Dairy-Free Eggnog

DF GF

A healthier take on festive holiday eggnog, this clean eating dairy-free eggnog uses almond and coconut milk, egg whites and pure maple syrup. It’s lighter in calories and dairy-free but still just as delicious as real deal nog. This post is sponsored by Pete and Gerry’s Organic Eggs.

Eggnog is one of those things people tend to absolutely love or hate. I didn’t grow up drinking eggnog as a holiday tradition, but Isaac likes it so he introduced me to it a few years ago. As I’m typing this I’m realizing that it’s kind of funny that my Jewish husband is the one who introduced ME to eggnog.

Eggnog in a glass with a cinnamon stick and topped with grated nutmeg.

Anyhow, once I tried eggnog I realized that while I adore the taste of it, I’m not so fond of its heaviness. Plus, there are a ton of ingredients in the packaged stuff that aren’t so EBF-friendly. Heavy cream, corn syrup, thickening agents and preservatives to name a few.

With that in mind I was inspired to create a lightened-up, clean eating eggnog recipe that’s dairy-free, but still rich, thick and loaded with festive holiday spices. I ended up with a delicious creamy beverage that I’d be happy to drink all December long.

BTW, I have a ton more dairy-free recipes if you’re looking!

Healthy eggnog in glassed with nutmeg sprinkled on top. Mini Christmas trees and sticks of cinnamon sticks are in the background.

Egg Whites vs. Egg Yolks

I’m excited to be teaming up with Pete and Gerry’s for this recipe. Not only do I love that their eggs are organic, free-range and certified humane, but I like the fact that they offer cartoned egg whites, something I find myself buying often – particularly for egg white oats.

I’m fully aware that eating the yolk is healthy, but I often use egg whites to boost the protein content in a meal without adding any extra fat. Cartoned liquid egg whites make this super easy and I like that I’m not wasting a bunch of egg yolks.

Liquid egg whites are pasteurized so they’re a great option to use in eggnog if you’re worried about the risk of consuming raw eggs. With that being said, there’s no need to worry because this version is cooked over medium heat before being chilled and served.

A holiday table spread with glasses of eggnog garnished with cinnamon sticks and grated nutmeg. Organic eggs cinnamon sticks, mini Christmas trees, and nutmeg cloves are on the table.

Lightened up Eggnog

To keep this eggnog light I choose to use a blend of almond and coconut milk, egg whites and pure maple syrup. No heavy cream or refined sugar here!

I really like the light and sweet flavor that the maple syrup adds, but feel free to experiment with your favorite sweetener. I have a feeling that honey would work really well. You could also try a sugar-free version with stevia. The texture might change a little bit, but I think the eggnog would still taste great.

Carton of Pete & Gerry's organic egg whites next to two glasses of clean eating eggnog. Cinnamon and nutmeg in on the table.

Ingredients Needed For Eggnog:

  • almond milk – I used unsweetened vanilla. You can also make your own almond milk!
  • coconut milk – either light or regular will work, whatever your preference.
  • egg whites – as mentioned above, I’m using egg whites from Pete & Gerry’s but you can definitely just separate eggs. You’ll need about 3 eggs to get 1/3 cup of egg whites. Save the egg yolks for another recipe!
  • maple syrup – my favorite natural sweetener, you can use your favorite liquid sweetener of choice.
  • vanilla – a flavor enhancer.
  • cinnamon, ground nutmeg and ground clove – the perfect spice blend!
  • rum or whiskey – totally optional!

How to Serve Eggnog

Eggnog can be served warm or chilled over ice with a pinch of cinnamon or nutmeg on top. It’s a delicious drink to enjoy during the holiday season, with or without a splash of alcohol. One batch makes at least four drinks so it’s perfect for parties too!

Two glasses of clean eating eggnog garnished with cinnamon sticks and nutmeg. Mini Christmas trees are next to the glasses.

Why Does Eggnog Curdle?

Eggnog can curdle quite easily if you’re not careful! It’s very important to keep your stovetop at a medium-low temp. If the saucepan gets too hot or is left on the heat too long your eggnog will curdle. It’s also important to constantly stir your eggnog while it’s on the heat. If you skip this step it can cause the eggnog to curdle.

More Cocktail Recipes to Try

More Holiday Recipes to Try

Be sure to check out the full collection of cocktail recipes and holiday recipes here on EBF!

Dairy Free Eggnog

3 from 9 votes
This eggnog uses almond and coconut milk, egg whites and pure maple syrup. It's lighter in calories and dairy-free, but still just as delicious as traditional eggnog.
Dairy free egg nog in a glass with cinnamon stick.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 cups unsweetened vanilla almond milk
  • 1 15 oz can light or regular coconut milk
  • 3 Pete & Gerry’s Organic eggs, separated or ⅓ cup liquid egg whites
  • cup maple syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch freshly ground nutmeg
  • pinch ground clove
  • rum or whiskey, optional

Instructions
 

  • Place all ingredients except alcohol in a blender and process for 2-3 minutes.
  • Pour eggnog mixture into a saucepan and heat over medium-low heat. Simmer for 15 mins – whisking constantly, being careful not to boil or burn the liquid — until the mixture has reduced and thickened. At this point the eggnog should be thick enough to coat the back of a spoon.
  • Remove from heat and let eggnog cool before placing in the fridge to chill. Once cool, I transferred the eggnog into a large mason jar for storing in the fridge until ready to use.
  • Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.

Nutrition

Serving: 1cup Calories: 184kcal Carbohydrates: 24g Protein: 3g Fat: 8g Fiber: 1g Sugar: 20g
Course: Cocktail
Cuisine: American
Keyword: dairy-free eggnog

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    15 comments
    1. Lexi
      December 17, 2021 AT 11:07 pm

      Can’t wait to try! How long does it last in mason in fridge for? Thanks!

      1. Brittany Mullins
        December 18, 2021 AT 2:24 pm

        It should last about 3-4 days in the fridge! Let me know how it turns out if you try it. 🙂

    2. Sarah
      November 27, 2020 AT 6:06 am

      2 stars
      Knew it was too good to be true to find a dairy free eggnog recipe. I’m in Scotland and I love that in the US you can buy eggnog like in a milk carton. Nothing over here. So tried to make my own. It didn’t thicken after 15minutes and still longer. A lot of other recipes call for using egg yolks too so I added some of the mix into the egg yolks and back to pot like you would if making custard but then it started to curdle even though it was a low heat & I was constantly stirring. 🙁

      1. Brittany Mullins
        December 8, 2020 AT 1:26 am

        Hey Sarah – Sorry to hear this recipe didn’t turn out for you. My recipe isn’t supposed to get thick like traditional eggnog. It probably started to curdle because the mixture was on the for heat too long. You shouldn’t have needed to add egg yolks.

    3. Donna
      January 14, 2018 AT 10:54 pm

      OMG, that’s looking so delicious.I really love your recipe. The almond milk and coconutmilk are my most favorite.Thanks for putting them together.

      1. Brittany Mullins
        January 15, 2018 AT 4:12 pm

        Thank you so much, Donna.

    4. animeyt
      December 14, 2017 AT 9:48 pm

      This recipe looks fantastic. I really need to try it

    5. Anna
      December 7, 2017 AT 12:07 pm

      Perfect. I was looking for DF eggnog recipe. Thanks Brittany….BTW, love the site name “Bird food” 🙂

      1. Brittany Mullins
        December 8, 2017 AT 11:55 am

        Yay!! I so glad you found this one and I hope you get a chance to try it soon! And thank you so much for the kind words about the name bird food. I like it because it’s easy for folks to remember. 🙂

Parchment paper lined with protein balls.

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