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With thick and nutty coconut milk, warming spices, and rich maple syrup, this dairy-free Eggnog recipe delivers the same luxurious flavor as classic eggnog--minus the dairy! Serve with or without bourbon for a festive beverage you will want to sip on all season long!
Kristen's Keys for Dairy-Free Eggnog
Paying attention to these tips will help ensure your eggnog is silky and creamy, even without using dairy.
- Use canned coconut milk. The fat content in coconut milk gives the eggnog a thick, luscious mouthfeel that almond milk or soy milk can't quite replicate.
- Sweeten with maple syrup. It not only naturally sweetens the eggnog, but works to enhance the warming flavors of the cinnamon and nutmeg.
- Don't use ground nutmeg. It is best to grate a whole nutmeg bulb with a Microplane, as ground nutmeg can be overpowering and bitter.
- Temper the eggs. To prevent the egg yolks from scrambling, it is best to slowly stream the warm milk into the egg yolks, rather than quickly whisking them together. I will walk you through how to do this in detail in the recipe card and in the step-by-step section below.
- Chill at least 2-3 hours. Overnight is even better! This allows the flavors to meld and the eggnog to thicken.
5-star Reader Review
Amazing! The best recipe ever! I had three egg yolks left over from making macarons and saw your recipe as my first hit. A winner! This one is a keeper! Only problem is I am going to drink the whole batch before anyone gets a chance to try it! -Miriam⭐⭐⭐⭐⭐
How to Make Dairy-Free Eggnog
This step-by-step section is provided to help making homemade eggnog (with or without dairy) both easy and foolproof.
Step One: Combine Egg Yolks with Maple
Blend egg yolks and maple syrup in a blender on medium-high speed until pale and slightly thickened. For high-powered blenders this typically takes about a minute, but for weaker blenders, you may need a few minutes.
No blender? Beat the egg yolks and maple syrup in a large heat-safe mixing bowl with a handheld mixer until light and fluffy.
Step Two: Warm Coconut Milk
In a medium, heavy-bottomed saucepan, combine the coconut milk with the cinnamon and nutmeg. Heat over medium until you see small bubbles forming at the edges, stirring frequently. Don't let the mixture come to a full boil, as that can cause the coconut milk to separate or curdle.
Step Three: Temper Eggs
This is the step that intimidates people, but I promise it is really easy to do! The trick is slowly stream the milk into the blender while it is running. The constant agitation of the blender helps to create a smooth mixture.
- Turn the blender back on to low speed and remove the filler cap (clear center cap in middle of lid.)
- Very slowly stream the warmed coconut milk into the blender while running.
No blender? Slowly stream the warm milk into the large mixing bowl, while mixing with a handheld mixer.
Step Four: Strain and Thicken
Just in case the eggs didn't temper the eggs perfectly, I recommend pouring the mixture back into the saucepan over a fine-mesh strainer. This will hide any potential mistakes! Then gently heat, stirring constantly, over medium heat until thick enough to coat the back of a spoon and warmed through.
👉🏻When is eggnog safe to drink? Because raw eggs are added to eggnog, it is critical to heat the mixture to a temperature of 160°F, which is hot enough to kill harmful bacteria like Salmonella.
Step Five: Finish and Chill
Remove from heat, and stir in vanilla and bourbon if desired. Let cool slightly, then transfer to an airtight container and refrigerate until cold or for up to 4 days.
Step Six: Serve
When ready to serve, pour into glasses and garnish with additional grated nutmeg for a festive (and tasty) touch.
👉🏻Separated Eggnog? That can happen when working with coconut milk. Simply whisk or give it a pulse in the blender before serving.
More Holiday Beverages
Dairy-Free Eggnog
Video
Ingredients
- 4 egg yolks, from large eggs
- ¼ cup maple syrup, + more to taste
- 2 (13.5-ounce) cans full-fat coconut milk
- 1 teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 ounces bourbon, optional
Instructions
- In a blender, blend 4 egg yolks with ¼ cup maple syrup until light and fluffy on medium-high speed. Alternatively, use a hand-held mixer to beat the eggs and syrup until fluffy. Leave this mixture in the blender.
- Combine 2 (13.5-ounce) cans full-fat coconut milk, 1 teaspoon grated nutmeg, and ½ teaspoon ground cinnamon in a medium saucepan and heat over medium-high heat until simmering, but not boiling. Be sure to whisk often to prevent the mixture from scalding.
- Once you see little bubbles beginning to form on the side of the pan, remove the mixture from the heat. Turn the blender on low and very slowly stream in the hot coconut milk in the hole in the top of the blender (while the blender is running), into the egg mixture. Alternatively, slowly stream in the heated coconut milk while mixing with a hand-held mixer.
- Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps that may have potentially formed, and heat, stirring constantly, over medium heat until the mixture coats the back of a wooden spoon and the temperature reaches 160℉.
- Once the eggnog has thickened, remove it from the heat. Stir in the 1 teaspoon vanilla extract and optional bourbon if desired.
- Allow the eggnog to cool to room temperature, and then refrigerate to chill completely. Once chilled, serve as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Dairy-Free Coconut Milk Eggnog was published in 2018 and updated in 2025.
I am a dad who cooks for a family of four. We have gluten and dairy free restrictions. I was really eager to try this recipe. I made it on Christmas day for a company as well as ourselves. I was really disappointed that the flavors were extremely weak. Did not really taste like eggnog. I do want everyone to know that I made no substitutions and follow the instructions to the letter. I have made several batches in the past with different recipes and always came out with an excellent product. I won’t be trying this one again I am sorry to say.
Hey there, I am so sorry this did not live up to your expectations. Can I ask what brand of coconut milk you used? That can make a world of difference in flavor and texture. I recommend full-fat canned coconut milk for best results.