Dairy Free Eggnog

5 from 4 votes

This dairy free eggnog recipe is made with simple ingredients, it's naturally-sweetened, and totally delicious. The perfect creamy, festive beverage for the holiday season!

Prep Time5

Cook Time15

Chilling time2

Total Time2 20

Course: beverages

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Ingredients

1 13.5 oz can full-fat coconut milk
2 cups unsweetened almond milk or dairy free milk of choice
¼ cup maple syrup
5 egg yolks
1 tsp nutmeg + more for garnish
½ tsp cinnamon
1 tsp vanilla extract
⅓ cup Flor de Cana dark rum
Dairy free whipped cream for topping, optional
Cinnamon sticks & star anise for garnish, optional

Instructions

Add the egg yolk and maple syrup to a medium bowl and using a hand mixer, mix on high until light and fluffy (about 2 minutes).
To a medium saucepan over medium high heat, add the coconut milk, almond milk, nutmeg, and cinnamon. Cook while whisking often until the mixture just begins to simmer.
Very slowly pour the milk mixture into the bowl with the egg yolks and maple syrup while mixing with the hand mixer. It is important to go slow while continuously mixing to temper the eggs. We don't want them to scramble / cook!
Pour the mixture through a fine mesh strainer back into the pot on the stove. Whisk constantly over medium low heat for 3-4 minutes. Remove from heat and add the vanilla and the rum. Whisk to combine. Let it cool to room temperature, then refrigerate for 2-3 hours. Top with dairy free whipped cream, and garnish with a cinnamon stick, and more grated nutmeg. Enjoy!

Notes

Nutrition facts do not include whipped cream.

Storage: You can store dairy free eggnog in the refrigerator in an airtight container for up to 4 days. You may need to re-blend or whisk before serving, as separation may occur.

Nutrition