Christmas Eve is here and it is also Eggnog Day. Today I will be doing a quick cleanup around the house, prepare my cranberry sauce for tomorrow, make some deviled eggs and enjoy some crackers & cheese ball. Hopefully my son will swing my today to pick up their presents. I think I will also watch a couple of Christmas movies like White Christmas & National Lampoon’s Christmas Vacation. What are your Christmas Eve traditions? If you enjoy eggnog you should give the following recipe a try. This recipe will make six 16 oz. servings or you can just half the recipe if there is only 2 or 3 of you. If you are lactose intolerant, substitute the milk & heavy cream with almond milk and coconut cream. The substitutions are placed in parenthesis. I also like my eggnog with a little kick so I add some spiced rum.
1 Tbsp. honey
1 quart whole milk (almond milk)
1 1/2 c. sugar (1 cup erythritol)
1 tsp. vanilla extract
2 cinnamon sticks
1 tsp. grated nutmeg
2 c. heavy cream (14 oz. can coconut cream)
8 large eggs
Green food coloring
6 oz. spiced rum
To temper this mixture so you don’t get scrambled eggs, take half a cup at time of the spiced milk and whisk it into the cream & egg mixture until the remaining milk mixture is completely incorporated.
Add a few drops of food coloring and the rum.