Instant Pot Eggnog
- 4 cups almond/cashew milk
- 1 can full fat coconut milk
- 6 eggs
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- salt to taste
Whisk the eggs and salt. Gradually add coconut milk, almond milk and syrup and whisk.
Press “slow cooker” and adjust till “less” is on display on an instant pot.
Set the time to 1½ hour, slightly cover the pot with lid. Stir occasionally.
Cook until the mixture thickens.
When it is thick according to desire move it to ice bath filled with cold water.
In a bowl mix cinnamon, nutmeg, vanilla and booze and whisk the contents.
Put in air tight jar and refrigerate.