This Coconut Milk Eggnog recipe is a dairy-free, naturally-sweetened version of classic eggnog and the flavors are absolutely delicious!
This recipe for Homemade Eggnog recipe uses canned coconut milk, which not only makes this eggnog dairy-free but gives the eggnog a rich, nutty undertone, making it the absolute best!
Rich coconut milk makes this eggnog luscious and thick, while the undertones of coconut add a nuttiness to this festive drink, without overpowering the recipe.
With or without bourbon, this recipe for eggnog deserves to be enjoyed during your holiday festivities!
Ingredients Needed
- Coconut Milk: To keep this eggnog dairy-free, use canned coconut milk. I recommend using full-fat canned coconut milk to keep your eggnog thick and rich like the classic! If you are not dairy-free, you can use whole milk or half and half in place of coconut milk.
- Egg Yolks: For richness and thickness. Save your egg whites to make a Spinach Frittata or use them for Baked Egg Cups.
- Maple Syrup: I love the rich flavor that maple syrup adds to the eggnog, but you can certainly use coconut sugar, honey, or granulated sugar in place of the maple syrup.
- Spices: This eggnog is made with cinnamon, vanilla, and lots of nutmeg. Be sure to use a whole nutmeg bulb and grate it using 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
- In a blender, combine the egg yolks and maple syrup on medium-high speed until light and fluffy. This can take several minutes depending on the power of your blender. Leave this mixture in the blender while you proceed with the next step.
- In a medium saucepan, warm the coconut milk, cinnamon, and nutmeg over medium-high heat, stirring frequently.
- Once you begin to see small bubbles around the side of the pan, turn off the heat. You don't want to boil the milk, simply heat it until hot.
- Turn the blender back on, and slowly stream the hot coconut milk into the opening on the lid of the blender. Slowly streaming the milk into the egg mixture tempers the eggs so that they slowly warm up and don't scramble.
- Pour this mixture back into the saucepan, straining it over a fine-mesh strainer. This step will catch any lumps that may have potentially formed.
- Heat over medium heat, whisking constantly until the mixture is thick. You will know the eggnog is ready when you can run your finger down the middle of a wooden spoon and the line stays clean.
- Once the eggnog has cooked and thickened, remove it from the heat and stir add in vanilla extract and bourbon if using (or wait to stir bourbon into individual servings right before serving this eggnog.)
- Allow the mixture to cool slightly and then refrigerate the eggnog to fully chill before serving.
- Serve with an additional grating of nutmeg if desired.
Storage Instructions
Dairy-free eggnog will store in the refrigerator for up to 4 days. You may need to blend the eggnog before serving if you notice the coconut milk has separated after chilling.
More Holiday Beverages
- Low Carb Eggnog from All Day I Dream About Food
- Homemade Hot Chocolate
- Easy Mulled Wine
- Slow Cooker Mulled Cider
- Christmas Tea
If you tried this recipe for Eggnog, I would love for you to leave a review and comment below.
Dairy-Free Eggnog
An easy recipe for Homemade Eggnog, made with coconut milk for a dairy-free version of the classic recipe.
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Servings: 8
Calories: 282kcal
Ingredients
- 4 cups full-fat canned coconut milk
- 4 egg yolks
- ¼ cup maple syrup
- 1 teaspoon grated nutmeg
- ½ teaspoon ground 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 on medium-high speed. Alternatively, use a hand-held mixer to beat the eggs and syrup until fluffy.
- Combine the coconut milk, nutmeg, and 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 coconut milk 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 over medium heat until the mixture is thick and coats a wooden spoon, stirring/whisking constantly.
- Once the eggnog has thickened, remove it from the heat. Stir in the vanilla extract and optional bourbon if desired.
- Allow the eggnog to cool to room temperature, and then refrigerate to chill completely.
- Serve the cooled eggnog with an additional grating of nutmeg if desired.
Equipment Needed
Notes
Sweetener: 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.
Storage: 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.
Coconut Milk: You must use canned coconut milk, and full-fat is best. If you are not dairy-free this recipe works perfectly using whole milk as well.
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
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Betty
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.
Kristen Chidsey
I love hearing that Betty! Thanks for sharing!
Grace
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!!!
Agnes Toenjes
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?
Kendra
How many yolks???? & how much coconut milk?
Kristen Chidsey
Hi Kendra. The recipe states 4 cups coconut milk and 4 egg yolks. I hope you enjoy
Glenn McGrew
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.
Kristen Chidsey
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!
Miriam Shane
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!
Kristen Chidsey
Hi Mirium! I am so glad you enjoyed this so much! And thank you for taking the time to leave a review!
Nedra
This recipe looks fantastic however I’m curious what the measurements are for each ingredient?
Kristen Chidsey
Hi Nedra! The recipe box has the ingredients and amounts listed 🙂
Sol
Haven’t tried it yet but wondering if you could use another dairy free milk alternative like oat milk. Thank you!
Kristen Chidsey
Hi Sol! I would just caution you that it may not thicken or be as rich.
MPerry
Best eggnog ever! I even messed up and included an egg white but it still came out great. I only have 2 very minor suggestions--I find that straining the eggnog right before refrigerating it ensures a smoother drink with no tiny scrambled egg fragments. Also, under the Nutrition Facts, it would be helpful to know how many servings this recipe makes. Thanks for a most excellent recipe.
Kristen Chidsey
I am so glad you enjoyed so much MPerry. Great suggestions for straining beforehand as well. The recipe states it serves 8--hope that helps regarding Nutrition facts 🙂
Katie Reid
How long should it take to thicken approx?
Kristen Chidsey
5-10 minutes depending on your stove 🙂 Enjoy!
Tayler Ross
This is the perfect recipe for dairy-free needs! I need to try this!
Kristen Chidsey
It is so good too Tayler!