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

To print, email or text this recipe, click here.

4.8 from 6 reviews
Dairy-free Eggnog
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-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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  1. I made this recipe, I was looking for a dairy free eggnog. I let it sit in the fridge for a day before trying it. It was really good. I did however put in a half cup of cashew milk instead of all the almond milk, I thought it would make it thicker. It did, it’s pretty thick. Overall I give this a five star for flavor and consistency. Thank you for sharing this recipe with us.

  2. How thick should it be?

    And what about cooling at the end?


    • Hey there! It should be thinner than conventional egg nog but thicker than just plain coconut milk. You can serve this warm or pour it into a refrigerator to cool first. Hope this helps!

  3. I’m going to try this sugar free and add Stevia. My bf is also allergic to nuts so I will try it with unsweetened coconut milk.

    Stevia is an awesome non-sugar, all natural extract.