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Dairy-Free Eggnog Recipe

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)
5 from 23 votes
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Course: Dessert, Drinks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 403kcal
Author: Capri Lilly

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

Calories: 403kcal