A Traditional Eggnog Made Diary Free

Eggnog made from scratch is a different object entirely from the carton in the refrigerated aisle — thicker, more complex, with a richness that comes from real ingredients treated with care. This version starts with a coconut cream and cashew base that produces a genuinely luxurious result, spiced with nutmeg that has been freshly grated rather than bought pre-ground, which makes more difference than seems reasonable. Bourbon or dark rum added at the end is the classic choice and the right one. If you eat eggs and dairy, the traditional version is noted in the ingredients.

Serves 6–8   ·   20 minutes plus 2 hours chilling

INGREDIENTS

• — Plant-based version —

• 400ml (1 can) full-fat coconut cream, refrigerated overnight

• 150g (1 cup) raw cashews, soaked 4 hours and drained

• 480ml (2 cups) oat milk or other plant-based milk

• 3 tablespoons maple syrup or raw honey

• 1½ teaspoons pure vanilla extract

• 1 teaspoon freshly grated nutmeg, plus more for serving

• ½ teaspoon ground cinnamon

• Pinch of fine salt

• 120–180ml (4–6 oz) good bourbon or dark rum, to taste — optional

• — Traditional dairy version —

• 4 large eggs, separated

• 100g (½ cup) sugar, divided

• 480ml (2 cups) whole milk

• 240ml (1 cup) heavy cream

• Same spices and optional spirit as above

METHOD

1.  For the plant-based version: open the refrigerated coconut cream and scoop the solidified cream from the top into a blender, reserving the liquid for another use. Add the drained cashews, oat milk, maple syrup, vanilla, nutmeg, cinnamon, and salt.

2.  Blend on high for 2 full minutes until completely smooth. The mixture should be thick, creamy, and have no visible cashew texture. Taste and adjust sweetness and spice.

3.  Refrigerate for at least 2 hours until thoroughly cold and slightly thickened. Stir in the bourbon or rum just before serving, if using.

4.  For the traditional dairy version: whisk the egg yolks with half the sugar until pale and thick. Warm the milk gently in a saucepan, then gradually whisk it into the yolk mixture. Return to the pan and cook over low heat, stirring constantly, until the mixture thickens enough to coat a spoon. Cool completely. In a separate bowl, beat the egg whites to soft peaks with the remaining sugar, then beat the cream to soft peaks in another bowl. Fold both into the cooled custard base. Add spices and spirit. Refrigerate until cold.

5.  Serve in small glasses or cups with a generous grating of fresh nutmeg over each. December is the one month of the year when the nutmeg grater earns its keep.