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Holiday Eggnog


  • 2 Cups Almond Milk
  • 2 Cups Heavy Cream
  • 1 Cinnamon Stick
  • 1 Tsp Nutmeg
  • 6 Egg Yolks
  • 1/2 Cup Sweetener
  • 2 Tsp Vanilla Extract
  • 1 Cup Bourbon


  1. Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks. 
  2. Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer , beat them until light, fluffy, and most of the sweetener has dissolved. 
  3. Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture while whisking constantly, so your eggs don't curdle.  
  4. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F and coats the back of a wooden spoon. Remove from heat. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill. Stir before serving, Enjoy!