3 extra-large egg yolks
1/4 cup sugar
3/4 cups almond milk (or other dairy-free milk)
1 stick whole cinnamon
10 ounces (about 1 1/2 cans) coconut milk (full strength – not low fat)
1 teaspoons pure vanilla extract
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
3 to 5 tablespoons rum (optional)
Combine egg yolks and sugar in a medium sized bowl and whisk together until thick.
In a saucepan over medium heat, place your cinnamon stick in the almond milk and continuously stir over heat for about 5min or until mixture has thickened up without burning or boiling.
Remove from the heat and discard the cinnamon stick.
Slowly, (this is key, you don’t want to scramble your eggs!) pour small amounts of the warm almond milk into your egg and sugar mixture, while consistently stirring until all incorporated.
Return the mixture to the saucepan and add in the coconut milk. Heat up and simmer over medium heat while constantly stirring. Don’t boil but let your egg-nog heat up until small bubbles start to form.
After you’ve reached the egg-nog mixture consistency, remove from the heat and stir in your spices and vanilla.
Lastly add in your rum. Either warm or chilled, add your desired egg-nog into your thermos for a treat after a day on the slopes.