INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
COCONUT MILK EGGNOG
Step 1
Whisk eggs, egg yolks, Swerve, and salt together in a medium saucepan. Whisk in coconut milk until well combined. Cook mixture over low heat, stirring constantly, until it registers about 170F on an instant read thermometer. It should be thick enough to coat the back of a wooden spoon.
Step 2
Remove from heat and stir in vanilla and nutmeg. Chill for use later or use warm for Coconut Eggnog Lattes. Thin out to desired consistency with additional coconut milk or almond milk, if it has thickened too much upon chilling.
COCONUT EGGNOG LATTE
Step 1
If your eggnog is chilled, rewarm very gently in the microwave or in a pot on the stovetop.
Step 2
Pour into a mug and add hot espresso or coffee. Stir to combine. Top with coconut whipped cream (or regular whipped cream), and garnish with nutmeg. Serve hot.
