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–+ servings
two glasses of coconut milk eggnog next to Christmas Ornaments
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4.58 from 21 votes

Coconut Milk Eggnog

An easy dairy-free version of eggnog. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Drinks
Cuisine: American
Servings: 8
Calories: 282kcal
Author: Kristen Chidsey

Equipment

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

  • In a blender, blend the egg yolks and maple syrup until light and fluffy. Alternatively, use a hand held mixer.
  • 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.

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

Calories: 282kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 23mg | Potassium: 348mg | Fiber: 2g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 3.4mg | Calcium: 42mg | Iron: 2.2mg