This Coconut Milk Eggnog recipe is a dairy-free, naturally-sweetened version of classic eggnog and the flavors are absolutely delicious!
This recipe for Homemade Eggnog recipe uses canned coconut milk, which not only makes this eggnog dairy-free but gives the eggnog a rich, nutty undertone, making it the absolute best!
Rich coconut milk makes this eggnog luscious and thick, while the undertones of coconut add a nuttiness to this festive drink, without overpowering the recipe.
With or without bourbon, this recipe for eggnog deserves to be enjoyed during your holiday festivities!
- Coconut Milk: To keep this eggnog dairy-free, use canned coconut milk. I recommend using full-fat canned coconut milk to keep your eggnog thick and rich like the classic! If you are not dairy-free, you can use whole milk or half and half in place of coconut milk.
- Egg Yolks: For richness and thickness. Save your egg whites to make a Spinach Frittata or use them for Baked Egg Cups.
- Maple Syrup: I love the rich flavor that maple syrup adds to the eggnog, but you can certainly use coconut sugar, honey, or granulated sugar in place of the maple syrup.
- Spices: This eggnog is made with cinnamon, vanilla, and lots of nutmeg. Be sure to use a whole nutmeg bulb and grate it using 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
- In a blender, combine the egg yolks and maple syrup on medium-high speed until light and fluffy. This can take several minutes depending on the power of your blender. Leave this mixture in the blender while you proceed with the next step.
- In a medium saucepan, warm the coconut milk, cinnamon, and nutmeg over medium-high heat, stirring frequently.
- Once you begin to see small bubbles around the side of the pan, turn off the heat. You don't want to boil the milk, simply heat it until hot.
- Turn the blender back on, and slowly stream the hot coconut milk into the opening on the lid of the blender. Slowly streaming the milk into the egg mixture tempers the eggs so that they slowly warm up and don't scramble.
- Pour this mixture back into the saucepan, straining it over a fine-mesh strainer. This step will catch any lumps that may have potentially formed.
- Heat over medium heat, whisking constantly until the mixture is thick. You will know the eggnog is ready when you can run your finger down the middle of a wooden spoon and the line stays clean.
- Once the eggnog has cooked and thickened, remove it from the heat and stir add in vanilla extract and bourbon if using (or wait to stir bourbon into individual servings right before serving this eggnog.)
- Allow the mixture to cool slightly and then refrigerate the eggnog to fully chill before serving.
- Serve with an additional grating of nutmeg if desired.
Dairy-free eggnog will store in the refrigerator for up to 4 days. You may need to blend the eggnog before serving if you notice the coconut milk has separated after chilling.
More Holiday Beverages
- Low Carb Eggnog from All Day I Dream About Food
- Homemade Hot Chocolate
- Easy Mulled Wine
- Slow Cooker Mulled Cider
- Christmas Tea
If you tried this recipe for Eggnog, I would love for you to leave a review and comment below.
- 4 cups full-fat canned coconut milk
- 4 egg yolks
- ¼ cup maple syrup
- 1 teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-4 tablespoons bourbon optional
- In a blender, blend the egg yolks and maple syrup until light and fluffy on medium-high speed. Alternatively, use a hand-held mixer to beat the eggs and syrup until fluffy.
- Combine the coconut milk, nutmeg, and 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 coconut milk 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 over medium heat until the mixture is thick and coats a wooden spoon, stirring/whisking constantly.
- Once the eggnog has thickened, remove it from the heat. Stir in the vanilla extract and optional bourbon if desired.
- Allow the eggnog to cool to room temperature, and then refrigerate to chill completely.
- Serve the cooled eggnog with an additional grating of nutmeg if desired.
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.
Excited to try this. Question: do you have to cook the eggs? I thought they were supposed to be raw?
I prefer lightly cooking the eggs, as this will remove the concern for salmonella and help to thicken up the eggnog.