This diary-free eggnog is one of my favorite beverages of all time! I crave this almond-coconut combo drink throughout the year, but I make myself hold off until the holidays…usually. This drink is guilt-free but still has the classic flavor profile you know and love. The whole family will love it!
Clean Paleo-Friendly Recipe
Nothing says “Happy Holidays” more than a mug of cold creamy eggnog topped with ground nutmeg. But if you’re on a dairy-free diet like me, your options are more limited. Luckily there are now some tasty dairy-free eggnogs available in-store, but many still have tons of ingredients.
If you’re looking for a good dairy-free eggnog recipe that’s healthy with no refined sugar or other junk, this recipe is for you.
This dairy free egg nog is sweetened with maple syrup. Of course, you can opt to make it more or less sweet depending on how much syrup you add. To me, this recipe is just right but feel free to experiment and find what works for you!
Creamy Dairy-Free Egg Nog
I did a lot of experimenting to make this recipe. After years of searching, I finally found a great recipe online. I added a couple of modifications, and here are the results: a Dairy-Free Eggnog recipe that is so deliciously creamy, it tastes even better than the store-bought cow’s milk stuff!
At least that’s why family says. A couple of my children wouldn’t drink eggnog in previous years, but they adore “Mom’s eggnog.”
Make This Recipe Vegan
This almond milk egg nog does have eggs. However, you can easily make it vegan-friendly!
If you prefer not to use eggs, here’s my new delicious Eggless Eggnog recipe and it takes just 2 minutes to whip up!)
How to Make Dairy-Free Egg Nog
This Dairy-Free Eggnog recipe has no refined sugar and has only maple syrup as a natural sweetener. With almond milk and coconut milk, this eggnog is as fresh and homemade as it gets!
Is it hard?
You’d be surprised at how easy it is to make. The hardest part is separating the eggs and even that’s not difficult.
Ingredients Needed:
- 6 organic eggs, separated (see below)
- 2-3 Tbsp maple syrup
- 1.5 cups almond milk
- 1 cup canned coconut milk
– this
is my favorite brand
- 1 Tbsp vanilla extract
- nutmeg
A Note About Raw Eggs
One thing to note: Yes, this eggnog has raw eggs. I’m not too worried about uncooked eggs since I use fresh organic free-range eggs from our own healthy chickens, but if you are concerned, look for a pasteurized or liquid eggs (which are always pasteurized.) And just be aware that there are certain risks to eating raw eggs.
Step by Step Directions for Making This Recipe
Let’s get started! This eggnog is so creamy and sweet that people will never know that it isn’t the “real deal”.
Prepare Eggs
Separate the eggs. Put the egg whites in a bowl for mixing. Mix on high for a couple minutes (or more depending on your mixer) until the egg whites are almost stiff.
Add in the Syrup
Scoop out the egg whites and set aside in a large bowl. In either your now-empty stand mixer bowl (don’t worry about washing it out), or (if you didn’t use a stand mixer) in another large bowl, whisk the egg yolks and the maple syrup until thick and creamy. You can add a little more or less maple syrup, depending on how sweet you prefer your eggnog.
If you don’t have any maple syrup, you can try honey or another natural sweetener, but I think maple syrup offers the best flavor for authentic-tasting homemade eggnog.
Add Coconut and Almond Milk
Slowly add the almond milk as you whisk.
Then slowly add the coconut milk, again as you whisk. Whisk until the mixture is smooth…
…then add the vanilla.
Add in the Egg Whites
Lastly, add the egg whites to your egg yolk mixture…
…and whisk until your eggnog is nice and smooth. 
Storage Tips
Pour into 2 quart-sized mason jars, cover tightly, and refrigerate for a few hours or overnight until it’s very cold.
The eggnog will settle in the jars, so don’t freak out and think that someone drank some of the eggnog overnight when you weren’t looking. (Which is exactly what I did.)
When you’re ready to enjoy, shake up the mason jars well before serving – you could even put your eggnog in the blender and blend for a few seconds to get a nice froth on top.
Top each glass with a little ground nutmeg.
Trust me, you don’t want to miss this one! I know your family will love it as much as mine does.
Homemade Dairy-Free Eggnog | Paleo, Refined-Sugar Free
This Dairy Free Eggnog recipe is deliciously creamy and even with no refined sugar, it tastes so much better than store bought eggnog! With almond milk and coconut milk, this is as fresh and homemade as it gets! (Paleo friendly too)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 servings 1x
- Category: beverage
- Method: no-cook
- Cuisine: American
Ingredients
- 6 organic eggs, separated
- 2–3 tablespoons maple syrup*
- 3/4 cup coconut milk, canned
- 1 1/2 cups almond milk
- 1 Tbsp vanilla extract
- ground nutmeg
Instructions
- Beat the egg whites in a large bowl just until stiff.
- If you used a stand mixer, remove the egg whites from the stand mixer bowl into a separate bowl. (Otherwise just set aside and use another large bowl for the next steps.)
- In a large bowl (either your stand mixer bowl or a different bowl), whisk the egg yolks with the maple syrup until thick and creamy. Slowly add the almond milk as you continue to whisk. Then slowly add the coconut milk, again as you whisk. Whisk until the mixture is smooth, then add the vanilla.
- Lastly, gently whisk in the egg whites until your eggnog is nice and smooth.
- Pour into 2 quart-sized mason jars, cover tightlyt, and refrigerate for a few hours or overnight until it’s very cold.
- When you’re ready to enjoy, shake up the mason jars well before serving – you could even put your eggnog in the blender and blend for a few seconds to get a nice froth on top.
- Top each glass with a little ground nutmeg.
Notes
*You may substitute your favorite natural sweetener, such as honey. However I’ve found that maple syrup provides the best taste.
Nutrition
- Serving Size: 1 cup
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Grace Hodgin says
I cut out sugar and a lot of the other healthy stuff a few years ago so this recipe intrigues me. I love the idea of using maple sugar in this eggnog recipe. The grandkids will be over for the holidays and I’d love to serve a traditional drink that is healthy.
Danielle @ From Girlie to Nerdy says
This looks like it tastes amazing. I’m planning to start a Paleo lifestyle in the new year and I may just have to try this 🙂
Heather Johnson says
Looks and sounds like a great alternative to traditional egg nog, especially if you cannot have dairy.
Marysa says
This looks great! A great alternative to those who can’t have dairy. I prefer non-dairy when I can find it. Your recipe sounds fantastic!
Jennifer says
That looks delicious. I love eggnog in all its forms, so I’ll definitely be giving this a try.
Pam says
I like coconut but not real fond of the milk and I know my husband can’t stand the taste. Have you ever tired it with Almond and Cashew milk?
Erika says
I have not, but you should try it! I’m sure it would taste amazing!
Mimsy says
How many calories per serving?
Erika says
Hi Mimsy, I haven’t calculated the calorie count for this eggnog, but you can add the ingredients to a calorie calculator online and find out yourself.
Thanks for stopping by!
Erika says
Hi Tiffany, I’m sorry it didn’t turn out correctly for you. My best suggestion is to make sure the egg whites are whipped well and you very slowly add the almond and coconut milk. If you add it too quickly or the egg whites aren’t whipped enough, it won’t work. As an alternative, here’s an even simpler “Eggless” Eggnog recipe I created recently: https://livingwellmom.com/2016/12/eggless-eggnog/
Good luck!
Lorraine says
Could you use all coconut milk, cannot do tree nuts.
Erika says
Yes, you can. I personally prefer almond milk, but you can definitely use coconut milk for this recipe.
Lorie says
We’ve recently decided to try some dairy-free options to see if we could make the switch. Our kids have allergies and seem particularly susceptible to dairy. Do your kids like it? Would it be something they ask for more than once?
Erika says
Yes, my kids love this. we make it often during the holiday season
Christine says
Looks so delicious! unfortunately I am allergic to eggs 🙁
Maggie Chambers says
Hi, just saw this an sounds great as on WW. Question: On the canned Coconut Milk do you use sweetened or unsweetened? Thank you, Maggie
Erika says
We use unsweetened.
Jenna says
How long is this good for in the fridge?
Erika says
4-5 days
Arianne says
Disappointed by this recipe and will not make it again. It didn’t taste like eggnog to me. I can’t quite pinpoint the taste. Wish I could have old fashioned eggnog! I decided I will use the liquid to make French toast.
Erika says
Sorry to hear that, Adrianne. I have another recipe for dairy-free eggnog here that’s simpler to make – https://livingwellmom.com/eggless-eggnog/
Jessica says
That looks sweets. I’m making plans to start a Paleo life-style in the new year and I may also simply ought to strive this
Kinsley says
Looking perfect, I’m also going to try it at home. Thank you, by the way
Angela says
I have never had egg nog before. I might have to try this for something new this year.
Laura says
I love finding to paleo recipes and want to try this one! But was just curious, are the raw eggs safe to eat?
Erika says
I’m not too worried about uncooked eggs since I use fresh organic free-range eggs from our own healthy chickens, but if you are concerned, look for a pasteurized or liquid eggs (which are always pasteurized.) And just be aware that there are certain risks to eating raw eggs. If you want to avoid this completely, check out my eggless eggnog recipe here – https://livingwellmom.com/eggless-eggnog/
Gina Nolletti\ says
This is the best eggnog I have ever had. I used homemade oat milk in place of the almond milk and I added a dash of ground cinnamon and ground cloves along with the nutmeg! So delicious! No more store bought eggnog for us.
Erika says
I’m so glad you loved it, Gina. Thanks for the comment!