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Makes 8-10 servings

Macros: 384 cal, fat 22g, carbs 28g, protein 5g, fibre 1g


6 eggs, separated

3/4 cup maple syrup (if you want your eggnog to be white like traditional eggnog, use evaporated can juice instead)

3 cans full fat coconut milk

1 Tbsp Vanilla

6 whole cloves (or 3/4 tsp ground cloves

2 cinnamon sticks (or 1 1/2 tsp cinnamon)

1 Tbsp nutmeg

6-10 oz rum or bourbon, to taste (optional)


Add egg yolks to a small bowl and whisk until thick and pale yellow.

Gradually add maple syrup while continuing to whisk.

Add coconut milk, cloves, cinnamon sticks to a large saucepan over low heat. Cook until steamy, but not quite simmering.

Add a ladle of the hot coconut milk to the egg mixture while stirring the eggs vigorously. Then add the egg mixture back to the saucepan, stirring constantly.

Continue to cook for about 3 mins over low heat until think

Remove from heat and add vanilla and rum if using

Refrigerate until cool, 3 hours or overnight. Serve chilled with a sprinkle of nutmeg.

Optional for airier eggnog - just before serving, beat reserved egg whites until stiff peaks form. Fold into eggnog

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