Dairy Free Eggnog Recipe

This is one of our family holiday favorites and I don't even LIKE real eggnog.  This recipe is so much lighter then the dairy based version and well, it doesn't upset my stomach!  The only problem is we have yet to ever make it the full two-week resting period because it is long gone before the holiday weekend is complete. 

Makes 4 quarts or about 21 6 oz servings  

Ingredients:

• 1 dozen pasture raised eggs at room temperature, with yolks separated

• 1 1/2 cups organic white sugar

• 1/2 tsp sea salt

• 1 pint organic coconut cream

• 1 pint vanilla non-dairy creamer

• 1 quart full fat coconut, oat or almond milk (I prefer coconut)

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1 fifth top shelf bourbon 

• 1 cup dark rum

Method:

1. Using an electric mixer, beat egg whites until stiff, slowly adding half a cup of sugar as you go.  Pour egg white-sugar combination into a large mixing bowl.

2. Next combine egg yolks, salt and remaining sugar. Beat until pale and fluffy.  Pour into the large mixing bowl with the egg whites and gently whisk together.

3. Now add all the remaining  liquid ingredients and whisk until well mixed. There is supposed to be considerable foam on top.

4. Decant mixture into mason jars, festive bottles, or right back into liquor bottles you've just used. Be sure the bottles have a tight fitting lid or cork.  Seal each bottle or jar tightly and store in the refrigerator. Best if allowed to mature for two weeks.

5. As the mixture sits in the fridge the foam will reduce.  Every 3-4 days give each container a good shake to combine ingredients and fill the new space from one of the other containers.  

6. Always shake before serving.

7. Top with a garnish of fresh grated nutmeg.