Coconut Almond Eggnog Cocktail (Gluten-Free)
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Why I Love This Recipe
Eggnog originated from the early medieval British drink called posset, a hot, milky, ale-like drink. The term 'eggnog' likely comes from an old term for a small wooden mug—'noggin.'
Ingredients You'll Need
1 can (13.5 oz) full-fat coconut milk, chilled
1 cup almond milk, unsweetened
1/3 cup maple syrup
1/2 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
4 ounces spiced rum (optional, divided for alcoholic version)
Ice cubes
Cinnamon sticks, for garnish
Directions
***Prepare the Base***: In a large mixing bowl or blender, combine the chilled coconut milk, almond milk, maple syrup, ground cinnamon, ground nutmeg, and vanilla extract.
Blend or whisk the mixture until fully combined and smooth. Adjust sweetness to taste by adding more maple syrup if desired.
For an alcoholic version, mix in 2 ounces of spiced rum into the base mixture, reserving the remaining 2 ounces for finishing the cocktails.
***Prepare the Cocktails***: Fill a shaker with ice cubes and pour in 1 cup of the eggnog base mixture. Shake vigorously until chilled, about 15-20 seconds.
Strain the mixture into a glass over ice. If making an alcoholic version, top each glass with 1/2 ounce of the remaining spiced rum.
Garnish each glass with a pinch of ground cinnamon and a cinnamon stick for a festive touch.
Serve immediately and enjoy your creative and festive eggnog cocktail!
Pairs Well With
Pairs beautifully with a spiced pumpkin scone or gingerbread cookies for a cozy, seasonal treat. For a non-alcoholic pairing, serve alongside chai spiced tea or cinnamon-infused hot chocolate.
Questions, Comments & Reviews
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