Spiced Almond Milk Eggnog
"A dairy-free twist on the holiday classic."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
3 quarts
ingredients
- 24 large eggs
- 2 cups almond milk
- 2 cups cognac
- 2 cups sherry wine
- 1⁄4 cup freshly grated nutmeg, plus more for garnish
- 2 cups spiced simple syrup
-
FOR THE SPICED SIMPLE SYRUP
- 2 cups sugar
- 2 cups water
- 12 cinnamon sticks
- 1 tablespoon allspice berry
directions
-
FOR THE SIMPLE SYRUP:
- Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely. Remove from heat and allow to steep at least 4 hours, up to overnight. Strain out solids. Syrup will keep, refrigerated in an airtight container, for 4 weeks.
-
FOR THE EGGNOG:
- In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
- Stir in cognac, sherry, and nutmeg. Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight. If eggnog breaks, re-blend just before serving.
- Serve cold in punch cups, garnished with freshly grated nutmeg.
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RECIPE SUBMITTED BY
Food.com
United States
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