Go Back
+ servings
0 from 0 votes
No Eggnog - a dairy free and eggless version of the festive drink
Eggnog
Prep Time
10 mins
Cook Time
30 mins
cooling time
10 mins
Total Time
50 mins
 
This vegan Eggnog is deliciously creamy custard like festive liqueur that you simply would not believe is eggless and dairy free. Perfect to festive parties and homemade Christmas gifts.
Course: Treat
Cuisine: Free From - gluten and vegan
Keyword: Christmas, Cream Liqueuer, Cream Liqueur, Eggnog, Thanksgiving
Servings: 12 glasses
Calories: 210 kcal
Author: Glutarama
Ingredients
  • 425 ml coconut milk I can of coconut milk, make sure its over 60% coconut extract
  • 150 g caster sugar
  • 600 ml soya milk or your normal dairy free alternative
  • 4 tbsp Birds custard powder NOTE: level tablespoons
  • 1 tsp nutmeg
  • 250 ml brandy
Instructions
  1. First make the vegan condensed milk by adding the tin of coconut milk and 150g of caster sugar to a saucepan, stir to combine and allow to gently boil for 20mins
  2. Take the pan off the heat and set aside to cool for 10mins
  3. In a large jug, measure out 4 level tablespoons of Birds Custard Powder, 1tsp nutmeg and add 100ml of the soya milk. Using a whisk mix the custard powder and milk alternative until all lumps have gone and you have a smooth thin paste. Pour in the remaining 500ml of soya milk and whisk to combine.

  4. Return the saucepan with the condensed milk back to the hob and pour in the cold custard liquid.
  5. Gently begin to reheat the saucepan whisking continuously, you want to be careful the custard does not thicken too much or go lumpy.
  6. Continue to whisk until the spiced custard has thickened and turned a bright warm yellow.
  7. Remove from the heat and allow to cool to room temperature.
  8. At this point you could add a clingfilm lid to the saucepan to help prevent a skin from forming on the cooling custard. I don’t have clingfilm in the house, so I simply give the custard a stir every time I walk past, this works perfectly fine.
  9. Once the custard is body or room temperature you can pour in 250ml of brandy and whisk to mix thoroughly. You will now have a thin drinkable custard-like drink (that smells divine).
  10. Pour your Eggnog into a 1 litre sterilised bottle [see notes] and place in the fridge until you plan to drink it.
Recipe Notes

To sterilise the bottle simply put in the dishwasher for a cycle or pour boiling water from the kettle into the jar and stand on the side until cooled (lid off), pour away water when you plan to fill with Eggnog.

Nutrition Facts
Eggnog
Amount Per Serving
Calories 210 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g35%
Cholesterol 13mg4%
Sodium 44mg2%
Potassium 175mg5%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 207IU4%
Vitamin C 4mg5%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.