golden hour eggnog
recipe courtesy of Nourished by Heirloom
prep time 10-15 min | serves 4-5
ingredients:
1 400ml can coconut milk
3 cups cashew milk (or oat milk)
¼ C organic cane sugar
2 tsp vanilla extract
1 Tbsp Golden Hour superfood tonic
1 tsp nutmeg
1 tsp cinnamon
pinch of allspice
pinch of sea salt
3 egg yolks
method
In a large sauce pan, whisk all the ingredients except the egg yolks together. Gently heat for a few minutes over medium heat. Make sure it is hot, but be careful to not bring to a boil or simmer.
In a small bowl, whisk the egg yolks.
Temper the eggs by slowly adding a little bit of the spiced milk into the eggs while continuously whisking. Add a little more spiced milk, then a little bit more, then about a cup.
Finally, add the tempered egg yolks back into the saucepan and whisk one last time to fully incorporate all ingredients.
Allow to fully cool in the fridge before enjoying. This eggnog will keep in the fridge for 3-4 days in an airtight container
Recipe note: If you want to make this recipe vegan, simply omit the egg yolks. We find that when using a combination of coconut and cashew milk, it is cream enough for you to not eve notice that it doesn't have eggs in it.
