A Dairy-Free, Naturally Sweetened Version of the Classic Eggnog Beverage. This Coconut Milk Eggnog is better than the original recipe!
Or so that is what I once said. I absolutely despised eggnog. I think it had something to do with the fact that I was warned it could make me sick due to raw eggs and so I stayed away. And then when I ventured to give it a try, it was so overly seasoned with ground nutmeg that I just decided it was not for me.
Until I made this easy Dairy Free Eggnog.
Coconut Milk Eggnog
My recipe for Dairy Free Eggnog, started as a desperate attempt to please my eggnog loving husband.
I had arrived home from the store one day for him to ask me where his Eggnog was. Whoops, totally forgot that! The guy never asks for anything, so I truly felt bad–it was just that I avoided eggnog like the plague. Or maybe I was chasing toddlers around the store–come to think of it, I can’t remember WHY I forgot!
I decided the only thing I could do, short of going back to the store–which during the holiday season was just NOT an appealing option, was to try to make it myself. The only problem was that I did not have whole milk, cream or half and half and I knew that my husband would want a rich, thick eggnog. But I did have coconut milk. So that is what I decided to do--make eggnog with coconut milk.
Did it make up for the fact that I forgot my husband’s only request–it sure did!
And after braving a sip of it myself, I realized I actually liked my version. I honestly think that the coconut milk was the perfect base and I found myself a fan of this Naturally Sweetened Maple Eggnog.
Coconut milk gives this vegan eggnog a rich, luscious taste without the dairy.
How to Make Dairy Free Eggnog
Step One: Combine Egg Yolks and Maple Syrup
I use a blender to whip egg yolks and maple syrup until light and fluffy. You can use a hand held mixer as well, but the blender works wonders and since I use it to temper my eggs later, this cut down on dishes.
Step Two: Heat Coconut 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 heated, turn the blender on low and very slowly stream in the hot coconut milk (while the blender is running.)
Step Four: Cook Eggnog until thick
Transfer the mixture back to the saucepan and heat over medium heat until mixture is thick and coats a wooden spoon, stirring/whisking constantly.
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.
How to Properly Temper Eggs Into Custard
My secret to perfectly tempering the eggs into the hot custard, may surprise you. I use my blender.
I slowly drizzle the heated coconut milk into the blender while on low, then transfer the mixture back to the stove and heat until thick. You know the eggnog is ready when you can run your finger down the middle of a wooden spoon and the line stays clean. Just like this:
Tips on Dairy Free Eggnog Recipe
- This is not the time to skip on fat. For a rich eggnog, use canned full fat coconut milk.
- If maple syrup is not your thing, coconut sugar would be a perfect alternative sweetener. You can also use equal amounts of honey or granulated sugar as well.
- My number one tip on making the best homemade eggnog–use fresh nutmeg and grate with a microplane. Ground Nutmeg doesn’t have the same taste and can easily overpower your eggnog.
- Be sure NOT to skip the step to temper your eggs, or else you will end up with scrambled eggs in your eggnog–YUCK!
- For a sugar-free, almond milk variation, check out this Low Carb Eggnog from All Day I Dream About Food.
Whether you are looking for a decadent Eggnog, a healthier Eggnog, a traditional Eggnog or a different spin on Eggnog-I have a feeling THIS is the Eggnog for you!
More Recipes Using Coconut Milk
Paleo Eggnog Recipe
Coconut Milk Eggnog
- 4 cups canned coconut milk not light
- 4 egg yolks
- 1/4 cup maple syrup
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2-4 tablespoons bourbon optional
- In a blender, blend the egg yolks and maple syrup until light and fluffy.
- Heat over medium-high heat, the coconut milk, nutmeg and cinnamon until simmering. Once heated, turn the blender on low and very slowly stream in the hot coconut milk (while the blender is running.)
- Transfer the mixture back to the saucepan and heat over medium heat until 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.