This is one of the best dairy-free eggnog recipes you will try this season. For the past few years, one of the most popular recipes on Elicit Folio has been my Homemade Eggnog Recipe and the Eggnog Cocktail Recipe. Readers absolutely love them for their creamy texture and cozy flavor, but this year I wanted to create something just as decadent for my dairy-free drinkers. This lactose-free eggnog recipe captures everything we love about traditional eggnog with its rich texture, sweet spice, and hint of vanilla, without using cow’s milk or cream. It’s perfect for anyone avoiding dairy milks but still craving a delicious, creamy treat to pour into a glass pitcher and enjoy with friends or family.
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Table of Contents
- WATCH: Dairy-Free Eggnog Recipe How To Video:
- Why You’ll Love This Dairy-Free Eggnog Recipe
- What Does Non-Dairy Eggnog Taste Like?
- Ingredients for Dairy-Free Eggnog
- How to Make Dairy-Free Eggnog
- Tips for Making the Non-Dairy Eggnog
- How to Store Dairy-Free Eggnog
- The Best Alcohol To Pair With Eggnog
- More Eggnog Favorites from Elicit Folio
- FAQ
- Dairy Free Eggnog Recipe
- Craving More?
WATCH: Dairy-Free Eggnog Recipe How To Video:
Why You’ll Love This Dairy-Free Eggnog Recipe
- It has the creamy texture and rich flavor of regular eggnog, just without the dairy.
- Uses full-fat canned coconut milk and creamy oat milk (or cashew milk, soy milk, or almond milk) for an extra-creamy, velvety base.
- Can easily become a vegan eggnog recipe by skipping the raw eggs and blending until frothy, making it one of the most adaptable dairy-free eggnog versions.
- Spiked or not, this recipe is so delicious when served chilled in a mason jar or warm in your favorite mug.
What Does Non-Dairy Eggnog Taste Like?
This creamy drink tastes like a nostalgic mix of vanilla custard and cinnamon ice cream with notes of fresh nutmeg, vanilla extract, and dark rum if you choose to spike it. It’s every bit as indulgent as traditional nog, but lighter on the stomach and perfectly balanced in sweetness. The end result is a luscious, creamy eggnog that coats the back of a spoon beautifully. Pour it over ice, add a cinnamon stick, and enjoy every sip!
Ingredients for Dairy-Free Eggnog
Below you will find a list ingredients needed for this creamy dairy-free eggnog recipe:
- 3 cups unsweetened creamy oat milk – I love using extra creamy oat milk for the smoothest texture, but almond milk, soy milk, or cashew milk are nice substitutions as well. From our test kitchen, we learned oat milk renders the best flavor.
- 1 cup full-fat coconut milk (canned, shaken well) – Use a canned version for a thicker consistency; shake the can very well before opening to blend the coconut cream. If you do not, you run the risk of having coconut clumps in your eggnog.
- 4 large egg yolks, room temperature – Let them sit out before mixing; this helps the yolks incorporate smoothly into the warm milk mixture for a rich texture.
- ¼ cup granulated sugar – Whisked with the yolks, this gives the eggnog its signature silky, custard-like base.
- ¼ cup maple syrup (about 4 tbsp) – Adds a touch of natural sweetness and a light caramel flavor.
- 1 tsp pure vanilla extract – Enhances the cozy flavor and ties together the spices for that classic creamy taste.
- ½ tsp ground nutmeg, plus more for serving – Freshly grated nutmeg gives the most aromatic flavor; a sprinkle on top before serving adds a finishing touch. Nutmeg also looks beautiful on diary-free whipped cream as a garnish.
- ¼ tsp ground cinnamon – Balances the nutmeg with warm spice and depth.
- Pinch of sea salt – Just a little bit helps bring out all the sweet and spiced notes.
- ½ cup bourbon, rum, or brandy (optional) – Add a shot of rum or bourbon after cooling if you’d like a spiked version; skip it for a family-friendly creamy drink.
Optional vegan option: Skip the egg yolks and egg whites, and blend the milk mixture with coconut cream for an eggless nog.
How to Make Dairy-Free Eggnog
Making homemade lactose-free eggnog is very easy to do. You can do so by following the steps below:
STEP 1: Whisk the Yolks and Sugar – In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale, smooth, and slightly thickened.
STEP 2: Warm the Milk Mixture – In a saucepan, combine the oat milk, full-fat coconut milk (shaken well), maple syrup, nutmeg, cinnamon, and a pinch of salt. Heat over medium heat until steaming but not boiling. This helps infuse the spices and keeps the mixture silky.
STEP 3: Temper the Eggs – Slowly ladle a small amount of the warm milk mixture into the egg yolks while whisking constantly. Add 3 to 5 more ladles gradually to bring the temperatures together, then pour everything back into the saucepan.
STEP 4: Thicken and Chill – Cook over medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Remove from heat and stir in vanilla extract and bourbon, rum, or cognac if using. Let the mixture cool slightly, then refrigerate for at least 2 hours. Sprinkle with extra fresh nutmeg before serving.
Tips for Making the Non-Dairy Eggnog
Below you’ll find a few key tips to help you make the best dairy-free eggnog:
- Temper the Eggs for Safety – The recipe below will instruct you to temper your eggs by slowly adding a small amount of the hot oat milk mixture into the egg yolks. Cooking the mixture gently over low heat until it reaches about 160°F (71°C) ensures that any bacteria are killed without curdling the eggs.
- Whip the Eggs and Sugar Together – To prevent an eggnog mixture that’s too heavy or too loose, whip the eggs and sugar together using a stand mixer or hand mixer for a few minutes. Combining these two ingredients in a medium bowl until light and creamy will yield a velvety, smooth texture. The consistency should resemble cake batter or liquid marshmallow. The color will change from deep yellow to pale yellow, as shown in the before-and-after photo below.
Serve Chilled – As tempting as it may be, I don’t recommend drinking your homemade eggnog right after cooking. Allow your creamy eggnog to rest and chill in the refrigerator for at least 2–3 hours for the best flavor and texture. Overnight is even better! Allowing the alcohol to blend with the other ingredients results in a smooth, well-balanced, and creamy drink.
How to Store Dairy-Free Eggnog
Store your homemade eggnog in an airtight container or mason jar in the refrigerator for up to 5 days. Shake or stir before serving, as natural separation can occur. If you’re planning your next batch, note that dairy-free eggnog versions tend to thicken slightly in the fridge. A quick blend restores the best flavor and texture.
The Best Alcohol To Pair With Eggnog
If you’re planning to add alcohol to your eggnog, it pairs beautifully with a variety of different spirits, many of which you may already have at home. Brandy is the most traditional choice, but other liquors also complement the nutmeg and warm spices in eggnog. My family’s personal favorite is cognac. Some of my other go-to options for creating a delicious spiked eggnog recipe include:
- Bourbon
- Brandy
- Cognac
- Crown Royal Vanilla
- Dark Rum
- Disaronno Liqueur
- Irish Cream Liqueur
- Vanilla Vodka
- Vodka
More Eggnog Favorites from Elicit Folio
FAQ
Why use egg yolks?
The egg yolk mixture gives this nog its signature creamy texture. It’s a nod to traditional eggnog, which relies on whole milk and egg yolks for richness.
Can I use store-bought eggnog instead?
You can, but store brand or carton of eggnog from the grocery store often contains gums and stabilizers that dull the flavor. Homemade always delivers the best flavor.
What if my eggnog curdles?
You likely overheated your eggnog. Be sure to keep the mixture over low heat and stir constantly until it just coats the back of a spoon or heated to at least 160°F (71°C).
Can I spike dairy-free eggnog?
Absolutely! Add a shot of rum, dark rum, or bourbon after cooling for a classic eggnog taste.
Dairy Free Eggnog Recipe
Ingredients
- 3 cups Unsweetened creamy oat milk
- 1 cup Full-fat coconut milk, (canned, shaken well)
- 4 Large egg yolks
- 1/4 cup Granulated sugar
- 1/4 cup Maple Syrup
- 1 tsp Pure vanilla extract
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- Pinch of salt
- Optional: 1/2 cup rum, cognac, or bourbon
Instructions
- In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale, smooth, and slightly thickened.
- In a saucepan, combine the oat milk, full-fat coconut milk, maple syrup, nutmeg, cinnamon, and a pinch of salt. Heat over medium heat until steaming but not boiling. This helps infuse the spices and keeps the mixture silky.
- Slowly ladle a small amount of the warm milk mixture into the egg yolks while whisking constantly. Add 2 to 3 more ladles gradually to bring the temperatures together, then pour everything back into the saucepan.
- Cook over medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Remove from heat and stir in vanilla extract and bourbon, rum, or cognac if using. Let the mixture cool slightly, then refrigerate for at least 2 hours. Sprinkle with extra fresh nutmeg before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Dairy-Free Eggnog Recipe, let me know how you enjoyed it in the comments below! If you want more eggnog recipes from my kitchen, do let me know what you would like to see next! I’d love to hear your creative ideas! Also, don’t forget to tag me on Instagram @ElicitFolio or follow Elicit Folio on Pinterest for more cozy recipes.
I LOVE this! I have a few dairy-free family members. Now I can serve nog that everyone can enjoy!
I NEED to try these recipes. It’s almost Christmas time so I’m excited to make all of these. So yummy!
I made this for the holidays and it was so creamy and delicious—you’d never guess it’s dairy free!
This looks soooo good. I’ve never tried to make my own egg nog before. I love that you made a dairy free option. It sounds like a drink my friends and I would really love.
I really appreciate how you’ve transformed a classic holiday treat into something inclusive and delicious — this dairy-free eggnog not only comforts the soul, but proves that tradition doesn’t need to exclude anyone.
I had no idea that it was possible to make a dairy-free eggnog. My sister is actually lactose intolerant so I shared this recipe with her. I have never imagined making one with coconut milk, but I will take your word that it’s delicious. Thank you for sharing the recipe.
I so love eggnog. Funny thing is I was just at the grocery store this evening and they had eggnog wine. I almost bought it and now I think I need to. Yum. And for the non dairy as you mentioned there is an almond milk one I enjoy. But after reading this I think I will make some now.
Oh my gosh, this eggnog recipe looks really good and tasty.
I need to try this at home. Thank you!