Dairy-Free Eggnog {No-Cook, Paleo, Sugar Free, Low Carb}

Originally posted at Tess and Tigerlily

Get ready for the quickly-approaching holidays with this super easy, no-cook, dairy free eggnog!

Last year I posted this tasty eggnog recipe that I made many times throughout the holiday season. My daughter and I both loved it! However, with my unpredictable episodes of lactose intolerance this year, I thought I'd have to skip this decadent favorite of mine.

But, luckily, there is coconut milk and coconut cream to save the day, making it possible to replicate the rich creaminess and flavor of the original recipe!

This recipe is very similar to the original. It still uses pasteurized liquid eggs to keep it quick, easy, and no-cook. Instead of whole milk, it uses full-fat canned coconut milk, And instead of heavy whipping cream, this recipe uses whipped coconut cream.

To maintain a totally sugar free version, use stevia as a sweetener. I've made this a few different ways: 10 drops liquid stevia; 2 tbsp powdered stevia; and a combination of stevia and maple syrup. I've found that powdered stevia isn't very consistent from brand to brand, so start with less, and add more to taste.

If you aren't concerned with sugar, use 1/4 cup of your sweetener of choice, adding more to taste. My favorite has been to use a combination 8 drops stevia with 1 tbsp maple syrup.

I've found that adding the prepared whipped coconut cream in after blending all the other ingredients provides a smoother texture than just adding coconut cream straight from the can right away.

Now, let's get started! You'll need:

1 can full-fat coconut milk
1 cup pasteurized liquid egg (like Redi-Egg)
1 tsp vanilla extract
1 tsp nutmeg
10 drops liquid stevia, or sweetener of choice (see note above)
Pinch of cinnamon
1 cup whipped coconut cream

According to these instructions, whip up your coconut cream until smooth and set aside (the quick version is to whip canned coconut cream until smooth and creamy.)

Blend remaining ingredients together in a blender until smooth.

Add whipped coconut cream, and blend again.

Pour into cups, chill if desired, and sprinkle with nutmeg before serving.

This eggnog has a much 'cleaner' and 'fresher' flavor than traditional, store-bought eggnog, but is still quite filling and delicious!

I hope you all had a delicious and grateful Thanksgiving!