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
Maya
This look great, will be trying soon 🙂
Kristen Chidsey
YAY!! I hope you will enjoy!
Abeer Rizvi
I loveeeeeee making homemade eggnog this time of the year but I had never made it with coconut milk before. Now that I tried this, I can now make this for few of my friends who are dairy-free!
Kristen Chidsey
YAY!!! Your friends will be SO appreciative!
Jessy
I'm not a huge fan of the taste of coconut but I want to try this since I'm lactose intolerant. Does it have an overpowering coconut taste or is it light?
Kristen Chidsey
Hi Jessy, this definitely has notes of coconut. I don't like coconut flavor alone, but I do like this--but it stronger on coconut that not. You could try with almond milk, it will just not be as thick or creamy.
Dini
I love that it's made with coconut milk. My mother's lactose intolerant, and she'd flip for this! Thank you so much for sharing!
Kristen Chidsey
I love that you will be able to impress your mother in law this this recipe 🙂
Maggie
How long can I store this eggnog? I want to make it in advance for Dec parties.
Kristen Chidsey
Hi Maggie! This will be great for parties. However, because this is made with fresh ingredients, I would not store more than 3 days.
Maggie
Thank you!!
Lane and Holly (With Two Spoons)
I don't typically like eggnog either, I'll have to try this-maybe this will be the one I like!
Eileen
Coconut milk eggnog is a great idea and I love the addition of maple syrup for another seasonal flavor.
Kristen Chidsey
Adds so much 🙂
Caroline
Great minds! Coconut eggnog is definitely delicious.
Kristen Chidsey
Yes great minds do think alike 😉
Liz
I love that you used coconut milk! What a delicious twist for this classic holiday drink!!!
Kristen Chidsey
Thank you Liz!
Cindy Kerschner
Great choice for a non-dairy version!
Kristen Chidsey
I think it is pretty incredible even for dairy lovers.
Christie
Your eggnog and my macaroons need to get together!