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A fun twist on the classic eggnog, this healthy chocolate eggnog is dairy free, refined sugar free, and paleo for a fun, healthier option this Christmas! https://www.theprimaldesire.com/healthy-chocolate-eggnog/

Healthy Chocolate Eggnog (Instant Pot or Slow Cooker)


  • Author: Raj - www.ThePrimalDesire.com
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 cups 1x
Scale

Ingredients

  • 4 cups cashew milk (or almond milk)
  • 1 can (400ml) coconut milk (full fat)
  • 6 eggs
  • 1/4 tsp salt
  • 1/23/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 4 Tbsp cacao powder
  • (optional) booze as desired: spiced rum, bourbon, or cognac

Instructions

  1. Whisk eggs and salt together. Gradually add cashew milk, coconut milk, and syrup while continuing to whisk.
  2. Select “Slow Cooker” setting on Instant Pot and press the “Adjust” button repeatedly until the “Less” setting is selected. Adjust time to 1.5 hours. Cover with pot lid slightly ajar. If using a Slow Cooker/Crockpot use the “low” setting.
  3. Stir periodically over the next 1.5 hours (I set my phone timer for 15-20 min as a reminder).
  4. The mixture will thicken as it cooks and is done once it can coat the back of a spoon. See notes about overcooking. As it begins to thicken, watch/whisk more frequently. If it’s not quite done, add another 30 minutes and continue to watch.
  5. Fill the sink with cold water, and when the eggnog is finished move the IP insert into the cold water. This will cool the metal and nog so that is stops cooking.
  6. Mix in remaining ingredients (cinnamon, nutmeg, vanilla, cacao, and booze).
  7. If it’s not quite smooth enough, run through a blender or a strainer.
  8. Refrigerate in sealed container (a lot of liquid seems to evaporate if you don’t).
  9. Enjoy!

Notes

I personally didn’t like the almond milk flavor but found the cashew milk more to my liking. Holley liked the almond milk version just fine.

If cooked too much/too quickly (too high a temperature), the eggnog will look like it’s curdling. I did this on my first attempt, and Holley was able to save it by putting it in a blender, resulting in the perfect creamy texture. If that doesn’t work you can use a strainer to take out any chunks.

From what I’ve read, you should drink this eggnog within a couple days of cooking. If you add in rum/bourbon/cognac it’ll last longer.

I can also tell you that it tastes even better the day after cooking.

  • Category: drink
  • Method: Instant Pot or slow cooker
  • Cuisine: Christmas
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