This luscious eggnog recipe will be the best egg nog 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 a creamy, satisfying eggnog made of the perfect mixtures of plant-based milks and of course eggs—thankfully those are not considered dairy! This Egg Nog is an enjoyable tasty treat, and perfect for fun holiday gatherings; a healthier spin on your traditional eggnog and Paleo-friendly too! It will soon become your go-to spiked eggnog recipe.
How To Make Dairy-Free Eggnog
The secret that gives this Eggnog the dynamic flavor that will have you craving more is the perfect blend of almond milk and coconut milk. For this recipe, you will need about 2 cans of full-fat coconut milk. This will make the egg nog creamy, thick, and rich. Through numerous experiments, I’ve found that while the coconut cream gives the egg nog the perfect level of creaminess, adding less than a cup of almond milk at the end blends everything together and gives the egg nog the smooth consistency we all love.
The next secret is how to perfectly whip up the egg mixture. The key here is to blend the egg whites with the maple syrup or date syrup to keep it Paleo. Simply keep the blender on low and continuously mix the egg whites and syrup until it becomes a beautiful caramel color. The mixture should be light and fluffy, then you know its ready to be mixed with the other ingredients.
If you want a thicker eggnog, use egg yolk as well. I add egg yolk in a 2-to-1 ratio: 2 egg whites for every 1 egg yolk. I’ve tried the recipe with and without egg yolk. Both are perfect, creamy, and extremely tasty, but with the egg yolk the eggnog is just a bit thicker. You decide what’s best for you, but either way, you cannot go wrong!
How To Make Eggnog Even More Traditional?
Add some Bourbon! Traditional Eggnog typically has bourbon, brandy, or dark rum. I like to add rum to my eggnog, especially because it compliments the coconut perfectly and has a subtle flavor.
I would recommend making a traditional version for the adults and a Virgin-Eggnog for the children. Trust me, they are going to love this eggnog just as much as you do!
Walk through of how to make this delicious dairy-free eggnog.
In a blender, blend egg white and date syrup until it becomes light and fluffy, 2-3 minutes on a medium low setting.
Over medium-high heat, combine the coconut milk, cinnamon, nutmeg into a saucepan and bring it to a simmer.
After the mixture has heated, turn the blender on the lowest setting and slowly pour the coconut milk into the egg mixture. Continue to blend for about 2-3 minutes. Here is where I like to add one cup almond milk to make the mixture even more smooth and creamy. This is completely optional.
Transfer the mixture back into the pan and stir continuously until the mixture has thickened slightly and is completely smooth, about 5 minutes.
Remove the mixture from the heat and add vanilla extract. If you choose, now is the time to add bourbon, whiskey, or dark rum.
Allow the mixture to chill. Serve with freshly grated nutmeg. ENJOY!
This Recipe makes 40 oz of Eggnog. I store my Eggnog in an airtight mason jar. It can last up to a week in the fridge and is best served cold!
The almond milk added towards the end makes the Eggnog even more creamy and rich. I highly recommend adding it if you have no aversion to almond milk.
After combining all the ingredients you can add to the blender one last time to achieve your desired level of creaminess. I finish my eggnog by blending all the mixture for 1-2 minutes before transferring it to the refrigerator.
Eggnog is the perfect holiday drink! I made this recipe for my holiday party last weekend and everyone loved it. This eggnog is thick and creamy so it may require stirring occasionally to mix the ingredients before serving.
Rich, Creamy Dairy-Free Eggnog
Capri Lilly | GFB
- prep time: 10 minutes
- cook time: 15 minutes
- total time: 25 minutes
- 4 Egg Whites
- 2 Egg Yolks (optional)
- 4 cups Full Fat Coconut Milk (canned)
- 1/4 cup Date Syrup (or Maple Syrup
- 1 tsp Cinnamon
- 1 tsp Freshly Grated Ground Nutmeg
- 1 tsp Vanilla Extract
- 1/2 cup Rum* (optional)
- In a blender, blend egg white and date syrup until it becomes light and fluffy, 2-3 minutes on a medium low setting.
- Over medium-high heat, combine the the coconut milk, cinnamon, nutmeg and bring it to a simmer.
- After the mixture has heated, turn the blender on the lowest setting and slowly pour the coconut milk into the egg mixture. Continue to blend for about 2-3 minutes. Here is where I like to add one cup almond milk to make the mixture even more smooth and creamy. This completely optional.
- Transfer the mixture back into the pan and stir continuously until the mixture has thickened slightly and is completely smooth, about 5 minutes.
- Remove the mixture from the heat and add vanilla extract. *If you choose, now is the time to add bourbon, whiskey, or dark rum.
- Allow the mixture to chill. Serve with freshly grated nutmeg.
- Serving: 6
- Fat: 33.3g
- Protien 6g
- Calories: 403