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Homemade Dairy Free Eggnog Recipe

What’s Christmas without some delicious dairy free eggnog? This recipe is creamy and lightly sweet made with eggs, warm spices, almond milk and canned coconut milk. It can also be sweetened naturally for the best holiday drink.

I make it every year for me, with dairy-free milk… And then I make one with dairy for the rest of my family.

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Traditional Eggnog

Eggnog normally includes egg yolk, whole milk, heavy cream and bourbon, rum, whisky or brandy. It can also include whipped egg white to add a foamy texture.

Most recipes heat the together milk and heavy cream with the spices. And then use it to temper the egg yolks. While some recipes don’t require cooking anything at all and use all raw eggs!

Dairy Free Eggnog

I haven’t been able to find a great grocery store option. I find vegan eggnog and eggless eggnog all the time. However, since I love regular eggnog I had to make my own version with eggs and dairy-free milk. So I apologize to my vegan friends, but this is not a vegan eggnog recipe.

Most recipes that use raw eggs utilize a food processor or a high speed blender to mix everything. I like to heat mine to really bring out the spices, and ensure the eggs are safe to eat. For this dairy free eggnog recipe, I use a whisk and handheld mixer.

Eggnog made with plant milk is one of my holiday traditions. You can use any milk and make an almond milk eggnog or choose your favourite vegan milk. I like to use canned coconut-milk to give a creamy texture. And the best part is that it doesn’t leave a noticeable coconut flavor.

Ingredients Needed

  • Eggs: Both the egg yolks & whites. Using both creates a rich homemade eggnog. You can omit the egg whited if you want.
  • Canned Coconut Milk: Use full fat coconut milk/cream. It acts like a heavy cream that is added to enrich eggnog.
  • Dairy Free Milk: I like to use oat milk or almond. Use cashew or coconut milk for a rich fatty taste. Or use almond, rice or soy milk for a lighter tasing nog.
  • Brown Sugar: Maple syrup is the best substitute but you can use coconut sugar or dark brown. Using maple syrup or honey also makes it refined sugar free!
  • Nutmeg: Freshley grated nutmeg is best, but I often use ground nutmeg because I always keep it on hand.
  • Cinnamon: Ground cinnamon and cinnamon sticks for garnish.
  • Salt: Optional but enhances the flavour. I like to add a little bit of pink Himalayan salt.
  • Vanilla Extract: Add after you are finished cooking.

How To Make Dairy Free Eggnog

In order to make dairy free egg nog all we need is a large saucepan, a whisk and a handheld mixer.

Step 1: Separate Eggs

Into two bowls separate the egg yolks from the whites. Place the egg whites in the fridge. And then whisk the egg yolks with the brown sugar and salt until they are lighter in colour.

Step 2: Heat Milk & Spices

Add the almond milk, canned coconut milk, and spices to a medium sized pot. Heat together over medium heat until it steams. Turn the heat down to low and let it simmer for 30 seconds.

Step 3: Temper Egg Yolks & Heat

In order to temper the egg yolks, slowly pour about 1 cup of hot milk into the egg yolk mixture. Whisk the yolks as you add in the hot milk. Pour the egg yolk mixture into the milk mixture and heat until it reaches 160F.

Remove from the heat and let cool slightly before adding the egg whites.

Step 4: Whip Egg Whites & Chill

While the eggnog is cooling beat the egg whites and one tablespoon of sugar together until soft peaks form. Mix into the eggnog and chill in the fridge for 4 hours. Make sure it is completely chilled before serving.

How To Serve Eggnog

I like to serve mine in clear glasses topped with whipped coconut cream and a sprinkle of fresh nutmeg. Add a splash of bourbon, rum or brandy and a cinnamon stick to make it the perfect party drink.

Are Raw Eggs Safe To Consume?

Are raw eggs safe to consume? I know the risk of salmonella can be a concern. Here’s a few things to note about raw eggs in a dairy free eggnog recipe.

While both the egg yolk and egg white can contain salmonella, it’s less likely for the 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 from a local farm makes them less likely to carry salmonella. Small farms generally have healthier animal raising practices and are less likely to sell eggs carrying salmonella.

Alcohol can kill bacteria. Which why traditional eggnog is considered safe to consume with raw egg whites. The risk of getting salmonella poisoning is low but I know can still remain a valid concern.

How To Heat Treat Egg Whites

If you want to be sure your eggnog is salmonella free:

  • Place the whites in a heat proof bowl over a pot of simmering water. Add in 1 TBSP sugar and while they heat, whisk almost constantly by hand or use a handheld mixer. It takes about 3 minutes, and they should be hot to the touch (160F or 70C). Full instructions here.
  • Mix the egg whites into egg yolk mixture and reheat the whole mixture to 160F. Then chill the whole mixture.
  • Or simply use pasteurized eggs.
  • If you’re using alcohol in your dairy free eggnog it also kills bacteria and reduces the risk of salmonella.

Substitutions & Tips

  • Full Fat Coconut Milk: Use 1 1/2 cups Silk heavy whipping cream, country crock plant cream or an extra creamy oat milk in place of the coconut milk.
  • Brown Sugar: Use a 1/4 cup of coconut sugar, maple syrup or honey to sweeten naturally.
  • Vanilla: You can leave it out, especially if you add liquor.
  • Alcohol: Use brandy, rum or bourbon. Generally eggnog is served with about 10-20% alcohol and comes down to personal preference. Start by adding a small amount to your glass and flavour it to your liking.
  • Fun Toppings: I like to add some coconut whipped cream and nutmeg or use crushed candy cane. You could also use cinnamon or a chocolate dairy free whipped cream.
  • Garnish With: Add in a cinnamon stick or a candy cane to make it extra festive.
  • Eggnog Latte: Use 3/4-1 cup of warmed DF eggnog, with 1/3 cup homemade espresso substitute to make a dairy free eggnog latte.

Homemade Dairy Free Eggnog Recipe with Coconut Milk

This creamy homemade dairy free eggnog recipe will have you sipping all through the holidays.
Prep Time15 minutes
Chill Time4 hours
Course: desserts, Drinks
Cuisine: American
Keyword: Coconut milk eggnog, dairy free eggnog, dairy free eggnog recipe, dairy free eggnog with coconut milk, how to make dairy free eggnog
Servings: 6
Author: Linda Spatig



  • 3 cups almond milk use any milk
  • 13.66 oz can full fat coconut milk or cream * about 2 cups
  • 3/4 teaspoon nutmeg** ground
  • ½ tsp cinnamon** ground

Whisk Together

  • 5 egg yolks
  • ¼ cup brown sugar use 1/2 cup for a sweeter nog
  • ¼ tsp salt


  • 5 egg whites
  • 1 TBSP white sugar


  • 1 tsp vanilla optional


  • Separate the egg yolks and whites into two bowls. Set egg whites aside in the fridge. Whisk the egg yolks, brown sugar and salt until egg yolks are lighter in colour.
  • Add all almond milk, coconut milk nutmeg and cinnamon to a medium sized pot over medium heat. Cook until it starts to steam, stirring frequently. Then remove from heat.
  • While whisking, slowly pour a stream of the hot milk into the egg yolks to temper them. Pour the egg yolk/milk mixture back into the pot with the rest of the milk.
  • Place the pot back over a medium low heat and stir occasionally until steaming or has a temp of 160F/70F. 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 or handheld mixer beat the egg whites and TBSP white sugar until soft peaks form (not stiff).
  • After the egg yolk milk mixture has 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.
    The flavour of eggnog is much better the next day after it has had time to meld.


This dairy free eggnog tastes amazing after being completely chilled. It may separate some so give the jar a good shake or stir before serving. Top with some coconut whipped cream and fresh ground nutmeg. 
*Or use 1 1/2 cups of coconut milk beverage, Silk heavy whipping cream or extra creamy oat milk instead of canned coconut.
**You may want to add in an extra ¼ to ½ teaspoon of both nutmeg and cinnamon. Remember that the flavours become more prominent after it’s completely chilled and will taste stronger the next day.
***The egg whites can be cooked with 1 TBSP white sugar over a double boiler while whisking until hot to make sure they are safe to eat.

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:

Chickpea Salad (dairy free)

Bacon Wrapped Brie Stuffed Dates with a Maple Bourbon Sauce

Broccoli Cheese Casserole

Cheesy Hash-brown Casserole

5 Ingredient Slow Cooker Creamed Corn

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