This Coconut Milk Eggnog is a dairy-free, naturally-sweetened recipe for Classic Eggnog, and the flavors are absolutely delicious! Whether you are dairy-free or just looking for a comforting holiday beverage, you are sure to love this recipe for Dairy-Free Eggnog.
This recipe for Homemade Eggnog recipe uses canned coconut milk, but you can prepare traditional eggnog by replacing the coconut milk with whole milk if desired. This Eggnog is the perfect compliment to Sugar Cookies or Flourless Chocolate Chip Cookies.
Coconut Milk is the base for this rich, naturally sweetened eggnog recipe.
The rich coconut milk makes this eggnog luscious and thick, while the undertones of coconut add a nuttiness to this festive drink!
Whether you are looking for decadent eggnog, healthier eggnog, traditional eggnog, Paleo eggnog, or a different spin on eggnog-I have a feeling THIS Dairy-Free Eggnog for you!
Ingredients Needed
- Coconut Milk: Only the full fat, canned variety will do for Eggnog, otherwise, your eggnog will not thick and rich. I also love using coconut milk in Pina Colada Smoothies, Coconut Coffee Creamer, Instant Pot Coconut Milk Yogurt, and Pumpkin Muffins.
- Egg Yolks: For richness and thickness. Save your egg whites to make a Spinach Frittata or use for Baked Egg Cups.
- Maple Syrup: Coconut sugar, honey, or granulated sugar will work to sweeten this eggnog beverage.
- Spices: This eggnog is made with cinnamon, vanilla, and lots of grated nutmeg. Be sure to use fresh nutmeg and grate with a Microplane. Ground Nutmeg doesn't have the same taste and can easily overpower your eggnog.
- Bourbon: Optional, but traditional in eggnog.
How to Make Dairy-Free Eggnog
Step One: Combine Egg Yolks and Maple Syrup
- Mix together the egg yolks and maple syrup until light and fluffy, using a blender or a handheld mixer. I use a blender to whip egg yolks and maple syrup until light and fluffy because I use the blender to temper the eggs later, which cut down on dishes.
- Leave the egg mixture in the blender or the mixing bowl for step three.
Step Two: Heat Milk
- Warm the coconut milk over medium-high heat with the cinnamon and nutmeg to let infuse the flavors.
Step Three: Temper Eggs into Coconut Milk
- Once the coconut milk is heated, slowly stream the hot coconut milk into the egg mixture, with the blender running on low or when using the mixer on a low speed.
Pro-Tip: The EASIEST way to temper the hot milk into the egg mixture is to use the blender. It can be running at a low speed with the middle of the lid off and you can slowly stream in the coconut milk into the blender. This is much easier than trying to hold a handheld mixer while pouring the milk into the egg mixture.
Step Four: Cook Eggnog until thick
- Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps that may have potentially formed, and heat over medium heat until the mixture is thick and coats a wooden spoon, stirring/whisking constantly.
- You know the eggnog is ready when you can run your finger down the middle of a wooden spoon and the line stays clean.
Step Five: Add in Vanilla and Bourbon to Eggnog
- Once the eggnog has cooked and thickened, remove from heat and add in vanilla extract and bourbon if using.
Recipe Tips and Notes
- If you are not dairy-free and don't want to try out using coconut milk, this recipe works perfectly using whole milk as well.
- Feel free to increase the sweetener up to ⅓ cup if you like really sweet beverages.
- Dairy-free eggnog will store in the refrigerator for up to 4 days. You may need to blend to incorporate coconut milk solids before serving, as coconut milk can solidify quickly in the refrigerator.
More Holiday Beverages
- Low Carb Eggnog from All Day I Dream About Food.
- Homemade Hot Chocolate
- Easy Mulled Wine
- Slow Cooker Mulled Cider
If you tried this recipe, be sure to leave a comment below.
Dairy-Free Eggnog
Ingredients
- 4 cups canned coconut milk no light
- 4 egg yolks
- ¼ cup maple syrup
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2-4 tablespoons bourbon optional
Instructions
- Heat over medium-high heat, the coconut milk, nutmeg and cinnamon until simmering, but not boiling.
- Once heated, 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 mixture.
- Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps that may have potentially formed, and heat over medium heat until the mixture is thick and coats a wooden spoon, stirring/whisking constantly.
- Turn off the heat and add in the vanilla and bourbon if using.
- Chill completely. And then serve with an additional grating of nutmeg if desired.
Equipment Needed
Notes
- In place of maple syrup, feel free to use coconut sugar or granulated sugar and increase up to ⅓ cup if you like a really sweet beverage.
- Dairy-free eggnog will store in the refrigerator for up to 4 days. You may need to blend to incorporate coconut milk solids before serving, as coconut milk can solidify quickly in the refrigerator.
- If you are not dairy-free and don't want to try out using coconut milk, this recipe works perfectly using whole milk as well.
- Feel free to increase the sweetener up to ⅓ cup if you like really sweet beverages.
Nutrition
Grace
Delicious! To be fair, I did change up a couple things. I added a 1/3 cup maple syrup instead of 1/4th cup. And personally, I would probably add 1/2 cup in future. I usually put the eggnog in coffee or add milk anyway so it dilutes it. Also I doubled the Spices. I think next time I would do 1 and 1/2 times on the spices instead of double but I would keep the doubled vanilla. And I did 1 1/12 tsp rum flavoring and I would do that again. Overall I’m very happy with this recipe. Thank you!!!
Agnes Toenjes
I am so excited to try the egg nog recipe. I make pies for my grandchildren's birthdays. One wanted an egg nog pie in June but had to wait till later. With this recipe I'll be able to make it any time of the year. Thanks.
What were the substitute amounts for the spices?
Kendra
How many yolks???? & how much coconut milk?
Kristen Chidsey
Hi Kendra. The recipe states 4 cups coconut milk and 4 egg yolks. I hope you enjoy
Glenn McGrew
I wasn't able to get the entire mixture into my 6-cup blender, partially I suppose because the egg & sugar mixture frothed up so well. After blending everything (3), I put it back into the pot with the remainder that didn't go in, then I tasted it when it looked good and frothy.
Sorry, but the proportion of flavorings and spices to the liquids was way off for us. Maybe you're one of those people with super-sensitive tastebuds. I had to add a lot more nutmeg and cinnamon, and sugar, too! I'd say I added at least a tablespoon more of nutmeg and cinnamon each, and probably 2-3 tbsp of sugar.
I do thank you for providing the basis for my son's very first taste of warm eggnog.
Kristen Chidsey
Hi Glenn! I am sorry you didn't care for the seasonings, but am glad you were able to adapt to your likings and enjoy with your son!
Miriam Shane
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!:) I guessedimated on the measurements because I only had three and not four eggs. Not to worry folks, there is lots of wiggle room in this recipe and still end up with a great product. Thanks!
Kristen Chidsey
Hi Mirium! I am so glad you enjoyed this so much! And thank you for taking the time to leave a review!
Nedra
This recipe looks fantastic however I’m curious what the measurements are for each ingredient?
Kristen Chidsey
Hi Nedra! The recipe box has the ingredients and amounts listed 🙂
Sol
Haven’t tried it yet but wondering if you could use another dairy free milk alternative like oat milk. Thank you!
Kristen Chidsey
Hi Sol! I would just caution you that it may not thicken or be as rich.
MPerry
Best eggnog ever! I even messed up and included an egg white but it still came out great. I only have 2 very minor suggestions--I find that straining the eggnog right before refrigerating it ensures a smoother drink with no tiny scrambled egg fragments. Also, under the Nutrition Facts, it would be helpful to know how many servings this recipe makes. Thanks for a most excellent recipe.
Kristen Chidsey
I am so glad you enjoyed so much MPerry. Great suggestions for straining beforehand as well. The recipe states it serves 8--hope that helps regarding Nutrition facts 🙂
Katie Reid
How long should it take to thicken approx?
Kristen Chidsey
5-10 minutes depending on your stove 🙂 Enjoy!
Tayler Ross
This is the perfect recipe for dairy-free needs! I need to try this!
Kristen Chidsey
It is so good too Tayler!