This 5 minute eggnog recipe is gluten free, dairy free, sugar free, and takes literally 5 minutes to make.
For me eggnog is synonymous with the holiday season, second only to hot cocoa. I love sipping on a glass while a watch a movie or having a glass as dessert after a large Christmas dinner.
The only drawback with eggnog is that all the recipes call for you to cook it on the stove and then let it sit, so there’s no instant gratification option.
I’m always like, “I want eggnog…. Wait, I’ll have to make it and then can’t have it until way later. Never mind.”
So I finally decided to try a recipe with raw egg to get the instant gratification I’ve yearned for and it’s delicious!
- 2 cups of almond milk
- 2 eggs
- 1/4 tsp of stevia
- 1 tsp of vanilla extract
- 1/8 teaspoon of baking spice
I throw it all in the blender and blend it on the lowest setting for about 30 seconds.
This recipe turns out a thinner eggnog than a cream-based recipe would. That works for me, I enjoy it. But if you want it thicker, replace some of the almond milk with cashew cream.
If you’re looking for an almond milk than has clean ingredients, I highly recommend MALK.
“MALK Organics products are dairy-, soy-, gluten-, GMO- and lactose-free and vegan friendly. No carrageenan. No binders. No colors or sweeteners Mother Nature wouldn’t recognize. Made with six ingredients or less, and more than one cup of sprouted organic nuts in every bottle, Cold-pressed with the latest technology to retain all the nutrients without losing any of the flavor.”
The only drawback of MALK is that the expiration date is pretty strict since it doesn’t have any preservatives.
**This recipe does contain raw egg. I eat raw eggs on a pretty regular basis in my smoothies. But if you’re pregnant, or sharing with a young child, or sick you may not want to consume raw egg.