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With thick and nutty coconut milk, warming spices, and rich maple syrup, this dairy-free Eggnog recipe delivers the same luxurious flavor as classic eggnog--minus the dairy! Serve with or without bourbon for a festive beverage you will want to sip on all season long!
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.
5-star Reader Review
Amazing! The best recipe ever! I had three egg yolks left over from making macarons and saw your recipe as my first hit. A winner! This one is a keeper! Only problem is I am going to drink the whole batch before anyone gets a chance to try it! -Miriam⭐⭐⭐⭐⭐
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
Dairy-Free Eggnog
Video
Ingredients
- 4 egg yolks, from large eggs
- ¼ cup maple syrup, + more to taste
- 2 (13.5-ounce) cans full-fat coconut milk
- 1 teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 ounces bourbon, optional
Instructions
- In a blender, blend 4 egg yolks with ¼ cup maple syrup until light and fluffy on medium-high speed. Alternatively, use a hand-held mixer to beat the eggs and syrup until fluffy. Leave this mixture in the blender.
- Combine 2 (13.5-ounce) cans full-fat coconut milk, 1 teaspoon grated nutmeg, and ½ teaspoon ground cinnamon in a medium saucepan and heat over medium-high heat until simmering, but not boiling. Be sure to whisk often to prevent the mixture from scalding.
- Once you see little bubbles beginning to form on the side of the pan, remove the mixture from the heat. 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 mixer.
- Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps that may have potentially formed, and heat, stirring constantly, over medium heat until the mixture coats the back of a wooden spoon and the temperature reaches 160℉.
- Once the eggnog has thickened, remove it from the heat. Stir in the 1 teaspoon vanilla extract and optional bourbon if desired.
- Allow the eggnog to cool to room temperature, and then refrigerate to chill completely. Once chilled, serve as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Dairy-Free Coconut Milk Eggnog was published in 2018 and updated in 2025.
Excited to try this. Question: do you have to cook the eggs? I thought they were supposed to be raw?
I prefer lightly cooking the eggs, as this will remove the concern for salmonella and help to thicken up the eggnog.
I was so excited to make this recipe of homemade non dairy eggnog. But then I read that this recipe has eggs. How is this non-dairy?
Hi Lisa! Eggs are not dairy (they are from chicken not cows) It is a common mistake.
Wow! I’m never going back to store bought egg nog again. Thank you for this experience. I even didn’t do the heating and pouring in the blender the right way and it still turned out well. Great recipe. Please continue making these available for dairy free people like me ☺️.
I used a vitaminix blender.
I love hearing that Betty! Thanks for sharing!
Delicious! To be fair, I did change up a couple things. I added a 1/3 cup maple syrup instead of 1/4th cup. And personally, I would probably add 1/2 cup in future. I usually put the eggnog in coffee or add milk anyway so it dilutes it. Also I doubled the Spices. I think next time I would do 1 and 1/2 times on the spices instead of double but I would keep the doubled vanilla. And I did 1 1/12 tsp rum flavoring and I would do that again. Overall I’m very happy with this recipe. Thank you!!!
I am so excited to try the egg nog recipe. I make pies for my grandchildren's birthdays. One wanted an egg nog pie in June but had to wait till later. With this recipe I'll be able to make it any time of the year. Thanks.
What were the substitute amounts for the spices?
How many yolks???? & how much coconut milk?
Hi Kendra. The recipe states 4 cups coconut milk and 4 egg yolks. I hope you enjoy
I wasn't able to get the entire mixture into my 6-cup blender, partially I suppose because the egg & sugar mixture frothed up so well. After blending everything (3), I put it back into the pot with the remainder that didn't go in, then I tasted it when it looked good and frothy.
Sorry, but the proportion of flavorings and spices to the liquids was way off for us. Maybe you're one of those people with super-sensitive tastebuds. I had to add a lot more nutmeg and cinnamon, and sugar, too! I'd say I added at least a tablespoon more of nutmeg and cinnamon each, and probably 2-3 tbsp of sugar.
I do thank you for providing the basis for my son's very first taste of warm eggnog.
Hi Glenn! I am sorry you didn't care for the seasonings, but am glad you were able to adapt to your likings and enjoy with your son!
Amazing! The best recipe ever! I had three egg yolks left over from making macarons and saw your recipe as my first hit. A winner! This one is a keeper! Only problem is I am going to drink the whole batch before anyone gets a chance to try it!:) I guessedimated on the measurements because I only had three and not four eggs. Not to worry folks, there is lots of wiggle room in this recipe and still end up with a great product. Thanks!
Hi Mirium! I am so glad you enjoyed this so much! And thank you for taking the time to leave a review!