Spiced Almond Milk Eggnog

• 24 large eggs
• 2 cups almond milk
• 2 cups cognac
• 2 cups sherry wine
• 1/4 cup freshly grated nutmeg, plus more for garnish
• 2 cups spiced simple syrup
• FOR THE SPICED SIMPLE SYRUP
• 2 cups sugar
• 2 cups water
• 12 cinnamon sticks
• 1 tablespoon allspice berry

1. FOR THE SIMPLE SYRUP:
2. 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.
3. FOR THE EGGNOG:
4. In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
5. 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.
6. Serve cold in punch cups, garnished with freshly grated nutmeg.

eggs, almond milk, cognac, sherry wine, nutmeg, simple syrup, syrup, sugar, water, cinnamon, allspice

Taken from www.food.com/recipe/spiced-almond-milk-eggnog-534641 (may not work)