Festive Almond Egg Nog

The history of eggnog takes it back to medieval Europe where a drink made of hot milk, spices and wine called “posset” became notable in Shakespeare’s Macbeth when Lady Macbeth drugged the guard’s posset. It later made its way across the Atlantic ocean where it was famously enjoyed by George Washington, whose own recipe included brand, whiskey, rum, and sherry.

While there are many ways to create and enjoy eggnog, here’s our variation of this popular festive drink!



  • 1L Unsweetened Almond Breeze Almond Milk
  • 3 egg whites, from large eggs or equivalent aquafaba
  • Pinch of cream of tartar
  • 1 tsp. pure vanilla extract
  • 115g non-dairy whipped topping – like Nature’s Charm Whipping Cream
  • 2-3 Tbsp. maple syrup
  • Pinch of turmeric, ground
  • Pinch of cinnamon, ground
  • Garnish nutmeg, ground (If you can, grate fresh nutmeg for an even better taste sensation)

Option to add 60-120mls of brandy, whiskey or dark rum.


  1. Combine 250mls of Almond Breeze almond milk with the egg whites/aquafaba and cream of tartar in a non-aluminium bowl and whisk until blended.
  2. Set the bowl over a pan of simmering water (bowl not touching the water). Beat for 3 minutes with a whisk until the mixture becomes fluffy.
  3. Remove from heat and continue to beat until the mixture has cooled slightly. Add the remaining Almond Breeze, thawed non-dairy whipped topping, vanilla, maple syrup, cinnamon and turmeric, and whisk gently until shiny smooth consistency. Garnish with grated or ground nutmeg.

Serve warm!

Serves 4
Prep Time 20 minutes