Spiced Almond Milk Eggnog

A dairy-free twist on the holiday classic.

• Ready In: 10 mins
• Yields: 3 quarts

Ingredients

• 24  large eggs
• 2  cups  almond milk
• 2  cups cognac
• 2  cups sherry wine
• 1⁄4 cup  freshly grated nutmeg, plus more for garnish
• 2  cups  spiced  simple syrup

• FOR THE SPICED SIMPLE SYRUP

• 2  cups sugar
• 2  cups water
• 12  cinnamon sticks
• 1  tablespoon allspice berry

Directions

1. FOR THE SIMPLE SYRUP:
2. Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely.  Remove from heat and allow to steep at least 4 hours, up to overnight.  Strain out solids.  Syrup will keep, refrigerated in an airtight container, for 4 weeks.
3. FOR THE EGGNOG:
4. In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
5. Stir in cognac, sherry, and nutmeg.  Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight.  If eggnog breaks, re-blend just before serving.
6. Serve cold in punch cups, garnished with freshly grated nutmeg.