File this recipe under “For Special Occasions”, because it’s worth the belly full of delicious egg cream. I usually make eggnog twice a year: once when I’m putting up the Christmas tree on December 1st, and then second on Christmas Eve.
For this very reason I see no need to substitute the dairy with alternatives, but if that’s your thing then by all means substitute away. The only times I have any adverse reactions to dairy is when I overload on parfaits, whipped cream, and ice cream- but then again I’m sure the sugar aspect is more to blame.
Eggnog was always my favorite holiday drink, beating out hot cider and hot cocoa. I’ve always heard non-believers who b*tch about the weird thickness of eggnog, which makes sense when you read labels with added guar gums and thickeners.
Instead I prefer this raw recipe which makes for a thinner product. It’s actually from Alton Brown’s classic eggnog recipe which I’ve found to be the best. It’s also not overly sweet, so I can drink a full cup without feeling nauseous, which may or may not be a good thing come to think of it.