When I was growing up we never had store bought eggnog. Never. Not even once do I remember having it. But my mom made it every year at Christmas. That was back before raw eggs [affiliate link] were considered a dangerous food, and I can see the need for concern, considering the way hens are raised nowadays.

Insert standard warning about raw eggs: If you're going to have your eggs raw, best to have them from your own hens or from a farmer you trust, rather than using commercially produced eggs. We are lucky to have a few hens who provide us with just enough “safe” (IMO) eggs for making mayonnaise and the occasional eggnog.

Back to the eggnog. Buying it for the first time as an adult, I was really confused by the store bought eggnog. It was super thick, almost like a melted shake and super sweet. I used to cut it with regular milk to thin it down.

The recipe I am about to share tastes very much like the eggnog my mother used to make, and she was given the recipe by her mother. I have modified a recipe I found at allrecipes.com and one of the commenters (Sarah Stone) for this recipe (Easiest Egg Nog) stated that she had been making this eggnog since finding it in an old Home Economics cookbook. I'm thinking maybe that's where Grandma found it. 🙂

So this eggnog may not be what you are used to, if you are in the younger generation and have only been exposed to store bought eggnog.

This eggnog is delicious, slightly sweet and thin, but with a head of foam on top (due to blending).

And this version is dairy-free, thanks to the use of coconut milk [affiliate link]. Oh, and for the first time ever, I made my own coconut milk! I have been wanting to do that for months, ever since I got my Vitamix. It's very simple, here is the video I followed from Tropical Traditions.

In a nutshell, I heated 3 cups of water (just hot not boiling). Then I placed 1-3/4ths cup of Tropical Traditions unsweetened shredded coconut* into my Vitamix (Amazon affiliate link) and 2 cups of water and blended for 3 minutes. Then I strained out the milk using my nut milk bag (Amazon affiliate link), squeezing the bag to get all the milk out. Then I put the pulp back into the blender with the remaining cup of water and blended 2 more minutes. Squeezed and voila! Coconut milk! It was really very simple and tasted so lovely, and not to mention economical! Canned coconut milk has gotten to be so expensive, it's a hassle to get it and it's just so much easier to keep shredded coconut on hand.

I placed it in the refrigerator overnight to see if the cream would rise to the top and thicken like it does in some canned coconut milk, but it didn't. That's okay, it's still delicious.

Remember that this eggnog will be much thinner and less sweet than commercially produced eggnog.

Homemade Simple Delicious Eggnog

Serves 3 to 6

• 3 cups coconut milk
• 3 whole eggs
• 2 tablespoons honey [affiliate link] (more or less to your own preference)
• 1-1/2 teaspoon vanilla [affiliate link]
• dash of ground nutmeg [affiliate link]

1. Place coconut milk, eggs, honey and vanilla into your blender and blend on high speed for 20-30 seconds.
2. Re-blend after a minute or two for more foam on top.
3. Pour into individual glasses and sprinkle a pinch of nutmeg over each glass, or grate fresh using a nutmeg (my favorite is to use fresh ground nutmeg)
4. Serve and enjoy! Refrigerate what you don't use.
5. Re-blend before serving to refresh the foam on top.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

Let me know in the comments what you think about eggnog!

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