Step 1

In a kitchen blender, add the unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.

Step 2

Pour the mixture into a sauce pan or deep pot, add the whole cloves, and heat over medium heat.

Step 3

Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.

Step 4

We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.

Step 5

Once the eggnog has thickened, turn off the heat, and stir in the vanilla extract.

Step 6

Strain the mixture using a fine mesh strainer to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6-8 hours, or overnight.

Step 7

When ready to serve, we love to sprinkle with a little nutmeg and cinnamon.