Eggnog with Soymilk
Creamy, comforting, and dairy-free, this Eggnog with Soymilk is the perfect twist on the classic holiday beverage. Made with rich, unsweetened or vanilla soymilk and infused with warm spices like nutmeg and cinnamon, this velvety drink delivers all the festive flavors without the dairy. The recipe uses a classic technique of tempering egg yolks for a luxuriously smooth texture, and it can be customized with a splash of rum, bourbon, or brandy for an adult-friendly treat. Garnished with a dollop of whipped coconut cream and a sprinkle of spice, this eggnog is as beautiful to serve as it is indulgent to sip. Whether you're hosting a holiday gathering or cozying up by the fire, this dairy-free eggnog is a seasonal must-try that everyone can enjoy. Keywords: dairy-free eggnog, soymilk eggnog, holiday drinks, dairy-free holiday recipes, festive non-dairy drinks.
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Recipe Information
Ingredients
- 4 cups Soymilk (unsweetened or vanilla)
- 4 large Egg yolks
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Rum, bourbon, or brandy (optional)
- 1 cup Whipped coconut cream or non-dairy whipped topping (optional for garnish)
- 1 pinch Ground cinnamon or nutmeg (for garnish)
Instructions
In a medium saucepan, heat the soymilk over medium heat until it starts to steam but does not boil. Stir occasionally to prevent scorching.
In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Slowly ladle about 1/2 cup of the hot soymilk into the egg yolk mixture while whisking continuously to temper the eggs and prevent them from scrambling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot soymilk, whisking constantly.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. This will take 6-8 minutes. Do not let the mixture boil.
Remove the saucepan from heat and stir in the vanilla extract, ground nutmeg, ground cinnamon, and salt. If using alcohol, stir it in at this point.
Pour the eggnog into a heat-proof container and let it cool to room temperature. Once cooled, transfer to the refrigerator and chill for at least 2 hours or until cold.
Serve the chilled eggnog in glasses, topped with whipped coconut cream or non-dairy whipped topping if desired. Sprinkle with a pinch of ground cinnamon or nutmeg for garnish.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 112.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 1322 mg | 102% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
