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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a traditional eggnog with substitutes for the milk and cream. It's still rich, because it contains eggs and coconut milk. Use pasteurized eggs, if you can find them. Ingredients:
4 egg yolks |
1/3 cup sugar, plus |
1 tablespoon sugar |
2 cups soya milk (i prefer hemp milk) |
1 cup organic coconut milk (use full fat) |
1 ounce rum or 1 teaspoon rum extract |
1 teaspoon freshly grated nutmeg |
4 egg whites or 3/4 cup pasteurized liquid egg-whites |
Directions:
1. Beat egg yolks until they are lemon-colored. Gradually add the 1/3 cup sugar and continue to beat until completely disolved.
2. In a medium saucepan, combine the hemp milk, coconut milk and nutmeg. Heat to boiling, stirring occasionally.
3. Gradually temper the hot mixture into the egg mixture. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F.
4. Remove from heat and add rum or extract. Place in the refrigerator to chill.
5. When mixture has chilled, beat the egg whites to soft peaks. Gradually beat in the 1 Tablespoon of sugar and beat until stiff peaks form. Whisk the beaten egg whites into the chilled mixture.
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