Dairy Free Egg Nog

Rich and creamy dairy free egg nog recipe made with almond and coconut milk. Tastes just like real deal egg nog.

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egg nog

Rose and I made this dairy free egg nog recipe on Facebook this week and it came out great. Not only is the egg nog dairy free, but I made sure to pasteurize the eggs so it;s safe to drink, and the taste and texture are unreal.

We have lots more holiday recipes, check out Dessi’s gluten free Christmas Cookies.

How To Make Dairy Free Egg Nog

Making dairy free egg nog is easy, and nobody will be able to tell the difference. All you need to do is swap milk and cream with almond milk and full fat coconut milk.

Start by beating the pasture raised egg yolks with 1/4 cup of maple sugar until light and creamy. You can also use maple syrup and it will work fine. Slowly whisk in the hot almond milk, but make sure not to scramble the eggs.

Pour the mixture back in the pot and cook over medium-low heat for 4 minutes, or until the temperature of the mixture is 160F. This will pasteurize the eggs and make them 100% safe to consume.

Add 1 cup of coconut milk and let the egg nog rest for 3 hours in the fridge so the flavors develop. If in a hurry, you can skip this step. When ready to serve, beat the egg whites and fold into the egg nog. Serve and grate some fresh nutmeg over the top!

Is Egg Nog Safe For Kids To Drink?

To make egg nog safe for kids, you will want to either buy pasteurized eggs or pasteurize them yourself. I highly recommend doing it your self because you can buy the best quality organic and pasture raised eggs at the store. The grocery store only has GMO hen house chicken eggs, those are terrible quality.

In this recipe, you will gently cook the egg nog mixture over medium-low heat for about 4 minutes, whisking most of the time. Once the temperate of the egg nog reaches 160F, the eggs are pasteurized and safe to eat.

Check out more holiday recipes:



egg nog

Dairy Free Egg Nog

Course: Drinks
Cuisine: American
Keyword: dairy free, egg nog
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 3 hours 15 minutes
Servings: 3 people
Author: Bobby Parrish

Creamy and rich homemade egg nog that's dairy free. This egg nog is made with almond and coconut milk.



  • 4 eggs pasture raised
  • ¼ cup plus 1 tablespoon maple sugar or maple syrup
  • 1 cup almond milk
  • 1 cup full fat coconut milk
  • ¼ teaspoon vanilla extract
  • Fresh grated nutmeg


  1. Separate the egg yolks from the white in 2 separate bowls. Beat the egg yolks with ¼ cup maple sugar for 1-2 minutes, or until the mixture is light and velvety. Warm 1 cup of almond milk until it’s hot, but don’t’ bowl it. Slowly add the hot almond milk to the egg yolks mixture while beating with the hand mixer. You have to do this slowly as to not scramble the eggs.
  2. Once incorporated, add the mixture back to the pot and place over medium heat until the temperature of the liquid is 160F, whisking often. This will pasteurize the eggs. If you don’t have a thermometer, this takes about 4 minutes. Pour the mixture into a bowl or pitcher and add 1 cup of coconut milk, a few grate of nutmeg, and the vanilla extract. Allow to chill in the fridge for at least 3 hours, or overnight You can skip this step if you’re in a hurry.

  3. When ready to serve, beat the egg white with 1 tablespoon of sugar until medium peaks. If using maple syrup, don't add it to the egg whites, just beat them alone. Gently whisk the egg whites into the egg nog base. Serve and top with some grated nutmeg.

Recipe Video

Recipe Notes

If you want to use dairy, swap the almond milk with 100% grass-fed whole milk and the coconut milk with organic heavy cream.

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