Name: Slow Cooker Dairy-Free Eggnog
Prep time: 15 min
Cook time: 90 min
Yield: 6 cups
Cuisine: English
Ingredients: 4 cups cashew milk (or almond milk); 13.5 ounces coconut milk (full fat, 1 can); 6 eggs; 1/4 tsp salt; 1/2-3/4 cup maple syrup; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp vanilla extract; booze (as desired: spiced rum, bourbon, or cognac (this is optional))

Slow Cooker Dairy-Free Eggnog

By :Raj & Holley

Instant Pot Paleo Recipe from www.ThePrimalDesire.com

Course

Beverages

Cuisine

English

Difficulty

Medium

Browse Category

Dessert

Duration

1-2 hours

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Paleo

Cooking Technique

Slow Cook

Main Ingredient

Coconut Milk, Eggs

Prep Time

15 minutes

Cook Time

90 minutes

Servings

6 cups

Ingredients

4 cups cashew milk or almond milk
13.5 ounces coconut milk full fat, 1 can
6 eggs
1/4 tsp salt
1/2-3/4 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
booze as desired: spiced rum, bourbon, or cognac (this is optional)

Course

Beverages

Cuisine

English

Difficulty

Medium

Browse Category

Dessert

Duration

1-2 hours

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Paleo

Cooking Technique

Slow Cook

Main Ingredient

Coconut Milk, Eggs

Prep Time

15 minutes

Cook Time

90 minutes

Servings

6 cups

Ingredients

4 cups cashew milk or almond milk
13.5 ounces coconut milk full fat, 1 can
6 eggs
1/4 tsp salt
1/2-3/4 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
booze as desired: spiced rum, bourbon, or cognac (this is optional)

Instructions

Beat eggs and salt together. Slowly adding cashew milk, coconut milk, and syrup while continuing to beat.
Select "Slow Cooker" setting on Instant Pot and adjust until "less" is on the display. Adjust time to 1 1/2 hours. Cover with pot lid, slightly to the side (or use a glass lid). Do not lock the lid in place
Stir periodically over the next 1 1/2 hours - set your timer for every 20 minutes or so.
The mixture will thicken as it cooks cook until the eggnog coats the back of a spoon when you dip it in. See notes about overcooking.
As it thickens, keep a close eye on it and continue to stir. If it's not quite thick enough add another 30 minutes and continue to stir.
Fill an ice bath with cold water, (the kitchen sink works great) when the eggnog is to your desired thickness, move the insert into the ice bath. This will cool everything down quickly so the nog stops cooking.
Whisk in remaining ingredients (cinnamon, vanilla, nutmeg and optional booze).
Not the texture you want? Smooth it out with an immersion blender or strain.
Refrigerate in air-tight container. Enjoy!

Recipe Notes

It is a matter of personal preference using cashew or almond milk, each have slightly different qualities. If cooked at too high a temperature, or for too long, the eggnog may look like it's curdling.

Easy to do: save it by putting it in a blender, for that perfect creamy texture. Or try straining to filter out any undesired lumps.

Consider trying the Healthy Chocolate Eggnog Variation if you love a rich cocoa flavour!

http:/theprimaldesire.com

Raj & Holley

Holley & Raj are friends from British Columbia who share a passion for fun & yummy healthy real food. Our healthy recipes are for everyone: Paleo, Gluten Free, Delicious! Holley started in food service at the age of 15 and continued to pursue management and service in restaurants and public houses for more than 15 years. Raj was trained as a pharmacist therefore, healthy lifestyle habits are incredibly important to him. His time in healthcare has emphasized how crucial it is for human beings to make smart healthy decisions, and food choices. The pair have come together to bring to you The Primal Desire, their paleo based food blog that offers delicious recipes that will make healthy decisions easier!