Thursday, December 19, 2013


Few things scream Christmas like eggnog…

Well, there is the Christmas tree.

And the decorations.

And the cookies. (Did someone say cookies?!)

But lets get back to the eggnog!

This recipe is simple and delicious. Made from only the best ingredients, and without any "natural flavors" or other mystery ingredients found in the store-bought versions. Not only good for drinking, this eggnog rocks as a creamer replacement in your coffee, or milk replacer in your pancake recipe (eggnog pancakes say whaaat). 

Yields 2 cups of eggnog. 

1 cup plain almond milk
1 cup light coconut milk  from the can
2 tablespoons agave nectar
2 teaspoons vanilla
1/8 teaspoon nutmeg
Pinch of pink salt

Combine all of the above ingredients in a medium size sauce pan on the stove. Whisk together and bring to a boil. Remove from the heat and continue whisking to keep from boiling over. Reduce the heat and return the pot to the stove, keeping it at a simmer, and whisking for an additional 2-3 minutes. Remove from the heat and pour into a glass jar on the counter. Let cool, uncovered, and then tightly seal and place in the refrigerator to cool for 3-4 hours before serving. This will keep for 2-3 days.


  1. Beauty! I made egg nog with really similar ingredients! Maple syrup instead of agave and half a frozen banana! LOCO!!