This Dairy-Free Eggnog is made with egg yolks, maple syrup, coconut milk, spices, and rum (or rum extract) for a gluten-free, dairy-free, refined sugar-free take on a classic holiday drink. It has all the warm, sweet flavors and thick consistency you love – just without the dairy!
Personal Note – Every year, my husband and I pick up a carton of eggnog, hoping we’ll love it. But after one sip, we’re always reminded it’s just too sweet and artificial tasting. So this year, I decided to revisit and upgrade one of my old dairy-free eggnog recipes. With a few tweaks, I’ve made it creamier, perfectly spiced, and better than anything you’ll find on the shelf. Trust me—this version is a keeper!
Tips Before You Begin
- Use dark rum! Dark or spiced rums, in particular, pair beautifully with nutmeg and cinnamon, enhancing the warm, holiday flavor of the drink.
- If rum isn’t your thing, I’ve also tried this coconut milk eggnog with bourbon. It works well but isn’t quite as sweet.
- Use full-fat coconut milk. For the richest taste and creamiest texture, opt for canned full-fat coconut milk or coconut cream. If it makes your eggnog too thick, you can thin it out with a bit of almond milk or any other dairy-free milk you have on hand.
- Save the egg whites to create a frothy cocktail topping! (See the bottom of the post for details.)
What is Dairy-Free Eggnog Made Of?
Below is an overview of the ingredients and instructions for this dairy-free eggnog recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Egg Yolks – These form the base of the drink, creating the unique, rich flavor and almost custard-like consistency.
Note: Wondering if it’s safe to use raw egg yolks in egg nog? These days, the risk of salmonella is pretty low thanks to modern egg handling. But if you’re still unsure, make sure to look for pasteurized eggs.
- Maple Syrup – Coconut sugar will also work but creates a slightly nuttier taste. Adjust the amount of sweetener used to suit your preferences.
- Coconut Milk – Make sure to use canned coconut milk, not liquid varieties!
- Spices – Cinnamon salt, and grated or powdered nutmeg add lots of warmth.
- Vanilla Extract – Use a high-quality pure vanilla extract, not imitation vanilla, for the best results.
- Rum – Believe it or not, rum is generally gluten-free! It’s distilled from sugarcane or molasses, which does not contain gluten. Then, the distillation process removes any potential gluten contaminants, making it safe for those with gluten sensitivity or celiac disease. However, some flavored rums may include additives or flavorings that could contain gluten. So, it’s important to check labels or contact the manufacturer.
Ingredient Swap: If you need to keep your dairy-free eggnog recipe alcohol-free, use rum extract instead.
How to Make This Eggnog
If you’re doubling the recipe or making it for a larger group, keep in mind you may need to adjust the spices to taste. Add alcohol gradually, and taste as you go. Adjust based on the overall preferences!
- Whisk. In a medium-sized mixing bowl, whisk the egg yolks and maple syrup until smooth. You can also use a blender if preferred!
- Simmer the wet ingredients. Add the coconut milk, nutmeg, and cinnamon to a medium-sized saucepan over medium-high heat. Whisk until smooth, and let the mixture come to a simmer.
- Combine. Slowly pour one cup of the milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from curdling! Repeat until most of the milk has been added to the egg mixture. Then, gradually pour the egg and coconut milk mixture back into the saucepan, stirring constantly as you pour.
- Heat. Continue to heat the mixture over medium-high heat, whisking constantly until it thickens. Do NOT let the eggnog come to a boil!
- Flavor. Once it has thickened, remove the eggnog mixture from the heat, and stir in the vanilla extract and rum or rum extract.
Note: If you used grated nutmeg, you’ll want to pour the eggnog through a fine mesh strainer.
- Serve. Let the dairy-free eggnog cool to room temperature. Then, cover the saucepan, or transfer the liquid to an airtight container, and chill before serving. Enjoy!
Texture Tip: If you accidentally curdle the eggs or find the eggnog mixture still a little gritty after straining, add the entire mixture to a blender, and blend until smooth before chilling.
Topping Ideas
Of course, you can easily serve this recipe on its own as a tasty beverage. Or, try topping it off with an extra dash of cinnamon, whole star anise, or coconut whip.
Egg White Froth for Cocktails
Personally, I like to use the leftover egg white to create a protein-rich whipped topping!
- Hold a metal whisk in your dominant hand.
- Whisk the egg whites at a slow pace until they’re fluffy.
- Gently top each drink with the foam, and enjoy.
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Common Questions
Eggnog curdles because of the use of egg yolks and dairy (or dairy substitutes in this case). To prevent this, make sure to warm the liquid completely, and slowly combine the eggs and coconut milk, whisking constantly.
Like classic eggnog, this dairy-free eggnog recipe can be served hot or cold depending on your preference! If reheating, warm the liquid over medium heat, stirring carefully, and being careful not to let it come to a boil.
Yes, in fact, I recommend making the eggnog ahead of time so the flavors can meld. Then, you can easily tweak the spices and alcohol (if using) before serving. Example: If it’s too rich, simply add more almond milk or a lighter non-dairy milk besides coconut such as oat milk, almond milk, or cashew milk.
Stored in an airtight container in the fridge, leftover eggnog will keep fresh in the refrigerator for up to 4 days.
Yes! Feel free to double or triple the recipe when serving a crowd. See instructions!
The Best Dairy-Free Eggnog Recipe
- Total Time: 15 minutes
- Yield: 5–6 (½ cup servings) 1x
- Diet: Gluten Free
Description
Skip storebought options, and make this easy coconut milk eggnog recipe for a dairy-free, gluten-free, refined sugar-free take on a classic holiday drink!
Ingredients
- 3 large egg yolks (save the egg whites for a frothy topping – see notes)
- ¼ to ⅓ cup maple syrup or coconut sugar for nuttier taste, adjust to desired sweetness
- 2 – 13.66 ounce cans (3 cups) canned coconut milk or coconut milk lite
- ½ teaspoon cinnamon
- Pinch sea salt
- ½ teaspoon grated nutmeg or ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 – 1 ½ ounces rum or ½ – 1 teaspoon rum extract
- Optional Toppings – cinnamon, grated nutmeg, coconut whipped cream, frothy egg whites (see notes)
Instructions
- In a medium-sized mixing bowl, whisk together the egg yolks and maple syrup or blender until smooth. Set aside.
- In a medium-sized saucepan, combine the coconut milk, nutmeg, and cinnamon over medium-high heat until simmering,
- Slowly pour 1 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Repeat with another ½ to 1 cup until most of the milk has been added to the egg mixture. Gradually pour the egg and coconut milk mixture back into the saucepan, stirring all the while.
- Continue to heat over medium heat, whisking until it thickens or about 3- 5 minutes. Do not allow the mixture to boil (see notes).
- Once the eggnog has thickened, remove it from the heat and stir in the vanilla extract and rum or rum extract. At this point, if you used grated nutmeg, then pour the eggnog through a fine mesh strainer
- Allow the eggnog to cool until it reaches room temperature, then cover or transfer it to an airtight container and refrigerate to chill for at least 2-4 hours before serving to allow the flavors to meld and thicken. Store in the fridge for up to 4 days.
Notes
Scaling the Recipe – If doubling the recipe or making it for a larger group, keep in mind you may need to adjust the spices to taste. Add alcohol gradually and taste as you go. Adjust based on the overall preferences!
Gluten-Free Ingredient Tip – Some flavored rums may include additives or flavorings that could contain gluten, so it’s important to check labels or contact the manufacturer.
Texture Tip – If you accidentally curdle the eggs or find the eggnog mixture still a little gritty after straining, then add the entire mixture to a blender and blend until smooth.
Egg White Froth Topping – Add ⅓ cup egg whites (room temp) + 1 teaspoon sugar (optional) to a medium-sized bowl. Hold a metal whisk in your dominant hand and whisk the egg whites at a slow pace until they’re fluffy. Gently top each drink with the foam, and enjoy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: drink
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 156
- Sugar: 10.1 g
- Sodium: 393.4 mg
- Fat: 10.3 g
- Saturated Fat: 7.9 g
- Carbohydrates: 11.5 g
- Fiber: 0.2 g
- Protein: 1.4 g
- Cholesterol: 92.2 mg
What is coconut dream that you use
you can use a coconut creamer like so delicious or I often by thai kitchen coconut cream/milk in the can! Hope that helps!
I’m a little late to the party! I was wondering if steaming it kills off any chance of salmonella from the raw eggs? Thank you!!
If you get the temperature up above 160F is should. 🙂
This is awesome. Thanks for sharing.
Delicious might just try the vegan nog version… Using my nespresso frothier and your delicious recipe. Wishing you a super 2016!!!
wonderful! i love nespresso! Happy New Year friend!
Lindsay you’re a genius!!! This is perfect for Christmas parties. Now one question – when you say coconut milk do you mean the stuff you buy in cans (like for curries), OR the stuff by the soy milk?
You can do either! I found it easier to use the so delicious or silk coconut milk in the pan and the canned coconut cream for the froth. does that make sense?
Lindsay, I am so excited to try this recipe! I love eggnog, so this is right up my alley. I’m sure it’s so yummy using coconut milk as the base. Seriously cannot wait to make it. Thanks for sharing!
yay! keep me posted and thanks for sharing!
YUM! I love eggnog but just can’t bring myself to buy the store-bought kind anymore. However, this recipe looks delicious and I can’t wait to try!
oh I know you’d love carly! keep me posted
Hi. Your eggnog looks so pretty 🙂 I like it in small quantities – too sweet and creamy if I have too much!
Yum! Definitely making these, with rum YAY!! 😉 quick question, did you use canned coconut milk?
YOu can used canned or I also used the silk coconut milk. THe coconut cream was from the can. Does that make sense?
Yep! Thank you 😀
Oh my goodness these look so delicious! We have been looking for a good eggnog recipe and I think we have just found the one to try!!
yay! let me know what you think!
I love eggnog, but hate buying the kind in the stores because of all the added sugar. I love that this uses natural sugars and coconut milk!!!
crazy how much they add, right?
I haven’t had homemade eggnog in years, oh the memories!
This sounds incredible! My husband loves eggnog and I enjoy it also, as long as it’s not the weird fake stuff. Making homemade eggnog is on my list this Christmas season!
totally! all that stuff just messes it up.
YAY to Eggnog! 🙂
youre my nog!
This sounds amazing – I used to suffer through steamers with milk, because I loved the flavor – but dairy and I aren’t good friends. THIS I could totally handle!!
yes! you’d love! I just know it
Confession: I can’t stand eggnog. Even with booze. This looks way better than the traditional stuff I can’t choke down though – I like the coconut! I’d probably try anything you made though.
I absolutely love eggnog and will always indulge in a glass or two every holiday season. That said–I love this healthified version, especially since you are singing the praises of the much misaligned egg yolk!
BTW–I am eating leftovers of your parsnip/carrot mash as we speak! So good.
Oh yum. I’ve been seeing eggnog everywhere and resisting because of the high fructose corn syrup nastiness
(and because I know I’d drink the entire carton)…. but I wouldn’t feel guilty about indulging in this one!! 🙂
i know, that’s why i hate buying it. BOO! but i think you’d love this liz!
I’ve actually never had eggnog so I have no idea whether I’d like it or not 😆 I do love warm and cozy drinks at this time of the year though… especially if they come with a side of cookies 😉
so i kinda think that you could make an EPIC eggnog shake or bar or oatmeal or something. I just know it! Make you magic spoons!
I have been putting coconut milk egg nog into my morning protein shakes to make them festive! I am obsessed!
Can you believe I’ve never had eggnog? I think this should be the year I finally try it. This version actually sounds so so good and healthy too.
there’s a first for everything.. just sayin…
So I am not usually a fan of egg nog (because of the dairy) but I will have to give this a try! So creative!
yay, let me know if you do!
So, I’ve never tried real eggnog because it always grossed me out for some reason. My first experience with non-dairy nog was just a couple weeks ago at Thanksgiving, and while it was SUPER sweet, it was still tasty. I think I’m a fan and I definitely need to try out this recipe!
This wins heads and tails over store bought ‘nog! Up until I came to the States, I’d never had eggnog either – actually, I always passed on it t friend’s places and never tried it till my daughter came along and started wanting some!
Happy Fryyyyday!!! 🙂
either had my husband! he now looooooves it too! yay daughter! haha
you better believe I’m making this! Eggnog is my middle name 😉
hey katie eggnog! keep me posted on this!
thanks for making me even more obsessed with eggnog! This> every other version of eggnog because it’s so frothy and creamy!!! I think you have read m mind for this one <3
ok confession: i’ve never had REAL eggnog. your combination soudns delicious though (and healthy!)
i think it’s time you start! 😉
Okay seriously?!!!! I just can’t even… THESE LOOK HEAVENLY! I want one right now I can’t even stand it! Great photos 🙂
It’s so nice of you to make one for me! hehe. But can I tell you that I’ve never had egggnog?
Leaving this one to you 😀 Or what if I just made it as nog without the egg?
coconut spiced nog steamers –> YES! you can
Oh my yum…I need these TONIGHT. My favorite eggnog flavor with a little bit of rum? Sign me up. 🙂 TGIF!
I have never had eggnog in my life so I really have no idea what it tastes like, but this sounds like something I would make for sure!
This is the first recipe I’ve seen that’s made me really want eggnog! I can’t pass up trying this one ASAP 🙂
My Hubby adores eggnog, although I never touch the stuff because they’re usually laden with crappy ingredients. Not true of this recipe at all, so I can’t wait to give it a whirl and make the Hubby a little happy.
he better rub your feet if you do! but seriously, let me know if you try it, hot or cold. I did both. And let me know if it’s sweet enough for him. K?