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.
- 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
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”.
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.
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.
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)
- 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
- 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.
*You may substitute your favorite natural sweetener, such as honey. However I’ve found that maple syrup provides the best taste.
- Serving Size: 1 cup
Keywords: homemade eggnog, dairy-free, almond milk, paleo
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