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
It 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 nog a rich, luscious taste sans dairy. And yes, I did use egg yolks to add additional richness traditional to eggnog. I simply slowly cooked the eggs to make this drink safe for everyone.
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:
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!
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 sweetner. 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.
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.
For more Eggnog Recipes check these out:
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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