I’m guessing you’ve heard of pumpkin spice, yes? At first it was based on the spices we add to pumpkin custard to make pumpkin pie filling, but now it’s kind of a free for all where anything with some cloves or cinnamon is considered close enough to be called this, and you can buy everything from desserts to coffee to deodorant or bubblegum in this flavor. I feel at this point it’s so well known and talked about in the US that now the rest of the world is aware this exists and have maybe even tried spiced something by now.
Today we aren’t going to do a pumpkin spice recipe, however, because this is December so that ship has sailed. Instead we are going to make a spiced egg nog that is everything you could ever hope for in a yummy beverage. I’m going to go one further and create a paleo recipe as well as a vegan recipe so you can choose to make it the way that best suits your lifestyle and dietary needs, as well as give extra suggestions for various allergen needs. Remember egg nog is delicious straight from the fridge, but you can also make a hot egg nog as long as you serve it quickly to prevent spoiling.
If you aren’t a fan of coffee type concoctions, however, head on over to my recipes for herbal tea lattes to fulfill all your warm drink dreams!
Paleo Gingerbread Eggnog
Dairy free, corn free, grain free, soy free, gluten free, wheat free
For this paleo eggnog we are going to use real eggs to add some thickness to non-dairy milks. If you can’t eat eggs, then I suggest using the vegan alternative recipe below. If you avoid cane sugar and molasses, then try the alternative recipe below as well.
- 4 egg yolks
- 2 cans coconut milk, canned and full fat
- ¼ teaspoon cinnamon
- 3 tablespoons unsulfured molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon, plus extra for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
Making the eggnog is almost as easy as the ingredients. 1.) First you beat the yolks for a few minutes until they get frothy- use your mixer or do it by hand, either way is fine. 2.) Bring the milk and spices mixture to a simmer and then add the yolks. 3.) Whisk that up until it gets frothy again 4.) Allow to cool then put in the fridge overnight so it can set.
If you temper the eggs by slowly adding the warm milk to the yolks as you whisk then it may last a little longer in the fridge, but I find after making eggnog that it will all disappear the same day so I don’t bother with that. Additionally, if this is not sweet enough for you, you can add a teaspoon of coconut sugar. If you want a different kind of sweetening you can add half a cup of rum. If you have a more severe corn allergy it may be safest to avoid using canned coconut milk and sub it with fresh from an actual coconut milk, and to be cautious which molasses you buy as some of them can be thinned with corn syrup.
Vegan Gingerbread Eggnog
Egg free, no added sugar, diabetes friendly, vegetarian,
Vegan eggnog tends to be very thin if you buy it in stores, partially because plant milks like rice or almond are fairly thin but also because apparently no one is as upset by thin disappointing eggnog in this world as I am and they haven’t really complained about it. Whatever the reason, when I’m making dairy free (for me) and egg free (for my brother) eggnog that ends up being vegan overall, I want an eggnog that won’t let me down. And hey, while I’m at it, why not make a fun flavored eggnog that you can’t buy in stores so you can have an even more special beverage while you’re at it?
I found an eggnog inspiration recipe from Elena’s Pantry, and fiddled with it from there to bring in tasty gingerbread flavor.
- half gallon almond milk
- 1 spoonful coconut whip (about 1 teaspoon but you don’t have to be exact on this part)
- 1 tablespoon vanilla extract
- 1/4 teaspoon orange extract
- 3 tablespoons yacon syrup
- 2 teaspoons ground nutmeg
- pinch cloves, ground
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Grated Nutmeg
- 1/4 teaspoon Ground Cloves
To make this recipe literally all you do is mix it and stick it in the fridge. Pretty easy, huh?
Why did I include the orange juice? Partially because most paleo recipes tend to not be sweet tasting to those who don’t eat that lifestyle regularly, partially because the orange peel is one of my favorite parts of my mom’s gingerbread cake, and partially because why not? For DIABETES: Please I beg you do not include the coconut whip if you have bloodsugar problems. It won’t be super sweet or thick without it but this will still be a tasty treat that’s safe to have in moderation for you if, and only if, you skip the straight up sugar in the whip.
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