This version of the classic omits dairy in favour of coconut milk. Also, taking rum’s place are tequila and sherry! Enjoy this non-dairy alternative with friends and family this season. For kids omit the booze and you have a delicious non-dairy kid pleaser.
This recipe would fall into the 20% of Dr. Chay’s 80/20 guidelines as it contains sugar and alcohol.
*As always, consume responsibly and ensure you have a safe ride home.
Servings: Enough to comfortably fit in an average blender (roughly 5 servings)
1 can organic coconut milk
3 organic eggs
3 oz Tequila (el jimador reposado, or better – avoid tequila’s that say “gold” on the label as they have used food colouring in place of proper aging, instead look for reposado or anejo)
3.75 oz Sherry (drysack is a good middle of the road sherry not to sweet or dry – If using a sweeter sherry like bristol cream reduce sugar from 1/3 cup to a 1/4 cup)
1/3 cup organic or brown sugar
1 teaspoon fresh grated nutmeg (more if you want to garnish as well)
Crack the whole eggs into a blender, then, blend until smooth and golden (1-2 min). Next, slowly add the sugar, blending for another minute once the last bit of sugar has been added. Next, add in the tequila, sherry, grated nutmeg, and blend for another minute. Finally, add in the coconut milk and blend for a final minute or two!
Serve in rocks glasses with a few ice cubes, or without if you prefer, sprinkled with freshly grated nutmeg. You can also refrigerate and serve the next day.