A chilled glass of dairy free eggnog is just as rich and creamy as the original, and so simple to make. Use dairy-free milk and full fat coconut milk to achieve the same creamy texture. This delicious holiday drink makes the perfect mocktail or night cap spiked with rum or brandy.
Need another drink recipe? Try dairy free hot chocolate, Starbucks pink drink, or a pumpkin spice white russian.
Table of Contents
Just like this dairy free hot chocolate, get a rich and creamy homemade holiday drink at home with a few simple steps!
Traditional eggnog uses whole milk and heavy cream, while this one uses dairy free milk and coconut cream to keep it dairy and lactose free. It’s so much easier to make dairy free drinks like oat milk or a Starbucks pink drink at home. Not to mention, the homemade versions are often much healthier!
Make a big batch of this easy homemade eggnog recipe and serve it chilled for a thick and creamy post-dinner treat.
Why You’ll Love this Dairy Free Eggnog
- Gluten-free and dairy-free
- Done in 20 minutes!
- Rich, thick and creamy
- Made with simple ingredients
- So much better than store bought eggnog!
- Cozy holiday spices (perfect for Christmas time!)
- Easy to spike with dark rum or enjoy as a mocktail
Need another holiday drink? Try a pumpkin spice white russian, creamy espresso martini, or pumpkin cream cold brew next. All can easily be made dairy-free!
Ingredients You Need
Here are the simple ingredients for this dairy-free eggnog. Jump to the recipe card for the exact measurements.
- Full-fat coconut milk: a can of unsweetened full fat milk is best!
- Plant-based milk: I used unsweetened dairy-free milk.
- Egg yolks: (adding extra egg yolks makes the creamiest nog)
- Sweetener: use maple syrup for a refined sugar free option or white sugar for more traditional eggnog.
- Cozy spices: cinnamon, salt and fresh nutmeg
- Vanilla: I love a real vanilla bean pod or vanilla bean paste, but vanilla extract works too.
You can add rum to make it spiked eggnog! Or try this root beer cocktail, winter sangria or Christmas paloma recipe!
How to Make Dairy-Free Eggnog
Here are the simple steps, with photos, to make this dairy free eggnog recipe. Skip to the recipe card for the printable version.
Step 1. Warm the Milk and Mix Eggs. Combine the coconut milk and dairy-free milk in a medium saucepan and bring to a gentle boil over medium heat.
Step 2. Combine Eggs and Sugar. Whisk the raw eggs and sugar in a separate bowl.
Step 3. Temper the Eggs. Slowly add a bit of the hot milk mixture to the egg mixture, whisking constantly, to bring the temperature of the eggs up slowly.
Step 4. Heat the Eggnog. Pour the eggnog back into the saucepan and add the spices. Cook over medium-low heat until it reaches 160°F (a safe temperature for homemade eggnog).
Step 5. Let it Thicken. Continue to cook until the mixture thickens slightly. It should easily coat the back of a spoon.
Step 6. Strain and Chill. Strain it through a mesh seive, and cool to room temperature. Transfer it to a jar or pitcher, cover, and refrigerate to chill for 2-3 hours or overnight.
Expert Recipe Tips
- Use fresh ground nutmeg: Hold a citrus zester over the top of the cup of dairy free eggnog and grate it back and forth to sprinkle on top.
- Know when it’s thick enough: stop cooking and chill when it coats the back of a spoon.
- Don’t skip straining. This will remove any small bits of egg that may have cooked too much during the heating process. It’s important for the most rich and creamy dairy free eggnog.
- Mix the milk into the eggs slowly: this brings the temperature of the eggs up slowly so it doesn’t curdle.
- Thin it out after chilling. Homemade eggnog continues to thicken as it cools. Add more dairy free milk after chilling as needed.
Serving Suggestions
Mocktail: Serve eggnog chilled in your favorite fancy mug, coffee mug or wine glass with a cinnamon sugar rim. Top it with dairy free whipped cream, fresh nutmeg, and a cinnamon stick.
Spiked dairy-free eggnog: Add your favorite rum, brandy, bourbon or whiskey and serve with whipped cream and nutmeg. You could also add peppermint scnapps, white chocolate liquor, or another spirit.
Craving eggnog in the morning? Use it as coffee creamer in your morning cup!
Recipe FAQs
The best alcohol to spike your eggnog is rum, brandy or bourbon. My first choice would be a brandy, but I also love a spiced rum because it’s more subtle and goes well with the eggnog spices.
Eggnog is typically served chilled with fresh nutmeg. However, that doesn’t mean it can’t be served warm on a chili night! Heat it slowly in a saucepan on the stove.
You can spike your eggnog with rum, add nutmeg on top. Beyond that, you could add chocolate or orange liquor, ground spices like all spice and cloves or even peppermint schnapps.
This all depends on the recipe and the quality of the eggs. Store bought eggnog is pasteurized and if you buy eggs that are pasteurized then you’re good! However, you can also bring the eggnog base to a temp of 160°F while you’re cooking to ensure it’s safe, which is what we do in this dairy free eggnog recipe.
Eggnog’s roots date back to British aristocracy when the wealthy would drink this custard-based beverage topped with pricey spices during the winter. Because nutmeg is such a prevalent flavor in eggnog, it makes it perfect for the holidays.
You can buy store bought dairy free eggnog like Trader Joe’s Almond Nog, Almond Breeze’s Nog and the So Delicious Holiday Nog, but I love that this recipe only has 7 ingredients (no extra additives or thickeners) and you can make it in under 20 minutes.
How to Store
Store eggnog in an airtight container for up to 5 days in the fridge.
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Dairy Free Eggnog
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Ingredients
- 2 (13.5 ounce) cans unsweetened full fat coconut milk (about 3 cups)
- 1 1/2 cups dairy free milk any kind
- 6 large egg yolks
- 1/2 cup granulated sugar or maple syrup
- 1/4 teaspoon cinnamon
- 3/4 teaspoon fresh ground nutmeg plus more to top
- 1/2 teaspoon salt
- 1 vanilla bean pod split and scraped (or 1 teaspoon vanilla extract)
- Dark rum for serving optional
- Cinnamon, sugar, and maple syrup for the rim
Instructions
- Whisk together the dairy free milk and coconut milk in a medium saucepan over medium-high heat and and bring to a gentle boil.2 (13.5 ounce) cans unsweetened full fat coconut milk, 1 1/2 cups dairy free milk
- While the milk is heating, whisk together the egg yolks and coconut sugar until combined in a large bowl.6 large egg yolks, 1/2 cup granulated sugar
- Pour the eggnog back into the saucepan and add the cinnamon, nutmeg, salt, and vanilla. Heat over medium-low until it reaches a temperature of 160°F and the mixture coats the back of a spoon.1/4 teaspoon cinnamon, 3/4 teaspoon fresh ground nutmeg, 1/2 teaspoon salt, 1 vanilla bean pod
- Strain the dairy-free eggnog through a fine mesh sieve to remove any small bits of cooked egg that may have formed. Allow the eggnog to cool to room temperature. Transfer it to a pitcher, cover and refrigerate until chilled (2-3 hours) or overnight.
- The eggnog will continue to thicken as it chills. Stir in more non-dairy milk until it reaches your desired consistency.
- When you're ready to serve, dip the glass upside down in maple syrup, honey, or caramel then dip it into a mixture of cinnamon sugar. Spike with dark rum if desired and top with nutmeg.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I followed instructions and my eggnog separated. Had to pitch it. I was looking forward to dairy free eggnog. Wish I could add a picture
No instruction on where to add spices.
It may have separated because you heated the milk too quickly! It needs to be brought up slowly. The recipe card is updated to include instructions on when to add the spices. Thanks!
Instructions weren’t clear
Recipe does not say where to add the spices. Also is not clear whether the egg whites are used or not. This recipe is not for a beginner. There’s a lot of guesswork involved.
Yummy! I added a pinch of salt and a slash of vanilla.
Eggnog turned out well but the step-by-step instructions didn’t explain what to do with the spices and vanilla, I had to use another recipe to confirm.
Hey Jason! I’m confused about what you’re referring to. The recipe clearly has all of the information needed. The post itself has step by step images with details to show you what each step of the process is like. And if you scroll to the recipe card at the bottom it has the detailed instructions. Thanks.
Just made this last night and it’s fantastic tasting, although the recipe instructions don’t state when you’re supposed to put the spices or vanilla in. The text instructions seemingly forget about them completely.
Eggnog tastes great! Concerns with recipe: 1. No actual instruction to separate the eggs. I knew to do it, but not everyone might know this. 2. Nowhere do the instructions tell the user when/where to add the dry spices and vanilla. I added them where I thought most logical, but I don’t know if that was correct.
Hi Barbara,
I made this tonight, and you’re correct about the instructions. I followed the photos, which were not clarified in the written instructions. I’ve made custard type dishes before, but for the novice, I think that they would probably end up leaving the ingredients out.