In a medium sized bowl, whisk together the egg yolks, maple syrup, coconut cream, almond milk, nutmeg, and cocoa powder (and alcohol if using) until it is one uniform consistency and starts to get a little bit frothy. Set aside.
Add your egg whites to a large glass mason jar or a medium sized bowl and using a stand mixer with whisk, hand mixer, or immersion blender, froth the egg whites until it forms a foam that is no longer liquid. Gently fold the frothed egg whites into the chocolate mixture that is in the other bowl.
Divide your eggnog into 4 glasses and top each with additional nutmeg or whipped cream (use non-dairy if needed) if you’d like. Enjoy!
See post above for storage and freezing instructions.
Notes
This recipe uses raw eggs. If consuming raw eggs makes you nervous, make sure to buy pasteurized eggs, or heat up your eggnog on the stovetop to 165 degrees F before enjoying. If you choose to heat it, make sure to do so gradually and whisk constantly while doing so. You don’t want scrambled eggs in your eggnog!The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.