Meaningful Eats
Dairy-Free Eggnog (Old Fashioned!)
8 servings
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.
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
TYPE OF DAIRY-FREE MILK
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 86mg | Potassium: 129mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg