The Best Homemade Dairy-Free Eggnog
Eggnog tastes like holidays, cheer, coziness, and comfort. It tastes like home, a stress-free week of no work, and a movie marathon. Now, you can enjoy that familiar eggnog taste whenever you want!
We went to the store the day after Christmas hoping to enjoy just one more container of it, and poof! It was nowhere to be found. If you’re an eggnog lover like me, you know how disappointing that moment is. Eggnog season shouldn’t have to be limited to Christmas time. Now, it doesn’t have to be!
This recipe is super easy to make, and I dare say it matches up pretty well to the store-bought stuff. Plus, it’s free of unwanted added ingredients like high-fructose corn syrup. It’s also made solely of coconut milk, so it’s dairy-free and easier to digest for most people.
This eggnog is seriously just the right amount of sweetness, spice, and creamy goodness. All the things that a trusty eggnog should be. If you’re an eggnog lover, or even if you’re not, try out this recipe and you may never need to buy eggnog again!
And my personal tip: Rim your glass with cinnamon sugar, and top your eggnog with some more ground nutmeg before serving. You’re welcome.
Homemade Dairy-Free Eggnog
Equipment
- Stand mixer or handheld electric mixer
Ingredients
- 4 egg yolks
- ¼ cup light brown sugar, packed
- 1 cup unsweetened coconut milk, I use the Silk brand
- 1 can unsweetened, canned coconut milk
- ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- In the bowl of your stand mixer (or using a handheld mixer), beat the egg yolks until lightened in color. This takes about 3-5 minutes.
- Slowly add brown sugar to the egg yolks and continue mixing until all of the sugar is dissolved.
- In a saucepan over medium-high heat, add the coconut milk, canned coconut milk, cinnamon, nutmeg, vanilla, and sea salt. Bring to a simmer.
- Once the coconut milk mixture is heated, very slowly stream it into the egg and brown sugar mixture, while constantly mixing at a low speed.
- Place a mesh strainer over the saucepan on the stove. Once the coconut milk and egg mixture is mixed, slowly pour the mixture through the strainer (to catch any potential lumps) and back into the sauce pan. Turn the heat to medium, and stir constantly until mixture thickens slightly.
- Transfer to a heat-proof container and chill completely before serving. Keeps well in the fridge for 3-4 days.
Notes
- Keeps well in the fridge in a sealed container for up to 4 days
- Brown sugar can be substituted with equal amounts white sugar or maple syrup, just be sure to adjust the amount of sweetness to your taste
- Whole milk can substitute the total amount of coconut milk if you are not dairy-free
- If small chunks form after refrigerating, THAT’S OK! It’s just the canned coconut milk. It’s perfectly safe to consume. But, if you want to get rid of them, just blend your eggnog in the blender to achieve a smoother texture!