Dairy-Free Egg Nog is an absolutely spot-on recipe that is perfect for the Holidays!! Easy to make (and make ahead), rich, creamy and so delicious!
Best Ever Dairy-Free Egg Nog
I cannot even begin to describe how excited I am for this post. Dairy-Free Egg Nog. The Ultimate. Whaaaat?! I also cannot truly put into words how freakin good it tastes – it tastes like “real” egg nog. Pinky swear.
Why This Recipe Works
- Coconut Milk: this is where that rich, creaminess comes from!
- Nutmeg: we use plenty of nutmeg for the classic flavor.
- Turmeric: adding just a touch of this helps create the traditional egg nog color (and you can’t taste the turmeric at all).
What You Will Need
- coconut milk (full fat): make sure you are using canned coconut milk.
- unsweetened almond milk: this thins out the coconut milk just a little bit so we get the right consistency.
- ground ginger + turmeric + nutmeg: these spices add in the flavor and the turmeric adds a bit of color.
- granulated sugar: this sweetens the egg nog, but you can easily substitute organic cane sugar if you want.
- garnish (optional): cinnamon stick, star anise, ground nutmeg
How to Make Dairy-Free Egg Nog
Mix together the nutmeg, ginger and turmeric.
Combine in a medium saucepan.
Warm up and whisk to combine as everything dissolves and the consistency is smooth.
I recommend pouring into a large mason jar or other container.
Let cool completely in the refrigerator. Shake well before serving.
Serve and enjoy! Garnish if you want!
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Dairy Free Egg Nog
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Drink
- Method: Stove Top
- Cuisine: American
Description
Dairy Free Egg Nog – A seriously creamy and delicious spin on the classic holiday treat!!
Ingredients
Dairy-Free Egg Nog
- 2 15oz cans coconut milk (full fat) (I highly recommend using Thai Kitchen’s organic coconut milk -it has the best texture)
- 3/4 cup unsweetened almond milk
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground turmeric (for coloring)
- 1 tablespoon + 1/2 teaspoon ground nutmeg
- 1/4 cup + 1 teaspoon granulated sugar
- garnish: cinnamon stick, star anise, ground nutmeg
Meringue (optional):
- 2 egg whites
- pinch of cream of tartar
- 1/3 cup powdered sugar
- 1/4 cup granulated sugar
Instructions
- Place coconut milk in large mason jar (or other tall container) and use immersion blender to fully incorporate.
- Pour coconut milk in medium saucepan.
- Add sugar and bring to medium heat, stirring fairly constantly until sugar dissolves – whisk together as it combines and sugar dissolves. The consistency should be smooth.
- Turn down heat to med-low and add remaining ingredients.
- Whisk/stir until fully combined.
- Let sit on med-low heat for 5 minutes.
- Remove from heat and store in airtight container overnight – and yes, it definitely tastes the best if it can sit for a while and let the flavors blend.
- Shake well before serving after letting it sit, nutmeg and other ingredients will settle.
Meringue (optional):
- In stand mixer, add egg whites and pinch of cream of tartar.
- Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
- Keep motor running and gradually add granulated sugar and then continue beating for approximately 5 minutes.
- Continue to keep the motor running and gradually add powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking.
Serving:
- Pour egg not into glass.
- Swirl meringue in circles using a spoon and scoop swirl out of bowl and place on top of egg nog. If desired, safely use a small blow torch to lightly burn the meringue.
- Garnish with cinnamon stick, star anise or more ground nutmeg.
Notes
- Meringue: this is totally extra and not needed at all!
- Coconut Milk: make sure you are using full fat coconut milk from the can so it is nice and thick.
- Granulated Sugar: you should be able to use organic cane sugar here as a substitute. You could also probably be able to use coconut sugar, but just make sure and test – add more if you need to.
Originally published November 25, 2018.
Alex says
Delicious! I substituted soaked cashews and dates with some hot water for the almond milk, blended them up in high speed blender, then added the coconut milk & spices – turned out perfect!
Alicia says
Have you ever made this with booze and if so what did you use?
Erin says
Hey! Brandy is most traditional to add, but I know others have used bourbon or a mix of dark rum and cognac! Enjoy!
Jennie says
I just made this for me and my husband who is lactose intolerant. It was delicious! I’m not a fan of traditional egg nog because it’s so heavy. This was perfect and light!
Erin says
So happy to hear that, Jennie! And thank you so much for taking the time to leave a review – I so appreciate it!
Amy says
Just found this recipe and I am curious about the nutmeg amount. That’s a lot of nutmeg, which has a strong flavor. Want to confirm the amount isn’t a typo? Thank you!
Erin says
Hi Amy! It’s not a typo 🙂 I hear what you are saying but that amount of nutmeg is needed for that classic egg nog flavor to come through with the thick/creamy coconut milk. I actually just re-tested this recipe a few weeks ago so I can definitely confirm the amount is correct! That being said, if you are really worried it might be too much for you then feel free to start with a lesser amount, taste and then add more if you feel it is necessary! Hope that helps!
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Erin says
Hi Vanessa! This should stay good in the fridge for about 5-7 days!
Suzanne says
This looks so good! What a great way to still enjoy or serve this holiday drink while avoiding dairy!
Erin says
Thanks, Suzanne!! It’s one if my favorite Holiday treats!!
Amy says
Any recommendations for an almond milk substitute? We are allergic but this looks so delicious!!
Erin says
Hi Amy! I think any non-dairy milk would really work – so like an oat milk should be fine! I haven’t tested it personally, but I don’t see why it wouldn’t work! 🙂
nicole (thespicetrain.com) says
This looks absolutely beautiful, I love the toasted meringue topping, you did an incredible job on the styling. Thanks for sharing! 🙂
Erin says
Thank you so much!! One of my favorite photos I have ever taken!! 🙂
Allie says
Do you have a replacement for the sugar? Could I use agave?
Erin says
Hi, Allie! I have only ever made it with regular sugar (it dissolves the best, in my experience) – but you could play around with using coconut sugar or agave … I just don’t know exact measurements as you most likely wouldn’t be able to replace it with the same amount – so just add a little at a time until it tastes good to you. Just makes sure it dissolves fully by keeping it on the heat for a while and whisking. Let me know if you find a replacement!!
Dianne says
I cannot wait to make this!! We have a tradition every Christmas morning…we eat overnight eggnog French toast for breakfast. Since my daughter and myself have had to live gf/df I’ve been trying to find a way to modify our recipe. This will be perfect!! Thank you!!
Erin says
That is so awesome to hear! I can’t wait for you to try it!! 😊
Liz @ Floating Kitchen says
Oh I’m totally making these for my Mom on Christmas Eve (she can’t have dairy). And probably adding some rum, too! Love the cute photos!
Erin says
Ah! Thank you so much, Liz!!! That is awesome ?
Linda says
Can’t wait to have you make this for us. Or maybe I will surprise you and make it for you for Christmas Eve! Love you !
Erin says
It is so good! Can’t wait for you to try it!