I know it isn’t really a part of Australian culture to serve eggnog at Christmas, but this paleo version provides a great protein hit and is so delicious served chilled that I had to include it.
I have suggested coconut milk but you can use any type of nut milk. You could even freeze the eggnog in popsicle moulds if you wanted to create an icy Christmas treat.
4 egg yolks
2 tablespoons coconut sugar or maple syrup, to taste
2 x 400 ml can coconut milk
½ teaspoon ground cinnamon, plus extra to serve
1 teaspoon freshly grated nutmeg, plus extra to serve
1 ½ –3 tablespoons rum or brandy (optional)
almond milk (to make your own, click here for the recipe) to serve
1 In the bowl of an electric mixer with a whisk attachment, whisk the egg yolks for a couple of minutes until doubled in size. Gradually add the coconut sugar or maple syrup and whisk for 1 minute. Set aside.
2 Combine the coconut milk, cinnamon and nutmeg in a saucepan over medium heat and bring to a gentle simmer.
3 Turn the electric mixer to low and gradually whisk the hot spiced coconut milk into the egg yolk mixture until well combined.
4 Pour the mixture into a clean saucepan and stir gently but constantly over low heat for 5–10 minutes, or until the mixture thickens and coats the back of the spoon. Be patient with this process; if you turn the heat up too high or don’t stir, the mixture might turn into scrambled eggs. Remove from the heat and mix in some rum, if you desire. Set the pan over a bowl of ice water to stop the cooking process, stirring occasionally for 2 minutes. (Be careful, you don’t want water overflowing into the eggnog!). Cover with plastic wrap and place the fridge to chill. (The longer you let it chill, the thicker it will become.)
5 Before serving, add the desired amount of almond milk to thin the eggnog and sprinkle with some extra nutmeg and cinnamon.