.)
- Ladle this mixture – as Ginny says “sampling the while” – into best looking liquor, wine or milk bottles. Seal and store in the refrigerator. As foam subsides, use one of the bottles to fill the others thoroughly. Give bottles a good shake at this time and always shake well before serving.
- Best if allowed to mature for two weeks. Serve with a sprinkling of fresh grated nutmeg.
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