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
Gather your ingredients.
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!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Dairy Free Egg Nog – A seriously creamy and delicious spin on the classic holiday treat!!
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
- 2 egg whites
- pinch of cream of tartar
- 1/3 cup powdered sugar
- 1/4 cup granulated sugar
- 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.
- 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.
- 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.
- 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.
Keywords: dairy free egg nog
Originally published November 25, 2018.