If any of your holiday memories involve a giant punch bowl filled with eggnog, then you’ll love our modern take on a nostalgic recipe. This drink is downright velvety thanks to a base of almond milk and coffee-spiked superfood creamer. Next we whisk in delicious ingredients like coconut milk (or unsweetened creamer, if you prefer), cinnamon, vanilla beans, and of course, egg yolks. Bring all ingredients to a simmer, start your playlist, and get ready to toast the season with some delightful, dairy-free cheer.
Place egg yolks in a small mixing bowl and set aside. In a high-sided saucepan on medium heat, whisk in coconut milk, almond milk, creamer, sugar, vanilla, cinnamon, and nutmeg. Reduce to simmer and whisk continuously while adding ¼ cup of the hot mixture into the egg yolks; whisk until smooth. (This tempers the eggs so they won’t curdle.) Pour the egg mixture back into saucepan and increase heat to medium; whisk another 3 minutes. Discard vanilla bean, then divide eggnog into cups and sprinkle with cinnamon before serving.