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Drink recipe · from the recipe book

Toasted Almond Maple Eggnog

A silky, custardy almond milk eggnog with nutty almond butter, warm maple sweetness and a gentle nutmeg finish, served chilled.

Toasted Almond Maple Eggnog

Ingredients

  • 3 cups (710 ml)800 gAlmond milk, unsweetened
  • 4 large200 gEggsyolks and whites together, beaten
  • 2 tbsp32 gAlmond butter, no salt added
  • 3½ tbsp70 gMaple syrup
  • 2¼ tsp6 gCornstarch
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround nutmegplus a pinch for garnish, from the same amount
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot, whisk the almond milk, almond butter, cinnamon and salt until smooth, then warm over medium heat until steaming, not boiling.
  2. In a bowl, whisk the eggs, maple syrup and cornstarch until smooth.
  3. Slowly whisk about one cup of the hot almond milk mixture into the egg mixture to temper it, then pour it all back into the pot.
  4. Cook over medium-low heat, stirring constantly, until the eggnog thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 5 to 8 minutes.
  5. Take the pot off the heat and stir in the vanilla and most of the nutmeg, keeping a pinch for garnish.
  6. Pour through a fine strainer into a pitcher, set it in an ice-water bath to cool quickly, then cover and refrigerate until cold, about 2 hours.
  7. Whisk well, pour into 4 glasses, over ice if you like, and dust with the remaining nutmeg.

Contains: Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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