Best Ever Dairy-Free Egg Nog – Quick Facts
- Recipe Name: Dairy-Free Egg Nog
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 4
- Dietary Info: Dairy-free, gluten-free, vegetarian
- Main Ingredients: Full-fat coconut milk, unsweetened almond milk, nutmeg, ginger, turmeric
- Flavor Profile: Creamy, spiced, and perfectly festive — just like traditional egg nog, without the dairy
- Make Ahead: Yes — best chilled before serving
- Perfect For: Holiday parties, cozy nights, and dairy-free entertaining
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 You’ll Love This Recipe
- 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
Step 1: Mix together the nutmeg, ginger and turmeric. Combine in a medium saucepan.
Step 2: Warm up and whisk to combine as everything dissolves and the consistency is smooth.
Step 3: I recommend pouring into a large mason jar or other container.
Step 4: Let cool completely in the refrigerator. Shake well before serving.
Step 5: Serve and enjoy! Garnish if you want!
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Creamy, spiced, and dairy-free! This easy 10-minute dairy free egg nog recipe uses coconut and almond milk for a rich, festive drink everyone can enjoy.
Ingredients
Dairy-Free Egg Nog
- 2 15oz cans of full fat coconut milk, (I highly recommend using Thai Kitchen's organic coconut milk -it has the best texture)
- 3/4 cup unsweetened/unflavored 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
- Fully Incorporate Coconut Milk (if needed): if your coconut milk has separated in the can (solid and liquid) then place in a tall mason jar or a mixing bowl and blend with an immersion blender. Sometimes just shaking the can will work – simply ensure your coconut milk is smooth and creamy.
- Warm + Whisk: 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 to let flavors blend.
- Remove from heat (let cool completely) 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 nog 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.
- Nutrition: nutrition is just an estimate and does not include the optional meringue.
Calories 160kcal
Nutrition
Calories: 160kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 87mg | Potassium: 36mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 0.2mg
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Originally published November 25, 2018.
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