Want some dairy-free egg nog for the holidays? Making egg nog with coconut milk is easy to do!
How do you make SCD dairy-free egg nog
To make egg nog that is suitable for the Specific Carbohydrate Diet, you just need some coconut milk that is free of additives like gums or sugar. You can also use coconut cream or a mix of coconut cream and coconut milk, but I find too much coconut cream upsets my stomach so I stick with regular coconut milk. Coconut cream will make your egg nog richer and a little creamier.
I don’t like to eat raw eggs, so my process is to cook the mixture and then chill it. This will involve tempering eggs with the hot milk.
Note: This is a small serving because it’s just for me and I don’t find it keeps very well so I don’t want leftover. You can easily double the recipe (or more). On the recipe card below you can click the recipe servings and increase the amount you would like to make!
How do you temper eggs?
Tempering eggs is simple to do, but takes a little patience. Basically you whisk, or beat eggs on low with a stand or electric mixer, while very slowly adding your hot liquid – in this case heated coconut milk. I typically do this at a very slow drizzle. You can also add in a couple tablespoons at a time while whisking/beating.
The important thing is to do it slowly while keeping your eggs moving, otherwise the hot liquid will quickly cook the eggs and you will get scrambled eggs.
What do I need to make coconut milk egg nog?
- Coconut Milk
- Eggs
- Honey
- Ground Nutmeg
- Vanilla
- Cinnamon for Dusting
- Electric mixer and mixing bowl or stand mixer
- Medium Saucepan
- Thermometer for temperature accuracy
Equipment
- 1 Electric or stand mixer
- 1 medium sauce pan
- 2 glass containers for egg nog
Ingredients
- 2 large egg yolks at room temperature
- 1 can coconut milk
- ¼ cup honey
- ½ tsp ground nutmeg
- ½ tsp pure vanilla extract
- cinnamon for dusting (optional)
Instructions
- Beat egg yolks for 3 – 4 minutes until they are creamy and lighten in color
- Add coconut milk, honey, and nutmeg to medium sauce pan
- Heat on medium-high heat until it just starts to bubble
- Remove from heat
- Temper coconut milk mix with eggs: while whisking or with mixer on low, very slowly drizzle hot milk into eggs until all milk is incorporated. If you do this too fast the hot milk with scramble the eggs.
- Return mix to sauce pan and heat over low heat until temperature reaches 160F°
- Remove from heat and stir in vanilla
- Cool to room temperature
- Pour egg nog into air tight container and refrigerate for at least two hours before serving
- Serve chilled, dust with cinnamon if desired
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