Whoever came up with the idea to combine eggs, milk, sugar and vanilla together is a genius. Custard, cake, french toast, crème brûlée, eggnog…. the possibilities are vast and delicious. I made eggnog for the first time a couple of weeks ago, but instead of milk and cream I used cashew milk. The results were creamy, nutty and lighter than regular eggnog.
2 oz Homemade Unsweetened Cashew Milk Eggnog*
1/2 oz Bittermilk Gingerbread Mixer
1/4 oz Giffard Ginger of the Indies Liqueur
1/4 oz Sombra Mezcal
1/2 oz Spicebox Whisky
1/2 oz Captain Morgan’s gingerbread rum
Freshly grated nutmeg & cinnamon.
Shake, pour over a big ice cube and garnish with some edible gold. Enjoy!
*Unsweetened Cashew Milk Eggnog
6 large egg yolks
3 cups unsweetened cashew milk
1/2 teaspoon ground nutmeg
Pinch of salt
1/4 teaspoon vanilla extract
- Whisk the egg yolks in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla.
- Pour the eggnog into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Store homemade eggnog in the fridge for up to one week.