It’s true: rich, creamy, thick eggnog that happens to be dairy-free! This dairy-free eggnog is the indulgent drink you need this holiday season.
Looking for a dairy-free eggnog recipe that tastes amazing? Here it is! Check out my expert tips to make it at home.
Eggnog is one of those things that really rings in the holiday season. It just doesn’t seem like Christmas without a glass of rich, foamy eggnog enjoyed by the light of the Christmas tree.
This dairy-free eggnog doesn’t leave you missing anything. Like traditional eggnog, it’s thick, creamy, and perfectly spiced.
Cashew milk and coconut milk are a great substitute for regular whole milk, and the egg yolks take the creaminess to the next level! (Don’t worry about raw eggs — they’ll be cooked through by tempering them with the hot milk.)
While you may not drink homemade eggnog any other time of year, the holidays call for this uniquely delicious and festive drink. (PS you also might like this dairy-free hot chocolate!)
Whip up a batch of dairy-free eggnog for your family gatherings, a quiet Christmas Eve at home, or a holiday party with friends. No matter the occasion, this rich eggnog will make the night extra special!
Jump to:
Why You’ll Love This Recipe
- Rich and creamy WITHOUT heavy cream
- Made with simple ingredients
- Perfectly sweet
- Great for holiday parties
- Can be made in advance
For more dairy-free treats you might like this dairy-free crème brûlée, dairy-free coconut cream pie and dairy-free chocolate fondue.
You also might like this dairy-free banana cream pie, dairy-free caramel and dairy-free fudge.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious dairy free eggnog recipe!
- Cashew milk: Unsweetened cashew milk is ideal for this recipe, but you could also use another unsweetened dairy-free milk or vegan milk (such as almond milk, soy milk, or oat milk). Do not buy sweetened or flavored milk, since you’ll be sugar and spices in later. You could 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. Don’t use coconut cream, either. It’s not the same product. You also don’t want to use boxed, refrigerated coconut milk.
- Egg yolks: Use large egg yolks set at room temperature for this recipe. You can reserve the egg whites for an omelet or gluten-free angel food cake!
- Vanilla: I always prefer using pure vanilla extract, and this recipe is no exception!
- Sugar: Use fine Domino sugar if you can, but any white sugar will work.
- Nutmeg: Take this dairy-free eggnog up a notch by using freshly grated nutmeg.
- Salt: A touch of fine sea salt really brings out the flavors of this creamy eggnog!
What kind of dairy-free milk?
Use unsweetened cashew milk for best results! In addition to the cashew milk, be sure to use full-fat canned coconut milk in this recipe. Light canned coconut milk will also work. Do not use coconut cream or boxed, refrigerated coconut milk.
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 This Recipe
- In a medium bowl, add the egg yolks and sugar. Whisk together until light and creamy.
- In a medium 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 to 165 degrees, 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.
- 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 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 this delicious eggnog!
Storage Instructions
- To make ahead: This dairy-free eggnog can be made up to 1 week in advance. Just follow the instructions and store in an airtight container in the fridge.
- To store: Store in an airtight container (such as a jar or sealed pitcher) and refrigerate for up to 1 week.
FAQ
Yes, you can buy dairy-free or vegan egg nog at certain stores. These “egg” nogs are usually made with coconut, cashew, or oat milk.
Some of the most popular brands of dairy-free egg nog are So Delicious Dairy-Free Coconut Milk Holiday Nog, Elmhurst Oat Nog, and Chobani Oat Nog.
Yes, the traditional version of egg nog contains dairy and is made with milk, egg yolks, cream, and spices. You can make delicious dairy-free egg nog using my recipe, which calls for coconut milk and cashew milk!
Expert Tips & Tricks
- If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
- The dairy-free eggnog will thicken as it cools. If you want thinner eggnog, pour the mixture into a blender with 2-3 tablespoons of cashew milk and blend until smooth.
More Dairy-free holiday recipes
I hope you love this dairy-free eggnog recipe as much as we do! If you try this dairy-free eggnog, be sure to leave me a comment/rating below. I’d love to hear from you!
Dairy-Free Eggnog (Old Fashioned!)
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 1 13.5 oz can full-fat coconut milk
- 2 cups unsweetened cashew milk or unsweetened dairy-free milk of choice
- ¼ teaspoon 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 to 165 degrees, 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 (see note) if using.
- 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
- Cashew milk: Unsweetened cashew milk is ideal for this recipe, but you could also use another unsweetened dairy-free milk or vegan milk (such as almond milk, soy milk, or oat milk). Do not buy sweetened or flavored milk, since you’ll be sugar and spices in later. You could 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. Don’t use coconut cream, either. It’s not the same product. You also don’t want to use boxed, refrigerated coconut milk.
- If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
- This dairy-free eggnog can be made up to 1 week in advance.
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!
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.