A glass of chilled dairy free eggnog is equally refreshing and cozy. This thick and creamy holiday drink is the perfect night cap spiked with brandy and topped with fresh ground nutmeg.
Does eggnog have dairy?
Traditional eggnog is made with milk and heavy cream and does contain dairy. But if you are dairy free, this recipe is perfect for you because we're swapping the milk and cream with dairy free milk and coconut cream.
What is dairy free eggnog made of?
- Full fat canned coconut milk
- Dairy free milk (like almond or oat milk)
- Eggs
- Coconut sugar (or granulated sugar)
- Spices: cinnamon, salt and fresh nutmeg
- Vanilla (fresh pod is best but vanilla extract works!)
Common Questions about Eggnog
What's the best alcohol for dairy free eggnog? 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.
Is eggnog served hot or cold? 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.
What can I add to eggnog? 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.
Can homemade eggnog make you sick? 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.
Why is eggnog a Christmas drink? 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.
How to make dairy free eggnog from scratch:
- Heat the milk: Add your dairy free milk of choice with canned coconut milk into a saucepan and bring to a slow boil then remove from the heat.
- Whisk the egg yolks: While the milk is heating, whisk together the egg yolks and coconut sugar until combined.
- Temper the eggs: Whisk the egg mixture constantly while you slowly add a small amount of the hot coconut milk. Repeat whisking and slowly adding the milk until they're combined. It's important to temper the eggs (slowly warm them) so they don’t curdle.
- Bring to a safe temp: Transfer the eggnog back to the saucepan and heat over medium-low until it reaches a temperature of 160°F and the mixture coats the back of a spoon.
- Chill: Remove the eggnog from the heat and allow to cool to room temperature. Transfer it to a pitcher, cover and refrigerate until chilled (2-3 hours) or overnight.
- Serve: If you're eggnog got too thick while chilling, stir in more non dairy milk until it reaches your desired consistency. Spike with alcohol if desired and top with nutmeg.
How to grind fresh 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. You can also use a special spice grinder. You can purchase organic whole nutmeg on Amazon!
How to separate egg yolks from egg whites:
The simplest method is using the egg shells to transfer the yolk back and between the two halves until the egg whites fall. You can do this over the sink or a small bowl to save them. Some even whip the egg whites and fold it into their eggnog.
How to know when eggnog is thick enough:
You'll know your eggnog is thicken enough to stop cooking and chill when it coats the back of a spoon. Dip the back of a spoon in the mixture and pull it out. If you can't see any of the spoon then you know it's done. See the image above for reference!
How to serve dairy free eggnog:
Serve eggnog chilled in your favorite fancy mug, coffee mug or really any glass (like a mason jar!). Top with fresh ground nutmeg (already ground works too) and add a cinnamon stick.
Additional mixers: peppermint schnapps, white chocolate liquor, maple syrup. You could even use this as coffee creamer and add it to your morning cup!
A note on store-bought dairy free eggnog:
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.
If you love this recipe as much as I do, don't forget to leave a star rating and review below the recipe. You can also tag me on Instagram with @what_mollymade.
More holiday drinks you'll love:
Dairy Free Eggnog
Ingredients
- 3 cups 2-13.5 ounce cans canned full fat coconut milk
- 1 1/2 cups dairy free milk li.e. almond milk
- 6 large eggs
- 1/2 cup coconut sugar
- 1/4 teaspoon cinnamon
- 3/4 teaspoon fresh ground nutmeg plus more to top
- 1/2 teaspoon salt
- 1 vanilla bean pod split with the beans scraped out (or 1 teaspoon vanilla)
Instructions
- Add your dairy free milk of choice with canned coconut milk into a saucepan and bring to a slow boil then remove from the heat.
- While the milk is heating, whisk together the egg yolks and coconut sugar until combined.
- Whisk the egg mixture constantly while you slowly add a small amount of the hot coconut milk. Repeat whisking and slowly adding the milk until they're combined. It's important to temper the eggs (slowly warm them) so they don’t curdle.
- Transfer the eggnog back to the saucepan and heat over medium-low until it reaches a temperature of 160°F and the mixture coats the back of a spoon.
- Remove the eggnog from the heat and allow to cool to room temperature. Transfer it to a pitcher, cover and refrigerate until chilled (2-3 hours) or overnight.
- Serve: If your eggnog got too thick while chilling, stir in more non dairy milk until it reaches your desired consistency. Spike with alcohol if desired and top with nutmeg.
- To spike it: Add your desired amount of brandy or spiced rum in each glass.
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