Spiced Almond Milk Eggnog

• large eggs↗24
• almond milk↗2 cups
• cognac↗2 cups
• sherry wine↗2 cups
• freshly grated nutmeg, plus more for garnish1⁄4 cup
• spiced simple syrup2 cups
• FOR THE SPICED SIMPLE SYRUP
• sugar↗2 cups
• water↗2 cups
• cinnamon sticks↗12
• allspice berry1 tablespoon

Step-by-step instructions

1. 1

   Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely. Remove from heat and allow to steep at least 4 hours, up to overnight. Strain out solids. Syrup will keep, refrigerated in an airtight container, for 4 weeks.

2. 2

   In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.

3. 3

   Stir in cognac, sherry, and nutmeg. Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight. If eggnog breaks, re-blend just before serving.

4. 4

   Serve cold in punch cups, garnished with freshly grated nutmeg.