Lactose Free Eggnog Recipe. 1 ½ c macadamia nut milk, divided, 14 oz coconut milk, canned. Puree until smooth, about 1 minute.
Slowly add approximately ¼ cup of the hot liquids to the egg yolks while whisking continuously. Both a raw and cook version of the recipe are provided. You could also use soft dates instead of maple syrup to thicken it.
Add the cashews to a.
How to make this eggnog your own: A healthier take on a typically indulgent treat! Substitute honey for the sugar, if desired. In a medium saucepan, combine 1 cup macadamia nut milk and coconut milk over medium heat until steaming.