Dairy Free Eggnog

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.