Almond Milk Eggnog

My creamy almond milk eggnog is so rich, decadent, and easy to make. Ready in under a minute, you won't even miss the dairy!

Course Drinks

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 94kcal

Author Arman Liew

Ingredients

2 1/4 cups unsweetened almond milk refrigerated * See notes
2 large eggs pasteurized ** See notes
3 tablespoons sugar or sugar alternative
1 teaspoon vanilla extract
1/4 teaspoon nutmeg

Instructions

In a high speed blender or food processor, add the almond milk, eggs, sugar, vanilla, and nutmeg, and blend until combined and frothy.
Pour into glasses and enjoy chilled.

Notes

* If you use unsweetened vanilla almond milk, omit the vanilla extract.

** If you don't want to consume raw eggs, you can heat the mixture in a small saucepan over medium heat. Whisk regularly and once it simmers, remove from the heat and enjoy warm or let it cool to room temperature before refrigerating.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Place the eggnog in an airtight container and store it in the freezer for up to 2 months.

Nutrition