Gluten-free Dairy-free Eggnog

Wheat-free * Dairy-free * Gluten-free * Vegetarian *  Parve * Paleo *


Happy New Year everyone!  My favorite part of New Years is the eggnog – imagine how unhappy I was when I had to give up dairy.   In general I’m not much of a drinker so to me the best possible way to imbibe alcohol is hidden in a milk shake! DOUBLE YUM!!!  The only problem with that is – it’s so delicious I can drink many many glasses before I realize I’m totally smashed…not to mention how many calories that includes.

The amazing thing about this recipe is – it’s as delicious as “the real thing”.  To be honest, that may not be true if I were to do a side by side taste test – but short of that I don’t think anyone would suspect they were being served a dairy-free version of eggnog.

Cheers and wishing you all a happy, healthy, and delicious 2015!

P.S.  You may notice that I’ve put this recipe in the “breakfast” category – because it is my very favorite breakfast item on January 1.
Gluten-free Dairy-free Eggnog

The standard warnings about raw eggs applies here.


2 eggs, separated

2 tablespoons maple syrup

2 tablespoons rum

1/8 teaspoon ground nutmeg, optional

1/2 cup cashew milk (or any type of milk)

2 tablespoons  sugar (I use maple sugar, but you can use regular or brown sugar), divided

1/4 cup coconut cream

Additional ground nutmeg for garnish

In a medium bowl (use a large bowl if you are multiplying the recipe), beat the egg yolks with the maple syrup, rum, and nutmeg, if using until light;

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beat in the cashew milk.

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In a second bowl, beat the egg whites with 1 tablespoon of the sugar until stiff peaks form. Gently stir into egg mixture.

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In the bowl from the egg whites, beat the coconut cream with the remaining tablespoon of sugar until the consistency of soft whipped cream.

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Fold the  whipped coconut cream into the cashew milk mixture.


Pour into serving bowl or individual glasses/cups and top with a sprinkle of nutmeg if desired.


Makes:  2 1/2 cups



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