Have you been missing eggnog this holiday season? This recipe is especially easy and sugar free!

Bonus: I’ll give you instructions for a tried and true dairy-free eggnog later on in this post! It isn’t nearly as creamy as the original recipe, but it’s still darn delicious.

Also, it’s only fair to warn you … after trying this decadent homemade eggnog, store bought eggnog just won’t have the same appeal anymore!

Not an eggnog fan? What are you doing on this recipe, then?! Go give this refined sugar free strong mulled apple cider a try instead!

Dairy Free?

Are you dairy free and missing your seasonal eggnog?

Well, miss out no longer because this recipe is super easy to convert to dairy free. In fact, I converted this very recipe because my sister is dairy free and wanted to enjoy eggnog with the rest of us for Christmas.

To make this recipe dairy free, leave out the heavy cream and add two cans full fat coconut milk. You can reduce the spices slightly if they are too strong, but otherwise everything remains the same. Just be warned that this recipe WILL separate when dairy free, so give it a good shake or stir before enjoying.

See? Easy peasy!

It’s not exactly cup for cup in the swap, but it works out just fine and then you aren’t left with leftover coconut milk (carton coconut milk is not as thick or creamy, so I highly recommend using canned) that you are wondering what to do with.

If you are the only dairy free person in your household, or the only person drinking eggnog (or a combination of the two) feel free to cut this recipe in half. It divides easily, and leaves a less overwhelming portion of egg whites in the aftermath.

Leftover Egg Whites:

Wondering what the heck to do with twelve leftover egg whites? I have the perfect solution for you.

If you have the second Trim Healthy Mama cookbook, Trim Healthy Table, there is a recipe for a pizza crust that uses twelve egg whites – and recommends fresh over carton egg whites.

I bet everyone will be thrilled when you announce pizza for dinner!

Important Note:

*Please note that this eggnog uses raw eggs. I use store bought, which are pasteurized, but I would not recommend this recipe if you are not comfortable with the consumption of raw eggs. Consume at your own risk.

Print Recipe

Sugar-Free Eggnog

Thick and creamy, after you've tried this eggnog store-bought just doesn't compare!

Course: Drinks

Cuisine: American

Author: Nicole

Ingredients

12 large egg yolks
1/2 c Pyure
4 c original unsweetened almond milk
2 c heavy cream
2 tsp nutmeg
2 tsp vanilla
4 cinnamon sticks

Instructions

In a blender, add the egg yolks (ONLY THE YOLKS, we don’t use the whites for this recipe) and Pyure sweetener. Blend for about two minutes, or until lightened in color and slightly thickened.
Pour mixture into a pitcher (the pitcher should hold at least 7-8 cups) and add the almond milk and cream. Stir to combine. Add remaining ingredients and stir again. Refrigerate for a few hours or until well chilled and enjoy!

Notes

This recipe only uses the yolks of the eggs, but you can cook the whites into many different recipes quite easily. If you would like to use a recipe that uses all twelve whites, the butterfly pizza in the Trim Healthy Table cookbook recommends fresh egg whites, and uses twelve.

Although this eggnog is Trim Healthy Mama friendly, I would not recommend consuming large portions at one time as that could be considered calorie abuse and might stall weigh loss.

Nicole

Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.

allbehindasmile.com