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!
This Vegan Eggnog recipe uses canned coconut milk. I also love using coconut milk in Pina Colada Smoothies, Coconut Coffee Creamer, Instant Pot Coconut Milk Yogurt, and Pumpkin Muffins.
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
- 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
Coconut Milk Eggnog
Ingredients
- 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
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 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.
Equipment Needed
Notes
- 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.
Nutrition
This look great, will be trying soon 🙂
YAY!! I hope you will enjoy!
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!
YAY!!! Your friends will be SO appreciative!
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?
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.
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!
I love that you will be able to impress your mother in law this this recipe 🙂
How long can I store this eggnog? I want to make it in advance for Dec parties.
Hi Maggie! This will be great for parties. However, because this is made with fresh ingredients, I would not store more than 3 days.
Thank you!!
I don’t typically like eggnog either, I’ll have to try this-maybe this will be the one I like!
Coconut milk eggnog is a great idea and I love the addition of maple syrup for another seasonal flavor.
Adds so much 🙂
Great minds! Coconut eggnog is definitely delicious.
Yes great minds do think alike 😉
I love that you used coconut milk! What a delicious twist for this classic holiday drink!!!
Thank you Liz!
Great choice for a non-dairy version!
I think it is pretty incredible even for dairy lovers.
Your eggnog and my macaroons need to get together!