What’s Christmas without some delicious dairy free eggnog? Still amazing and a wonderful way to celebrate the birth of Christ. This recipe shows you how to make dairy free eggnog and adds to the joy of the Christmas season!
I make it every year for me… Er I mean for my family. Two batches. One with whole milk and heavy cream, and one with almond milk and full fat canned coconut milk for my sister-in-law and I.
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Traditional eggnog recipes include egg yolk, whole milk, heavy cream and rum, whisky or brandy. And they generally include whipped egg white to add a lovely foamy texture to the eggnog.
Most require cooking the milk with the spices and heating the egg yolks. While some eggnog recipes don’t require cooking anything at all and use all raw eggs!
How to Make Dairy free Eggnog
Step 1: Separate the egg yolks from the egg whites. Then beat the egg yolks with the brown sugar and salt until they are a light yellow and kinda fluffy.
Step 3: In order to temper the egg yolks, slowly pour a stream of hot milk into the egg yolk mixture. Make the mixer is running or you are pouring the milk into the egg yolks or while whisking vigorously.
Step 4: Then return the whole mixture to the pot and reheat. Let it simmer for about a minute or two or until it reaches a 160F. Remove from the heat and let cool slightly before adding the egg whites.
Step 5: While the eggnog is cooling beat the egg whites and one tablespoon of sugar together until stiff peaks form. Mix into the eggnog and chill in the fridge for 4 hours. Make sure it is completly chilled before serving.
How to serve your eggnog
If you’d like a really fluffy eggnog, complete step 5 just before serving. And it will look something like the picture below.
There are many fun ways to spice up your eggnog for serving. I like to add some coconut whipped cream and some nutmeg or crushed candy cane. I used to serve mine in my mom’s corelle coffee mugs. Now I like to use clear glasses.
If you’d like to serve it with some liquor added to it, start by adding a small amount and flavour it to your liking.
Is eggnog with raw eggs safe to consume?
Are raw eggs safe to consume? I know the risk of salmonella is a concern. So here’s a few things to to note about raw eggs in regards to eggnog.
While both the egg yolk and egg white can contain salmonella, however it’s less likely for the egg white to support bacterial growth.
According to What’s Cooking America: “Cold soufflé, mousses, and chiffons [eggnog] containing raw beaten whites require refrigeration to maintain their character, an added safety factor. Such dishes might be considered low risk for healthy individuals.”
Using pasture raised eggs makes them less likely to carry salmonella. Small farms generally have much healthier animal raising practices and are less likely to have eggs carrying salmonella.
Alcohol can kill bacteria which is one reason why traditional eggnog is considered safe to consume with raw egg whites. Other recipes containing raw eggs use some sort of acid to kill the bacteria like vinegar or lemon juice.
The risk of getting salmonella poisoning is low but still remains a valid concern. I know raw eggs are not for everyone. So this recipe includes three ways to ensure the egg whites are safe to eat. And the egg yolks are cooked so you don’t need to be concerned there!
How to Heat treat egg whites
There are three ways to make sure your eggnog is salmonella free.
Option number 1: In order to heat treat them, place in a heat proof bowl over a small pot of water to make a double boiler. Add in 1 TBSP sugar and while they cook you need to whisk constantly by hand or use a handheld mixer. It takes about 3 minutes and they should be hot to the touch. More detailed instructions can be found here.
Option number 2: Mix the fluffy egg whites into egg yolk mixture and reheat the whole mixture to 160F. Then chill the whole mixture together in the fridge before serving.
Option number 3: Simply use pasturized eggs.
It’s also good to note that if you’re using alcohol in your eggnog it also kills bacteria and reduces the risk of salmonella.
How To store eggnog
I store mine in a mason jar in the fridge. Homemade eggnog is best is consumed within 3 days of making it. It’s probably still good up to 5-6 days after but I doubt you’ll be able to keep it in the fridge that long. Of course you will have to use your senses to determine whether or not it’s still safe to consume.
Dairy Free Eggnog (Recipe, How to Make)
- 3 cups almond milk or any dairy free milk
- 1 can of full fat coconut milk*
- 5 egg yolks
- ¼ cup brown sugar
- ¼ tsp salt
- 1 teaspoon nutmeg**
- ½ tsp cinnamon**
- 1 tsp vanilla
- 5 egg whites
- 1 TBSP white sugar
- Separate the egg yolks and whites into two mixing bowls. Set egg whites aside in the fridge.
- Whisk the egg yolks, brown sugar and salt together until the egg yolks are fluffy and light in colour.
- Add all the milk, nutmeg and cinnamon to a medium sized pot over medium low heat. Cook until it starts to steam and just begins to boil. Then remove from heat and use to temper the egg yolk mixture.
- While the mixer is running or while whisking, slowly pour a stream of the hot milk into the egg yolks to temper them. Pour the mixture back into the pot with the rest of the milk.
- Place the pot back over a medium low heat and stir occasionally until they reach a temperature of 160 F. The eggnog should be slightly thickened so that it coats the back of a spoon. Remove from heat and let cool slightly while mixing egg whites.
- With a stand mixer or handheld mixer beat the egg whites and sugar until soft peaks form not stiff (instructions to make egg whites safe listed in the post instructions above recipe).***
- After the egg yolk and milk mixture have cooled down some, fold/stir in the fluffy egg whites and the vanilla. Place in the fridge to chill for at least 4 hours before serving.
If you’re looking for some other great Christmas recipes (they are not all dairy free) take a look at these from some of my fellow bloggers: