Traditional eggnog is packed with sugar and fat: It’s a dessert in a glass. This version keeps it nicely spiced but lightens things up with almond milk. The secret to that oh-so-creamy texture? A small amount of coconut cream!
- 14 oz. vanilla-flavored almond milk
- 2 Tbsp. coconut cream, skimmed from the top of a can of full-fat coconut milk (see recipe for process)
- ½ tsp. cinnamon
- ¼ tsp. nutmeg, plus a dash for the garnish
- ¼ tsp. ginger
Per serving: 101 calories; 7.4g fat; 4.6g saturated fat; 0g cholesterol; 130mg sodium; 7.9g carbohydrate; 1.2g fiber; 1.4g protein; 6.1g sugar; 174mg calcium
Step 1Do ahead: Prepare the coconut cream. Place the can of coconut milk in the refrigerator overnight so that the cream separates from the liquid. (Coconut milk combines at room temperature.) When ready to make the cocktail, carefully open the can to avoid shaking. Use a spoon to transfer ¼ cup cream into a measuring cup. Proceed with the recipe.
Step 2Make the eggnog: Combine the almond milk, coconut cream, cinnamon, nutmeg, and ginger in a small sauce pot. Heat over medium-low, whisking as the coconut milk dissolves and thickens the almond milk. Once the mixture begins to form small bubbles around the edge of the pot, remove from the heat.
Step 3Ladle into two glasses, and top with half of the toasted almonds on each. Finish with a dash of nutmeg.