Dairy Free Spiked Eggnog – an updated twist on the classic holiday cocktail. The smooth along milk nog combined with festive liquors makes this a much-needed redoux.
There are a few recent product discoveries that I have made while spinning my wheels at the market testing out new Whole 30 approved ingredients. (See more about my Whole 30 experiments here – and no, this cocktail is not Whole 30 Approved)
One of the brands I absolutely fell in love with is Califia Farms. Their toasted coconut almond milk is my go to now. I use it over my cereal and in my coffee. Aside from baking (and sometimes even when I’m living life on the edge), it has replaced typical milk for me. It’s a life changing kind of good.
So, when I spotting their Holiday Nog, made from almond milk, I said to hell with it and tossed it in the cart. Call it a festive splurge (so much for budgeting).
I knew I wanted to update a timeless holiday classic – eggnog – with a lighter dairy free version. Instead of just pouring more rum into a mix (not that I haven’t done that a time or two), I routed out some flavors to really punch this one up. Hazelnut liquor, a hint of coffee from the Kahlua, and of course, the spice of traditional rum all blend together smoothly for this Dairy-Free Spiked Eggnog.
Be sure to check the Cocktail Archives for some more festive holiday libations.
Dairy Free Spiked Nog
- 6 oz Califia Farms Holdiay Nog
- 2 oz Frangelico
- 2 oz Kaluha
- 2 oz Spiced Rum
- Whipped cream
- Ground Cinnamon for Garnish
Place the ice in a cocktail shaker.
Pour the Holiday Nog, Frangelico, Kalhua, and spiced rum over the ice. Cover and shake until cool.
Pour into evenly into cocktail glasses.
Spoon a dollop of whipped cream over each glass and sprinkle with cinnamon for garnish.