Spiced Almond Milk Eggnog

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READY IN: 10mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE SIMPLE SYRUP:
  • 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.
  • FOR THE EGGNOG:
  • In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
  • 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.
  • Serve cold in punch cups, garnished with freshly grated nutmeg.
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