Dairy-Free Eggnog Recipe
By: Leah Rodrigues
Published: December 2, 2014

Whether you have given up dairy products voluntarily or not, eggnog is a seasonal beverage that you will want to be sipping on throughout the holidays.  Luckily, this dairy-free version is perfect for vegans, lactose intolerant individuals, and anyone who loves a glass of homemade nog.  These days it is pretty easy to find milk substitutes.  I like to combine both almond and coconut milk because I feel the eggnog has a more balanced flavor.  Depending on your taste, you might want to adjust the recipe to coincide with your preferences.    Also, it is important to use fresh whole spices to create a fully flavored eggnog.
Homemade Dairy-free and Vegan Eggnog
Ingredients:
	1 can (13.5 oz) coconut milk
	2 tablespoons granulated sugar
	1 cup almond milk (store-bought or homemade)
	1 cup coconut milk
	/2 teaspoon pure vanilla extract
	3/4 teaspoon freshly grated nutmeg
	spiced rum, brandy, or coconut rum (optional)
	Directions:
	Step 1: Heat the coconut milk in a small saucepan over medium high until it is steamy and bubbles begin to form around the edge of the pan. Add the sugar and stir to dissolve. Remove from heat and set aside.
	Step 2: Stir in almond milk, coconut milk, vanilla, nutmeg.
	Step 3: Transfer the mixture to a pitcher and chill for at least 2 hours.
	Step 4: Add rum if desired and garnish with more freshly grated nutmeg.
*Contrary to popular belief, eggs are not considered a dairy product but an animal product.  Dairy refers to any products of the mammary glands of mammals such as cows, goats, sheep including milk, cheese, and butter. While this version does not contain any eggs, you are more than welcome to add a few to the recipe to create a richer eggnog.  There are two ways to make eggnog: a cooked and a raw version.  If you do not have an aversion to raw eggs, they can be blended with the rest of the ingredients.  For those of you who feel more comfortable with cooked eggs, you can pasteurize the eggnog mixture by heating it on the stovetop until it becomes thick and creamy.  If you decide to go with the cooked method, be careful to monitor the eggnog so that you do not end up with scrambled eggs in your drink.