David loves eggnog. It took me several trips to the grocery store to make the eggnog ice cream because the eggnog kept disappearing before I could get it into the ice cream.
Unfortunately store bought eggnog contains a long list of undesirable ingredients including modified milk ingredients, processed sugars and preservatives - a long cry from the traditional recipe of milk, eggs, spices and rum!
Needless to say I was quite happy to find a paleo eggnog recipe on Pinterest. It is not quite as creamy as traditional milk-based eggnog but still delicious.
Adapted from Allergy Free Alaska, makes 1 litre
4 cups almond milk
3 whole cloves
1 vanilla bean, or 1 teaspoon vanilla extract
2 cinnamon sticks
6 egg yolks
1 tablespoon honey or sweetener of your choice, optional
1/4 teaspoon nutmeg, or more to taste, freshly grated if possible
3/4 cup rum, optional
Slice the vanilla bean down the middle lengthwise. Scrap out the seeds. Add both the pod and seeds to a medium saucepan. Add the the almond milk, cloves and cinnamon. Over low heat, slowly bring to a boil. Remove from heat and allow to steep.
In a large bowl, combine the egg yolks and honey. Whisk until light and fluffy.
Slowly add the hot milk to the eggs, 1/2 cup at a time, whisking constantly. Return the egg and milk mixture to the saucepan. Add the nutmeg. Heat over low temperature, stirring constantly for two minutes until heated through.
Chill overnight before serving. Add rum immediately before serving if desired.