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
To print, email or text this recipe, click here.
- 4 egg yolks
- 2.25 cups unsweetened vanilla almond milk
- 1 – 400mL can of full-fat coconut milk *see note
- ¼ cup palm sugar
- 2 tsp pure gluten-free vanilla extract
- 1 tsp ground nutmeg *see note
- 1 tsp ground cinnamon
- pinch allspice
- My Mom taught me to separate the whites from yolks using this method. By far the easiest way!
- Place egg yolks in a small mixing bowl and set aside
- Combine remaining ingredients in a medium sized saucepan and bring to a simmer on medium heat.
- Reduce heat to low.
- 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.
- Bring back up to medium heat and whisk while simmering for 4 minutes.
- Remove from heat and serve immediately or pour in a mason jar and refrigerate.
- Best sprinkled with a touch of ground cinnamon and nutmeg!
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 tsp 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!
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.
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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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{ 35 comments… read them below or add one }
Well, you did it for me! I was going to work on a dairy free eggnog recipe and now I don’t need to! This sounds amazingly delicious and festive!
Anyone that can make a non-dairy beverage that tastes like eggnog is a genius in my mind! Thanks for the introduction to Divya and the magazine – I haven’t read any of your previous mentions of either but I’m off to check her site out now!
Looks great! I love eggnog this time of year!
Looks excellent. I just made my first vanilla almond milk eggnog and it was great, light and without all the calories. THis looks perfect!
This looks wonderful and love that you made it dairy free. Who needs the So Delish coconut nog when you can make homemade…genius!
Saw your last recipe on FG when I was submitting. Congrats!
Eggnog is so easy-and I make it just like you do with coconut and almond milk! The only difference really between your recipe and mine is the added sweetener!
You should make eggnog pancakes for breakfast! I keep seeing “eggnog cookies” everywhere, so I’m sure you can make pancakes, too.
I have never tried egg nog before because it always sounded so weird to me, but this actually sounds delicious! Would love to try out this recipe!
Love the photos in this post, by the way.
This is such a great idea! Looks awesome girl
love the holidays!!
This looks so great! Thanks for posting this recipe!
Looks delicious
I was so surprised at how easy it was too. I made a dairy version and non dairy and totally preferred the non-dairy with almond milk. So good! I love that you added cinnamon, I’m going to try that next time 
Looks great! I have eggnog on my to-make list for the holiday season. But I also went ahead and bought a half gallon of the So Delicious nog because it was tempting me, so I have a lot to drink right now
ohhh anything you make adding the nog instead of milk or water is going to turn out fabulous! I’m not a big fan of eggnog straight up but I can appreciate the flavor in other baked goods!
Thanks for the lovely mention, Leanne! And that eggnog looks pretty darn good. I might just try that recipe when I make that eggnog cookie dough shake the next time!
I have been thinking about eggnog for days and days….how I should make it, whether I should skip the dairy, etc.
This sounds amazing—thanks for sharing
Just made this… It is SOOOO good! Thanks for sharing your recipe Leanne!
I’m so happy you liked it, Alaina!
Last time I tried to make eggnog it was an unsuccessful attempt..time to try again with this recipe! Thanks…have an awesome day!:)
Ohhhh you so have me wanting to make this right now. But, no eggs till tomorrow, arrgghhh. It looks super delicious can’t wait to try it!
This looks great! I’m definitely going to try it. You should totally use it in french toast in the morning! It’s one of my favorite ways to use nog. Or even to amp up pancake batter!
Yum, great recipe! You could also make it nut free as well as dairy-free by using Flax Milk!
Flax milk? What is this glorious stuff you speak of?! I’ve never heard of flax milk before. Googling it NOW!
Let us know if you try it!
Thanks so much, I just cooked it up for my parents and siblings and (after cleaning up the big mess) they will hopefully enjoy it!
Thank you for this recipe! I can’t have dairy right now and was just realizing I wouldn’t get to have egg nog this year, but now I can! I can’t wait to try it.
It’s the very next best thing! I also made an eggnog smoothie if you’re interested. I practically live on the stuff in December!
Hi, I stumped upon this recipe during a Google search
Wow, that is a BOATLOAD of fat (even though I’m all for healthy fats). Is there a reason you use full-fat coconut milk instead of low-fat? I’m sure it affects creaminess and texture? Thanks 
Hi Annie – yes, the full fat coconut milk definitely contributes to the fat content. You can use lite coconut milk as well, just wont be as creamy but still equally as tasty! Hope that helps
*stumbled, not stumped
Eggs and egg yolks are considered dairy – therefore this isn’t really dairy free, or vegan.
Hi Lily – it depends on what you’re referencing. There are many sources that do not consider eggs dairy. I struggled with this when I set up the blog so went to Wikipedia for direction. Dairy is considered the byproduct of the mammary glands of mammals like cows or goats; or in other words, milk. In the case of recipes here on the blog, dairy-free does not consider eggs. But yes, you’re right. That was a typo with the vegan label. Thanks for catching that!
Thanks -just thought I’d point it out for the true vegans. I know that hard-core vegans will not eat honey since it is from an “animal” source. I make an exception because in my head it’s an insect, not an mammal/animal, but I guess if you got technical about the whole animal kingdom thing…well, I would lose that argument!
Hi Leanne
Thanks for the recipe! I substituted nutmeg (not a fan) and allspice (didn’t have any) for 3oz of Cuban rum and it turned out fantastic!
Wow, nice! I like your style, Aurelia!
How long will this keep in the fridge?
Hi Jen – 3 days tops. Hope that helps!