If you’re a fan of the classic holiday drink eggnog, there’s nothing quite like cozying up with a warm mug of the spicy and sweet beverage on a cold winter day. However tasty the drink may be, it can be hard to ignore the loads of calories, sugar and dairy traditional recipes call for.
Whether you’re lactose intolerant or just prefer to avoid dairy, this recipe from Judd Canepari, head chef at Sharp Grossmont Hospital, allows you to once again enjoy eggnog with less guilt.
This recipe uses unsweetened almond milk, which has fewer calories, fat and sugar than cow’s milk or cream. The medjool dates add fiber and nutrients, while the coconut sugar is lower in calories and has a lower glycemic index than brown sugar. Cinnamon and allspice contain antioxidants, which have anti-inflammatory properties.
So sit back, relax and sip on this lighter, but still tasty, holiday treat.
Yields 4 to 6 servings
5 egg yolks
2 1/2 cups unsweetened vanilla almond milk
1/4 cup coconut sugar
5 or 6 soft medjool dates, pitted
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon salt
A pinch of allspice, for serving
In a small mixing bowl, place egg yolks and set aside. In a high-speed blender, combine almond milk, medjool dates, coconut sugar, vanilla, nutmeg, cinnamon and salt. Blend until smooth.
Pour blended mixture into a medium saucepan (depending on the blender, you may want to use a mesh strainer). Over medium heat, bring to a simmer, then reduce heat to low.
Slowly add approximately 1/4 cup of the hot liquid to the mixing bowl with egg yolks while whisking continuously. Repeat this step until you’ve added about 1 cup of the hot liquid to the egg yolks. Then transfer the combined mixture to the saucepan. Increase to medium heat and whisk while simmering for 4 minutes.
Remove from heat and serve immediately or pour into a sealable container and refrigerate. Sprinkle with a touch of allspice to serve.