Dairy-Free Eggnog
User Reviews
4
Dairy-Free Eggnog
Description
This Dairy-Free Eggnog replaces traditional dairy with almond milk and coconut milk to create a creamy base infused with vanilla, cinnamon, nutmeg, and cloves. The egg yolks combined with maple syrup are blended until light and fluffy, then gradually tempered with hot spiced milk to prevent curdling. Reheated slowly while whisking thickens the mixture into a pourable custard consistency that coats a spoon.
Once cooled and chilled in the refrigerator, the eggnog develops a rich texture and balanced spice character. Serving with ice, a sprinkle of cinnamon, and a cinnamon stick enhances presentation and aroma. The recipe allows for optional addition of rum, whiskey, brandy, or bourbon for a festive touch.
This dairy-free version provides the traditional holiday flavors while accommodating those avoiding dairy. Preparation requires attention to slow cooking and tempering to achieve the proper texture without eggs scrambling.
Ingredients
- 2 cups almond milk vanilla
- 1 oz can coconut milk regular
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg freshly ground
- pinch cloves ground
- 3 egg yolks
- ⅓ cup maple syrup
- 2-3 oz rum optional, or whiskey, brandy, or bourbon
- cinnamon stick 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 32 oz 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, whiskey or bourbon, if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 267kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 138mg | 46% |
| Sodium | 131mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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