Rich, indulgent Dairy-Free Tahini Eggnog made with coconut milk and creamy tahini is the perfect healthy paleo drink for the holidays!
Dairy-Free Tahini Eggnog
2020 has been quite a fiasco, so I say we all deserve some extra special treats this year. When I think of indulgent holiday treats, I immediately think of eggnog. I haven’t had a great eggnog since I stopped eating dairy because most of the ones you can buy are pretty lack-luster and full of way too much sugar. I miss rich, thick, cinnamon-spiced egg nog. Good eggnog doesn’t need to hide behind sugar.
This Tahini Eggnog may be made with coconut milk, but it still checks all of the boxes needed. It’s indulgent, thick, nutty, and not overly sweet. One might even call it magical!
Why use Tahini in Eggnog?
Sometimes dairy-free eggnog can lack the thickness that you want in the beloved drink. When I have my eggnog I want it THICCC like it’s almost a solid food (I know you know what I mean.) Not only does tahini add an acceptable level of thickness, but it also adds a rich, nutty flavor that you never knew you needed. You’ll never go back to old eggnog again!
Ingredients for Dairy-Free Tahini Eggnog:
Never spend $8 for a small, lackluster carton of dairy-free eggnog again! Here’s everything you need for thick, creamy eggnog at home:
- Nondairy milk: I used coconut, but any milk of your choice will work fine!
- Two egg yolks: don’t work, they’ll get cooked down!
- Tahini: Use a rich, smooth tahini.
- Vanilla Extract: Don’t underestimate the value of a good pour of vanilla in any recipe!
- Maple syrup: Add more or less depending on your sweetness preference, or sub monkfruit for a keto option.
- Cinnamon and Nutmeg: the key spices to making a gingerbread latte!
- Optional: rum or brandy
Tips for making Coconut Milk Eggnog:
Eggnog is actually an effortless thing to make at home, I don’t know why it took be 24 years to do it! Here are a few extra tips to make your eggnog the best it can be:
- Serve with some holiday cookies to complete the eggnog experience!
- Don’t cook it on too high of a heat or you’ll scramble the eggs (ew.)
- You can use any kind of milk you’d like! I use coconut milk for this recipe, but it’s very easy to sub anything that you have.
- If you want to have chilled eggnog you/ll want to blend it well before serving because the tahini will separate a bit overnight.
- You can also use any sweetener you’d like, such as monkfruit for a keto latte, and add more or less to adjust to your taste preference.
- Use a high-quality, smooth tahini like Seed and Mill or Trader Joes Brand.
Coconut Milk Tahini Eggnog
Rich, indulgent Dairy-Free Tahini Eggnog made with coconut milk and creamy tahini is the perfect healthy paleo drink for the holidays!
INGREDIENTS
- 2 egg yolks
- ¼ cup maple syrup
- 2 cans coconut milk
- 1/3 cup tahini
- 1 Tbsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp cinnamon
INSTRUCTIONS
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Beat yolks and maple syrup in a saucepan until well combined. Add coconut milk and place the pan over medium heat. Stir constantly with a wire whisk until the mixture begins to thicken (8-10 minutes). Stir in tahini, vanilla, and spices. Remove from heat.
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Serve warm, or place in the fridge to chill overnight. If you choose to chill the eggnog, place it in a blender before serving to mix together anything that has separated. Enjoy!
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