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Dairy Free Eggnog (Recipe, How to Make)

Course: desserts, Drinks
Cuisine: American
Keyword: dairy free eggnog, dairy free eggnog recipe, how to make dairy free eggnog

Ingredients

  • 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

Instructions

  • 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.

Notes

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 nutmeg for a very fancy drink. 
*Or use 2 cups of coconut milk beverage. If you do this, the eggnog will be less rich but still good because the egg yolks still give it a fatty rich taste.
**You may want to add in an extra ¼ to ½ teaspoon of both nutmeg and cinnamon. And also top with nutmeg and or cinnamon to serve. Remember that the flavours become more prominent after they have chilled and will be even stronger the next day.
***The egg whites can be cooked over a double boiler while whisking until hot.