Paleo Toasted Coconut Eggnog
Ingredients
The base
-
4
large
fresh eggs, separated
-
ΒΌ
cup
maple syrup
-
2
cups
full fat coconut milk
-
4-6
oz
bourbon (optional)
-
1
tsp
vanilla extract
-
1
tsp
freshly grated nutmeg
For serving
-
2
Tbsp
unsweetened grated coconut, toasted
-
to taste
extra nutmeg for topping
Instructions
- 1. Beat egg yolks on high until creamy and lightened in color.
- 2. Reduce speed and slowly pour in maple syrup.
- 3. Add coconut milk, bourbon, vanilla, and nutmeg, and mix until combined.
- 4. Chill the mixture for a few hours or overnight, or serve immediately if preferred at room temperature.
- 5. Beat egg whites until soft peaks form.
- 6. Fold egg whites into the chilled eggnog gently.
- 7. Serve in glasses topped with toasted coconut and extra nutmeg.
- 8. Store any leftovers in the refrigerator and shake well before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
20mg
Cholesterol
186mg
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