Dairy-Free Eggnog

A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It’s rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!

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.

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!

Lightened up Eggnog

To keep this eggnog light I choose to use a blend of almond and coconut milk, egg yolks 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.

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 yolks
• 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!

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

• Sparkling Vodka Cranberry with Lime
• Skinny Coconut Daiquiri
• Blackberry Cucumber Skinny Mojito
• Skinny Paloma
• Skinny Piña Colada
• How to Make Perfect Mimosas
• Mulled Wine
• Easy Red Sangria

More Holiday Recipes to Try

• Maple Pecan Baked Oatmeal
• Eggnog Overnight Oats
• Peanut Butter Blossoms
• Gluten-Free Snickerdoodles 
• Christmas Crack

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

Dairy Free Eggnog

3 from 11 votes

A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It's rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 2 cups vanilla almond milk
• 1 15 oz can regular coconut milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• pinch ground cloves
• 3 eggs yolks
• ⅓ cup maple syrup
• rum or whiskey, optional
• Cinnamon sticks, for serving

Instructions

 

• Add almond milk, coconut milk, vanilla, cinnamon, nutmeg and cloves to a saucepan and heat over medium heat until simmering (not boiling).
• Meanwhile, place egg yolks and maple syrup in a blender and blend on low-medium speed for about 30 seconds minutes until mixture is light and fluffy.
• Once milk is simmering, turn blender on low and slowly add milk mixture a little at a time. It’s important to add the milk slowly to temper the eggs so they don’t curdle!
• Add eggnog mixture back to saucepan and heat over medium-low heat, whisking constantly until mixture thickens, about 10-15 minutes. At this point the eggnog should be thick enough to coat the back of a spoon.
• Remove from heat and let eggnog cool to room temperature. Transfer to a jar (I used a mason jar), cover and refrigerate overnight or for a few hours until chilled.
• Serve chilled over a cube or two of ice with a sprinkle of cinnamon on top and a cinnamon stick. Add a splash of rum or whiskey, if using.

Nutrition

Serving: 1cup Calories: 184kcal Carbohydrates: 24g Protein: 3g Fat: 8g Fiber: 1g Sugar: 20g

Author: Brittany Mullins

Course: Cocktail

Cuisine: American

Keyword: dairy-free eggnog

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