Dairy Free Eggnog

Kristen's Keys for Dairy-Free Eggnog

Paying attention to these tips will help ensure your eggnog is silky and creamy, even without using dairy.

• Use canned coconut milk. The fat content in coconut milk gives the eggnog a thick, luscious mouthfeel that almond milk or soy milk can't quite replicate.
• Sweeten with maple syrup. It not only naturally sweetens the eggnog, but works to enhance the warming flavors of the cinnamon and nutmeg.
• Don't use ground nutmeg. It is best to grate a whole nutmeg bulb with a Microplane, as ground nutmeg can be overpowering and bitter.
• Temper the eggs. To prevent the egg yolks from scrambling, it is best to slowly stream the warm milk into the egg yolks, rather than quickly whisking them together. I will walk you through how to do this in detail in the recipe card and in the step-by-step section below.
• Chill at least 2-3 hours. Overnight is even better! This allows the flavors to meld and the eggnog to thicken.

How to Make Dairy-Free Eggnog

This step-by-step section is provided to help making homemade eggnog (with or without dairy) both easy and foolproof.

Step One: Combine Egg Yolks with Maple

Blend egg yolks and maple syrup in a blender on medium-high speed until pale and slightly thickened. For high-powered blenders this typically takes about a minute, but for weaker blenders, you may need a few minutes.

No blender? Beat the egg yolks and maple syrup in a large heat-safe mixing bowl with a handheld mixer until light and fluffy.

Step Two: Warm Coconut Milk

In a medium, heavy-bottomed saucepan, combine the coconut milk with the cinnamon and nutmeg. Heat over medium until you see small bubbles forming at the edges, stirring frequently. Don't let the mixture come to a full boil, as that can cause the coconut milk to separate or curdle.

Step Three: Temper Eggs

This is the step that intimidates people, but I promise it is really easy to do! The trick is slowly stream the milk into the blender while it is running. The constant agitation of the blender helps to create a smooth mixture.

• Turn the blender back on to low speed and remove the filler cap (clear center cap in middle of lid.)
• Very slowly stream the warmed coconut milk into the blender while running.

No blender? Slowly stream the warm milk into the large mixing bowl, while mixing with a handheld mixer.

Step Four: Strain and Thicken

Just in case the eggs didn't temper the eggs perfectly, I recommend pouring the mixture back into the saucepan over a fine-mesh strainer. This will hide any potential mistakes! Then gently heat, stirring constantly, over medium heat until thick enough to coat the back of a spoon and warmed through.

👉🏻When is eggnog safe to drink? Because raw eggs are added to eggnog, it is critical to heat the mixture to a temperature of 160°F, which is hot enough to kill harmful bacteria like Salmonella.

Step Five: Finish and Chill

Remove from heat, and stir in vanilla and bourbon if desired. Let cool slightly, then transfer to an airtight container and refrigerate until cold or for up to 4 days.

Step Six: Serve

When ready to serve, pour into glasses and garnish with additional grated nutmeg for a festive (and tasty) touch.

👉🏻Separated Eggnog? That can happen when working with coconut milk. Simply whisk or give it a pulse in the blender before serving.

More Holiday Beverages

• Homemade Hot Chocolate
• Easy Mulled Wine
• Slow Cooker Mulled Cider
• Christmas Tea