This is a recipe for homemade eggnog that you can make to work for many different food intolerances including dairy free and SCD compliant. I hope you enjoy and have a great holiday season!
4 large eggs
2 egg yolks
3⁄8 cup honey
1⁄4 teaspoon sea salt
7 whole cloves
4 cups milk of your choice — coconut milk, gum/thickener-free nut milk (I use the cream from the top of 1 can of coconut milk + ~3.5 cups cashew milk to total 4 cups)
2 tsp vanilla extract
1 – 11⁄2 teaspoon nutmeg (to taste)
11⁄2 – 2 teaspoons ground cinnamon
1. Whisk eggs, egg yolks, honey, cloves and sea salt together in a large saucepan. Slowly whisk in the milk until well combined.
2. Heat over medium-low heat while whisking every 15 seconds until the mixture reaches 165º F, about 15–20 minutes. Use a candy thermometer to measure the temperature. It should be thick enough to coat the back of a spoon.
3. Stir in the vanilla, cinnamon and nutmeg. Let cool, then cover and chill in the fridge for at least six hours.
4. The nog can be stored for up to three days in the refrigerator.