Two posts in one day??? This is just a quicky to remind you that I have an AMAZING dairy-free gluten-free Eggnog recipe. I’m posting it today so you have time to get the ingredients before New Year’s Eve. Leftovers (if there are any) are great for breakfast.
Gluten-free Dairy-free Eggnog
The standard warnings about raw eggs applies here.
2 eggs, separated
2 tablespoons maple syrup
2 tablespoons rum or to taste
1/8 teaspoon ground nutmeg, optional
1/2 cup cashew milk (or any type of milk)
2 tablespoons sugar (I use maple sugar, but you can use regular or brown sugar), divided
1/4 cup coconut cream
Additional ground nutmeg for garnish
In a medium bowl (use a large bowl if you are multiplying the recipe), beat the egg yolks with the maple syrup, rum, and nutmeg, if using until light;
beat in the cashew milk.
In a second bowl, beat the egg whites with 1 tablespoon of the sugar until stiff peaks form. Gently stir into egg mixture.
In the bowl from the egg whites, beat the coconut cream with the remaining tablespoon of sugar until the consistency of soft whipped cream.
Fold the whipped coconut cream into the cashew milk mixture.
Pour into serving bowl or individual glasses/cups and top with a sprinkle of nutmeg if desired.
Makes: 2 1/2 cups