So when i saw a recipe for this quick and easy dairy free eggnog while flipping through the pages of real life paleo, the paleo parents‘ latest marvel of a book, i just had to put it to the test like, immediately.

Dairy free eggnog recipe almond milk. Heat the saucepan over medium heat until the mixture comes to a gentle simmer, stirring occasionally. Stir occasionally until the mixture is hot and steamy but not bubbling. Web there are a variety of ways that you can use the leftover almond pulp after making this dairy free eggnog.

It has all the traditional flavor you love, and only 1g net carbs per serving. Web step by step: Good luck having just one glass!

Web jump to recipe. Because we used vanilla flavored almondmilk to make the vegan eggnog, you likely don’t want to use it to make crackers or breadcrumbs. Web 59.5k shares jump to recipe print recipe nothing says happy holidays like a glass of keto eggnog!

No trick or weird ingredients. If you use the latter, you can omit the vanilla extract. But you can use any dairy free milk that you like.

Combine both the almond milk and the coconut milk in a small saucepan. Whisk in milk, one cup at a time, blending well after each addition. Whisk the egg mixture constantly while you slowly add a small amount of the hot coconut milk.

Do not buy sweetened or flavored milk, since you’ll be sugar and spices in later. If you have access to canned coconut cream is even better! Web add your dairy free milk of choice with canned coconut milk into a saucepan and bring to a slow boil then remove from the heat.