This creamy Dairy-Free Eggnog is a luscious twist to your typical eggnog. It is made with coconut milk, almond milk, and is naturally sweetened with the option to make it boozy! It tastes absolutely incredible — no one would guess it’s dairy-free! Good luck having just one glass! (Gluten-Free, Dairy-Free Eggnog Recipe)
If you love tasty holiday drinks, you’ll definitely want to check out my Homemade Dairy-Free Hot Chocolate, Homemade Hot Chocolate Bombs, or Dairy-Free Pumpkin Spice Latte next!
This luscious eggnog recipe will be the best eggnog you’ve ever had. For all my dairy-free friends, you no longer have to miss out on this delectable holiday classic. This recipe provides you with creamy, satisfying eggnog made of the perfect mixtures of plant-based milk and of course eggs—thankfully those are not considered dairy!
Eggnog is an enjoyable tasty treat, and perfect for fun holiday gatherings. This recipe is a healthier spin on your traditional eggnog and Paleo-friendly too (sans the booze)! It will soon become your go-to spiked eggnog recipe.
Why You’ll Love This Eggnog Recipe! Its:
- Creamy and rich, without the dairy
- A healthier, traditional eggnog
- Perfectly sweetened with natural sweetener (maple syrup or date syrup)
- Ready in less than 20 minutes!
- The perfect holiday treat!
Dairy-Free Eggnog With Almond And Coconut Milk
The secret that gives this dairy-free eggnog the dynamic flavor that will have you craving more is the perfect blend of almond milk and coconut milk. The full-fat coconut milk gives the eggnog a thick consistency similar to using heavy cream. The almond milk helps give the eggnog a smooth, velvety consistency.
Here’s You’ll Need To Make This Decadent Dairy-Free Eggnog
- Full-Fat Canned Coconut Milk: You will need about 2 cans of full-fat coconut milk. This will make the egg nog creamy, thick, and rich. (make sure to use full-fat canned coconut milk for the best consistency and flavor)
- Almond Milk: Adding almond milk at the end marries everything together and gives the eggnog the smooth consistency we all love. If you are allergic to nuts, oat milk would also work well!
- Natural Sweetener: You can use maple syrup, date syrup, or coconut sugar. You most likely won’t need it, but feel free to add up to double the amount of sweetener if you like your eggnog extra sweet! (I recommend starting with recipe recommendations and adding more to taste.)
- Vanilla and Spices: You’ll need vanilla extract, nutmeg, and cinnamon to give this eggnog the traditional warm, cozy flavor.
- Brandy, Bourbon, or Rum: Adding alcohol is completely optional. This drink is enjoyable with or without alcohol!
How To Make The Best Dairy-free Eggnog
Step One: Start by blending the egg yolks with maple syrup.
- Using a handheld mixer or blender, combine the egg yolk and maple syrup. Gradually increase the speed as you blend. When the mixture is a bit lighter in color and fluffy, it is ready. (I use a blender and leave the egg yolk mixture in the blender as I move onto the next step.)
- You can use maplye syrup, date syrup, or coconut sugar.
Step Two: Heat the coconut milk, cinnamon, and nutmeg
- In a saucepan over medium heat, stir together the coconut milk, cinnamon, and nutmeg. Bring the mixture to a simmer, about 2-3 minutes. Make sure it is not boiling.
Step Three: Slowly pour the coconut milk mixture into the egg yolk mixture
- With the egg yolk mixture in the blender, turn the blender on a low setting and slowly pour the warm coconut milk mixture into the egg mixture. Continue to blend for about 2-3 minutes. Then, slowly pour in the almond milk to make the mixture even more smooth and creamy, blend for 1 minute.
Step Four: Cook until eggnog thickens
- Transfer the mixture back into the pan over medium-low heat. Stir continuously until the mixture has thickened slightly and is completely smooth, about 5-7 minutes.
- You will know it has thickened when it begins to coat the spoon as you stir. Be sure not to boil the mixture or it will curdle. (If the eggnog curdles, blending it again may help make it smooth.)
Step Five: Remove from the heat and strain
- Remove the eggnog from the heat and stir in vanilla extract. Strain the mixture through a mesh strainer to remove any curdled eggnog. Allow the mixture to cool completely
Want To Make Boozy Dairy-Free Eggnog?
After straining the eggnog mix in the alcohol. Allow The mixture to chill. Then, Enjoy!
Not sure what alcohol to use? (What alcohol can I mix with eggnog?)
Most traditional recipes use brandy for eggnog. Many recipes will call for bourbon, but keep in mind it does strongly influence the flavor of the eggnog, making it extra boozy in flavor. Rum and Cognac are great to use as they compliment the flavor of the eggnog.
If you are wondering what I use, I add rum to my eggnog and it tastes great! It complements the coconut-milk eggnog perfectly and has a subtle flavor. I would recommend making a traditional version for the adults and an alcohol-free batch for the children. Trust me, they are going to love this eggnog just as much as you do!
Recipe Tips & Recommendations:
- The almond milk added towards the end makes the eggnog even more creamy and rich. I highly recommend adding it. You can also use oat milk instead of almond milk.
- After making the eggnog, taste and adjust. Feel free to add up to double the amount of sweetener if you like your eggnog extra sweet!
- After combining all the ingredients and straining the mixture, you can add the mixture to the blender one last time to achieve your desired level of creaminess. I finish my eggnog by blending the mixture for 1-2 minutes before transferring it to the refrigerator.
How To Store The Eggnog
This recipe makes 40 oz of Eggnog. Store in an airtight mason jar or pitcher. It can last up to five days in the fridge and is best served cold! Be sure to give the mix a good stir before serving.
I hope you enjoy this Dairy-Free Eggnog Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
More Delicious Drink Recipes
- Hot Chocolate Bombs Recipe + Video
- Healthy Maca Hot Chocolate
- Cold Fighting Apple Ginger Tea
- 5-Minute Dairy-Free Iced Matcha Latte
- Iced Brown Sugar Oat Milk Shaken Espresso Recipe (Starbucks Copycat!)
- Dairy-Free Pumpkin Spice Latte | Vegan
- Dairy-Free Hot Chocolate
Dairy-Free Eggnog Recipe
Ingredients
- 4 Egg Yolks
- 2 (13.5 oz) Canned Full Fat Coconut Milk
- 1 cup Almond Milk
- 1/3 cup Maple Syrup (or Date Syrup)
- 1 tsp Cinnamon
- 1 tsp Freshly Grated Ground Nutmeg
- 1 tsp Vanilla Extract
- 1/2 cup Rum, Brandy, or Bourbon (optional)
Instructions
- Start by blending the egg yolks with maple syrup.Using a handheld mixer or blender, combine the egg yolk and maple syrup. Gradually increase the speed as you blend. When the mixture is a bit lighter in color and fluffy, it is ready. (I use a blender and leave the egg yolk mixture in the blender as I move on to the next step.)
- Heat the coconut milk, cinnamon, and nutmeg.In a saucepan over medium heat, stir together the coconut milk, cinnamon, and nutmeg. Bring the mixture to a simmer, about 2-3 minutes. Make sure it is not boiling.
- Slowly pour the coconut milk mixture into the egg yolk mixture.With the egg yolk mixture in the blender, turn the blender on a low setting and slowly pour the warm coconut milk mixture into the egg mixture. Continue to blend for about 2-3 minutes. Then, slowly pour in the almond milk to make the mixture even more smooth and creamy, blend for 1 minute.
- Cook the mixture until the eggnog thickens.Transfer the mixture back into the pan over medium-low heat. Stir continuously until the mixture has thickened slightly and is completely smooth, about 5 minutes.You will know it has thickened when it begins to coat the spoon as you stir. Be sure not to boil the mixture or it will curdle. (If the eggnog curdles, blending. it again may help make it smooth.)
- Remove from the heat and strain.Remove the eggnog from the heat and stir in vanilla extract. Strain the mixture through a mesh strainer to remove any curdled eggnog. Allow the mixture to cool completely.
- Want To Add Alcohol?After straining the eggnog mix in the alcohol. Allow The mixture to chill. Then, enjoy!
Notes
Recipe Tips & Recommendations:
- The almond milk added towards the end makes the eggnog even more creamy and rich. I highly recommend adding it. You can also use oat milk instead of almond milk.
- After making the eggnog, taste and adjust. Feel free to add up to double the amount of sweetener if you like your eggnog extra sweet!
- After combining all the ingredients and straining the mixture, you can add the mixture to the blender one last time to achieve your desired level of creaminess. I finish my eggnog by blending the mixture for 1-2 minutes before transferring it to the refrigerator.
How To Store The Eggnog
This recipe makes 40 oz of Eggnog. Store in an airtight mason jar or pitcher. It can last up to five days in the fridge and is best served cold! Be sure to give the mix a good stir before serving.Nutrition
Just made a batch of this in advance for my holiday party on Friday, and my guests are going to LOVE it! It’s so rich and creamy, and absolutely perfect with a little spiced rum!
Hi Chenee! It’s such a great drink to make ahead and have ready for when you need it! I am glad you like the recipe!
This eggnog was delicious and my dad couldn’t even tell that I left out the dairy!
I am so happy to hear that! Thanks for leaving a review Jazz!