A dairy-free, naturally-sweetened version of the Classic Eggnog Beverage. This Coconut Milk Eggnog is better than the original recipe! This Dairy-Free Eggnog recipe is not just enjoyed by those who have a dairy allergy, but instead is one holiday beverage everyone loves!
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!
- Coconut Milk: Only the full fat, canned variety will do for Eggnog, otherwise, your eggnog will not thick and rich.
- 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 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 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 used to heat the coconut milk, 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.
More Holiday Beverages
- Low Carb Eggnog from All Day I Dream About Food.
- Homemade Hot Chocolate
- Easy Mulled Wine
- Slow Cooker Mulled Cider
- 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
- 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 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.
- In place of maple syrup, feel free to use coconut sugar or granulated sugar.
- 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.