Dairy-free Eggnog

I spent the weekend singing along to Christmas music as I flitted around my kitchen creating Christmas treats for…. myself.

Ya, I dance in my kitchen and I’m proud of it.

I’d like to think that it sufficiently revved up my appetite for a nice full cup of homemade eggnog… or two.

But who’s counting, right?

Lightly adapted from Spunky Coconut

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5.0 from 3 reviews
Dairy-free Eggnog
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
Why have I never done it before?! The process is simple enough, the ingredient list is short, and the end result is superb (and so much healthier than the store-bought version).
  1. My Mom taught me to separate the whites from yolks using this method. By far the easiest way!
  2. Place egg yolks in a small mixing bowl and set aside
  3. Combine remaining ingredients in a medium sized saucepan and bring to a simmer on medium heat.
  4. Reduce heat to low.
  5. Slowly add approximately ¼ cup of the hot liquids to the egg yolks while whisking continuously. Continue until you've added about one cup of the liquid mixture to the egg yolks before transferring the yolks to the pot.
  6. Bring back up to medium heat and whisk while simmering for 4 minutes.
  7. Remove from heat and serve immediately or pour in a mason jar and refrigerate.
  8. Best sprinkled with a touch of ground cinnamon and nutmeg!
If you are paleo, look for guar gum free coconut milk (easily found in the ethnic isles of many grocery stores!)
Also, to lower the fat content in this drink, use lite coconut milk as opposed to full-fat.
If you plan on drinking the eggnog right away, opt for less nutmeg (1/2 teaspoon is best). If you're planning on letting it sit for 1-2 days before enjoying, go with 1 teaspoon. I found that the longer it sat, the more the flavor developed instead of hitting you with a strong punch of nutmeg!

View nutrition information (once on page, scroll down)

If you’re like me and just can’t get enough Christmas right now, Divya over at Flavour Fiesta just came out with the Winter issue of Flavour Fiesta Magazine!

If you don’t remember, or you’re new to the blog, Divya was the amazing lady that inspired us all to believe in ourselves and begin the journey of defining what gift we have to give the world.

Again, Divya showcases deliciously healthy recipes, health articles, and has included many innovative approaches to creating balance during the holidays.


Okay, I’m off to figure out if I can make a tasty breakfast with the 500mL of eggnog I have sitting in the fridge.

Have a fabulous Tuesday!


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Comments | Leave Your Comment

  1. Would it be possible to omit the coconut sugar? I’m working on ketosis, so the carb count is too high for me. Any other suggestions? Also, paleo here ;)

  2. I just made this and I am in eggnog heaven!!! I cant wait to surprise the lactose intolerant BF when he gets home! Thank you

  3. I’m excited to try this recipe!
    I wonder how my standard, coconut rum will taste in it? ;)
    No one mentioned custard… I wonder if egg nog would make a good custard?

  4. Leanne, Question for you:
    Can I use an egg yoke substitute, like Egg Beaters, in place of the egg yolks? Just sayin’

    • Hey Nancy – you know what? I have no idea… I’ve never tried making it with just egg whites… if you try it, let me know how it goes!!

  5. Looking forward to trying this. I am newly lactose intolerant. My mom always makes egg nog from scratch, which is waaaay better than the stuff you can buy in the store, soy nog, egg nog or otherwise. I hope I will like this. As to the author’s question, what to do with 500 mL of egg nog for breakfast – could you make egg nog pancakes?? Mmmm….

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