Meaningful Eats
Dairy-Free Eggnog (with Eggs!)
8 servings
It's true: rich, creamy, thick eggnog that happens to be dairy-free! This dairy-free eggnog is made with real egg yolks and dairy-free milks.No matter the occasion, this rich eggnog will make the night extra special!
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
Gluten-Free: This eggnog is naturally gluten-free!
Dairy-Free: Use unsweetened cashew milk (or another unsweetened dairy-free milk of choice), plus full-fat canned coconut milk (light canned coconut milk will work too).
Alcohol: If you want to add alcohol, start with ¼ cup brandy, bourbon, rum, or whisky. Add it at the same time as the vanilla or after cooling the eggnog. You can add more to taste.
To Make-Ahead: Make up to 1 week in advance and store in an airtight container in the fridge.
To Store: Store in an airtight container (jar, sealed pitcher, etc.) and refrigerate for up to 1 week. Before serving, shake or stir to revive its creaminess as separation may occur during storage.
To Freeze: Freezing the eggnog is not ideal since it may change the texture and flavors. If you want to freeze it, store the eggnog in an airtight container and leave room at the top for expansion. Freeze for up to 2 months. Thaw in refrigerator overnight. Blend to incorporate any separation.
To Reheat: To serve warm, slowly reheat over low heat while stirring frequently. Keep it gentle so that it doesn't curdle or separate!
Nutrition
Calories: 201kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 126mg | Potassium: 129mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg