The Creamiest Dairy-Free Eggnog | Nutritional Therapy for IBD

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Recipes

Eggnog

Indulge in this creamy, dairy-free eggnog! Perfect for the holidays, it’s rich, festive, and made with gut-friendly ingredients.

Prep:

10 minutes

Cook:

5 minutes plus 4 hours chill time

2 servings

Easy

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A glass of creamy dairy-free eggnog topped with cinnamon, garnished with a cinnamon stick, and surrounded by festive holiday decor.

Ingredients

2 egg yolks

¼ cup honey

1 ½ cup cashew milk, no additives

1 tsp vanilla extract

½ tsp nutmeg

¼ tsp cinnamon

⅛ tsp salt

2 cinnamon sticks, for garnish (optional)

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2 egg yolks

75 gram honey

360 ml cashew milk, no additives

1 tsp (5ml) vanilla extract

½ tsp (2.5 ml) nutmeg

¼ tsp (1.25 ml) cinnamon

⅛ tsp (0.125 ml) salt

2 cinnamon sticks, for garnish (optional)

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Gather and prep ingredients.
Set up your stand mixer with the whisk attachment and add in egg yolks.
Whisk on medium until they become light in color 1-2 minutes.
Add in honey and whisk until fully incorporated, about 1 minute.
In a small saucepan add cashew milk and heat over medium until it comes to a simmer.
Pull cashew milk off the heat and start your stand mixer on low.
Slowly pour in the cashew milk a few tablespoons at a time until it is all added.
Now, pour this mixture back into your saucepan and whisk over medium heat for 3-4 minutes or until you reach 160°F (71 °C). Do not let it come to a full boil as it will be too hot for the egg yolks.
Remove from heat and whisk in vanilla extract, spices, and salt.
Pour into a heat proof container, let cool to room temp, and refrigerate for 3-4 hours or until completely chilled. It will thicken up once it has chilled and set.
Once it’s ready, pour into glasses and garnish with more nutmeg and a cinnamon stick. Enjoy!

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