✨This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Love eggnog but not so much the dairy? This homemade dairy-free eggnog is bringing all the creamy, cozy holiday goodness without a drop of milk or heavy cream!
Made with almond milk, light coconut milk, warm holiday spices, and a touch of honey, this dairy-free eggnog recipe is a delicious alternative to the traditional stuff. It’s smooth, lightly sweetened, and full of that classic eggnog flavour we all know and love. And yes, we’re still using real egg yolks to give it that signature richness!
If you love a good classic homemade eggnog but want something without the dairy, this almond milk eggnog is surprisingly easy to make from scratch. Serve it chilled with a little extra nutmeg on top, or add a splash of rum or bourbon for a festive grown-up treat. Either way, Christmas just got a whole lot creamier!
Ingredients for Dairy-Free Eggnog
You don’t need regular milk or heavy cream to make a deliciously creamy eggnog! A combination of almond milk and light coconut milk gives this dairy-free eggnog its smooth texture, while egg yolks, a little sweetness, and those classic holiday spices bring everything together.
- Unsweetened Almond Milk: The base of our eggnog! It has a mild flavour that lets the warm spices shine without making the drink overly sweet. I recommend unsweetened, unflavoured almond milk so you can control the sweetness yourself. Another neutral tasting dairy-free milk can work, too, although the flavour and consistency may change.
- Light Coconut Milk: This is where some of that lovely creaminess comes from! Use light coconut milk from a can, not the refrigerated coconut milk beverage. It adds richness without making the eggnog quite as heavy as a version made with full-fat coconut milk.
- Honey or Maple Syrup: Both work beautifully here, so use whichever you prefer! Honey gives the eggnog a mellow sweetness, while maple syrup adds a little extra holiday flavour. Start with the amount in the recipe and adjust to your liking.
- Egg Yolks: We’re skipping the dairy, not the eggs! Yolks give homemade eggnog its signature richness and help it thicken as it cooks. This recipe is dairy-free, but it isn’t vegan.
- Vanilla Extract: Adds a little warmth and rounds out all those cozy flavours. Pure vanilla extract is my favourite here.
- Warm Spices (Nutmeg, Cinnamon & Cloves): The trio that gives eggnog its signature cozy holiday flavour! Nutmeg is the star of the show, cinnamon adds warmth, and just a pinch of cloves brings everything together. Freshly grated nutmeg is especially lovely if you have some.
- Spiced Rum or Bourbon (Optional): Making a grown-up batch? A splash of either turns this into a festive holiday cocktail. Leave it out for an alcohol-free version everyone can enjoy.
Find the full ingredient list and exact measurements in the recipe card below.
Tips for the Best Dairy-Free Eggnog
Making homemade eggnog is easier than you might think, but there are a few little tricks to getting that perfectly smooth, creamy consistency. Nobody wants scrambled eggs in their Christmas drink! Here’s what to keep in mind:
- Warm the milk gently. Heat the almond milk, coconut milk, and sweetener over medium-low heat until warm and steaming, but not boiling. Too much heat can cause the mixture to separate and make it harder to incorporate the eggs smoothly.
- Don’t skip tempering the egg yolks. This is the big one! Slowly whisk a little of the warm milk mixture into your beaten egg yolks before adding everything back to the saucepan. It gradually brings the eggs up to temperature instead of shocking them with heat and accidentally scrambling them.
- Keep the heat low and stir constantly. Once the egg mixture goes back into the saucepan, cook it gently while stirring, making sure to scrape along the bottom. High heat is the quickest way to end up with lumps or curdled eggnog.
- Use a thermometer if you have one. Aim for 160°F (71°C) to ensure the egg mixture is properly cooked. The eggnog should thicken slightly and coat the back of a spoon, but don’t expect it to be as thick as traditional eggnog made with heavy cream.
- Strain for an extra smooth finish. Pour the cooked eggnog through a fine-mesh strainer to catch any little bits of cooked egg or undissolved spices. It’s a simple step that makes a difference in the final texture!
- Give it time to chill. Refrigerate your eggnog for at least 4 hours before serving. The flavours have time to mingle, and the mixture thickens a little as it cools. Give it a good stir before pouring since some separation is normal with dairy-free milk.
How to Serve Dairy-Free Eggnog
There’s something about a cold glass of homemade eggnog that just screams Christmas, isn’t there?! Whether you’re sipping it while watching holiday movies or serving it at a festive get-together, here are a few delicious ways to enjoy it:
- Keep it classic: Serve your dairy-free eggnog chilled in a festive glass with a sprinkle of freshly grated nutmeg or cinnamon on top. Simple, cozy, and always a winner!
- Make it boozy: Use it to make my rum and eggnog cocktail or creamy eggnog martini. Because sometimes a little holiday cheer belongs in a glass! 😉
- Turn it into a coffee treat: Add a splash to your morning coffee or espresso for a little holiday twist. It’s a fun way to switch up your usual cup!
- Dress it up for a party: Serve it in small glasses with cinnamon sticks, a dusting of nutmeg, or a little dairy-free whipped topping. You can even make a batch ahead of time so there’s one less thing to worry about when guests arrive.
How to Store Homemade Eggnog
One of my favourite things about homemade eggnog? You can make it ahead of time! Perfect for when your holiday to-do list is already a mile long.
- Fridge: Store your dairy-free eggnog in an airtight jar or container in the fridge for up to 3 days. Make sure it’s completely cooled before transferring it to the fridge, and refrigerate it promptly.
- Make it ahead: Preparing it a day before serving is actually a great idea! The flavours have time to mingle, and the eggnog thickens slightly as it chills. Just give it at least 4 hours in the fridge before serving.
- Give it a good stir: Some separation is completely normal with almond milk and coconut milk. Give your eggnog a good shake or stir before serving to bring everything back together.
- Skip the freezer: I don’t recommend freezing this recipe. Dairy-free milks can separate when thawed, leaving you with a grainy or watery texture instead of that lovely creamy consistency.
Frequently Asked Questions
more cozy christmas recipes to try
Still in the mood for a little holiday goodness? These festive favourites are perfect for keeping the Christmas cheer going!
- Homemade Baileys Irish Cream. Another creamy holiday favourite for sipping.
- White Hot Chocolate. Cozy, creamy, and perfect for chilly nights.
- Hot Cocoa Cookies. All the hot chocolate vibes, in cookie form!
- Gingerbread Kiss Cookies. A sweet little taste of Christmas.
- Grinch Crinkle Cookies. Fun, festive, and perfectly Grinchy!
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Dairy-Free Eggnog Recipe
Video
Ingredients
- 4 cups unsweetened almond milk
- 1 cup light coconut milk (canned)
- ⅓ cup honey or maple syrup
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup spiced rum or bourbon (optional)
Instructions
- In a medium saucepan over medium-low heat, combine the almond milk, coconut milk, and honey or maple syrup. Heat, stirring occasionally, until warm and steaming but not boiling.
- While the milk mixture heats, whisk the egg yolks in a medium bowl until smooth and slightly lighter in colour.
- Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly. Repeat with another ½ cup to gradually warm the eggs without scrambling them.
- Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat for about 5–7 minutes, or until the eggnog reaches 160°F (71°C) on a food thermometer and thickens slightly. Do not let it boil.
- Remove from the heat and stir in the vanilla extract, nutmeg, cinnamon, and cloves. If using rum or bourbon, stir it in now.
- Pour the eggnog through a fine-mesh strainer into a heat-safe container. Let it cool briefly, then cover and refrigerate promptly for at least 4 hours, or until thoroughly chilled.
- Give the chilled eggnog a good stir, pour into glasses, and finish with an extra sprinkle of nutmeg or cinnamon, if desired.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
I LOVE seeing what you made! Tag @hiphipgourmet on Instagram (or use #hiphipgourmet) so I can see it — then rate it + upload your photo below. 💖
If you give this eggnog without heavy cream a try, I’d love to see how it turns out! Snap a pic and tag @HipHipGourmet on social media so I can see what you’re sipping on this holiday season! 🎄
Save this one for later?
