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Spiced Almond Milk Eggnog

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“A dairy-free twist on the holiday classic.”
READY IN:
10mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE SIMPLE SYRUP:
  2. 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.
  3. FOR THE EGGNOG:
  4. In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
  5. 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.
  6. Serve cold in punch cups, garnished with freshly grated nutmeg.

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