Erin’s Recipe Rundown
It doesn’t seem like Christmas without a glass of rich, foamy eggnog enjoyed by the light of the Christmas tree and this dairy-free version is just as good as the classic!
Why You’ll Love It: This creamy, perfectly spiced eggnog is made with simple ingredients and can be prepped in advance. Whip up a batch for your family gatherings, a quiet Christmas Eve at home, or a holiday party with friends!
Top Tip: Don’t worry about raw eggs! They’ll cook through by tempering them with the hot dairy-free milk.
For more dairy-free recipes, try this dairy-free crème brûlée, dairy-free coconut cream pie, dairy-free chocolate fondue, dairy-free banana cream pie, dairy-free caramel, dairy-free rice pudding, and dairy-free fudge.
xoxo erin
Featured Comment
From Anna: “This is the best non-dairy eggnog I’ve ever had! Absolutely delicious and so creamy! Thank you for the recipe, Erin!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this dairy-free eggnog. Jump to the recipe card below for the exact measurements.
- Cashew milk: Unsweetened cashew milk is best, but you can use other unsweetened dairy-free milks of choice. Avoid sweetened or flavored milk since you’ll add sugar and spices. You can also make your own cashew milk by soaking raw cashews in water and blending them in a blender.
- Coconut milk: Full-fat canned coconut milk is a must! Light canned coconut milk will also work. I don’t recommend using coconut cream or boxed, refrigerated coconut milk as they won’t work the same.
- Egg yolks: Use large egg yolks set at room temperature for this recipe. It makes this eggnog so creamy! You can reserve the unused egg whites for an omelet or this gluten-free angel food cake!
For more dairy-free comfort food, try these recipes for dairy-free potato soup, dairy-free lasagna, dairy-free mashed potatoes and dairy-free artichoke dip.
How to Make Dairy-Free Eggnog
Here’s an overview of how to make this eggnog. You can jump to the recipe for the full instructions!
Simple and quick prep: Start with whisking the yolks and sugar until light and creamy.
On the stove: Bring the milks and salt to a simmer, stirring often.
Temper the eggs: Add a big spoonful of hot milk to the egg mixture while whisking vigorously. Keep adding spoonfuls, one at a time, until the eggs are tempered and most of the hot milk has been added.
Cook: Pour the mixture back into the saucepan and cook to 160-165°F. Whisk constantly! It will thicken a little, but most of the thickening will happen as it cools.
Strain right away: Pour the liquid through a fine-mesh strainer into a bowl, then stir in the vanilla and nutmeg. This is when you’ll add any alcohol, if desired.
Waiting time: The eggnog will need to chill in the fridge, covered in plastic wrap, for at least 3 hours so that it thickens and reaches the right texture. If you prefer thinner, you can always pour it into a blender with a little extra cashew milk and blend.
Top with dairy-free whipped cream, cinnamon, grated chocolate, a cinnamon stick, etc. There are so many ways to make this dairy-free eggnog look and taste fun and festive!
You also might like this dairy-free hot chocolate!
Dairy-Free Eggnog (with Eggs!)
Ingredients
- 6 large egg yolks
- ½ cup (100g) granulated sugar
- 1 13.5 oz can (400ml) full-fat coconut milk
- 2 cups (480ml) unsweetened cashew milk or unsweetened dairy-free milk of choice
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg preferably freshly grated
- see note for adding alcohol
Instructions
- In a medium bowl, add the egg yolks and sugar. Whisk together until light and creamy.
- In a saucepan over medium-high heat, combine the coconut milk, cashew milk and salt. Stir often, until the mixture just begins to simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Place over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F to 165°F (2 to 5 minutes).The mixture should be just slightly thickened, it will continue to thicken as it cools.
- Immediately pour the custard through a fine-mesh strainer into a large bowl; stir in the vanilla, nutmeg and alcohol if using (see note).
- Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to one week.
- The dairy-free eggnog will thicken as it cools. If you want a thinner eggnog, pour the mixture into a blender with 2-3 tablespoons of cashew milk and blend until smooth.
- Serve with dairy-free whipped cream and a sprinkle of cinnamon/nutmeg. Enjoy!
Notes
Nutrition
This post was originally published in December 2022. It was updated with new instructions in November 2025.
I made this and it is so tasty. The nutmeg is what really ties this together. I made it with coconut milk, but think that it would be good made with coconut cream as well.
Hi Val, sounds like some good swaps to try! Thanks so much for your review!
I will definitely respond after I make this
Recipe for my family and friends whom are gluten free!
This was definitely better than any store bought non dairy egg nog that I could find at the store. I will say that I used coconut cream and it worked out incredibly. I used oatmilk as my alternative as well. Super creamy and delicious! Make sure to give it plenty of time before serving to thicken up! (I did not but will actually be making it the day before next time).
Hi Kris, thanks for taking the time to review and leave your feedback, it means a lot! Glad the oat milk worked well for you!
I’m so confused!!! I could swear that eggs are dairy. So how can you say this and some of your other recipes are dairy free? They can’t be dairy free. What am I missing?
Hi Pat, eggs are not dairy since eggs come from birds, whereas dairy comes from the milk of mammals. This is why dairy-free recipes often still contain eggs. This recipe is dairy-free!
Where did I go wrong? I tempered the eggs but later as heating they curdled. Too hot? Or perhaps stirring with a whisk?
Sorry this didn’t turn out for you! It sounds like your heat was up a little too high. Stirring with a whisk should be fine!
Hi! This recipe was delicious! But when I refrigerate, the coconut milk solidifies. Did I do something wrong?
Hmm that’s a great question! Did you use part cashew milk as well?
Can you substitute almond milk for the cashew milk? We have a severe cashew allergy in our house…
Yes absolutely! I’ve made this with almond milk with great results.
This is the best non-dairy eggnog I’ve ever had! Absolutely delicious and so creamy! Thank you for the recipe, Erin!
This is the best dairy free eggnog ever!!! It is so creamy and delicious!!! I used organic unsweetened almond milk instead of cashew milk and I used organic maple sugar instead of granulated sugar. I will definitely be making this every Christmas and will keep this in my recipe box. Thanks so much! Im looking forward to making your dairy free hot chocolate.
Delicious – great dairy – free alternative! I love eggnog and now I don’t have to miss out!
Thank you SO much for making this dairy free! I was so excited to find this recipe and it’s even better than I imagined.