Recipe: Dairy-Free Eggnog

Recipe: Dairy-Free Eggnog

Christine Gallary
Dec 13, 2017
(Image credit: Joe Lingeman)

Dairy-free friends, you now have cause to rejoice: A dairy-free eggnog can be yours for the sipping this holiday season! While it still contains eggs — it is eggnog, after all, and eggs aren't considered dairy — we've found the perfect combination of plant-based milks, holiday spices, and sweetener that come together to be just as rich and satisfying as its traditional counterpart. And the best part? All you have to do is throw everything into a blender and chill — no aging time or complicated process needed!

(Image credit: Joe Lingeman)

The mild flavor of almond milk helps to mimic the flavor of cream here, but it lacks richness, which is where coconut milk comes in to add thickness, body, and balance. This eggnog is spiked with just the right amount of bourbon, brandy, or dark rum to cut through the richness but not be too overwhelming, but feel free to skip it if you want to just have people spike their own drinks. And while I personally love the flavor of agave syrup because it is very light and neutral, feel free to use honey or maple syrup instead — just know that those have bolder flavors that you'll taste in the finished eggnog.

Making this drink is as easy as blending everything together with lots of vanilla, cinnamon, allspice, and freshly grated nutmeg. Chill in the blender pitcher until cold, then blend again to recombine everything just before serving. The beauty of this is that you can actually make a few batches ahead of time, chill them, and just blend again a pitcher at a time for a large gathering.

Dust each glass with some more freshly grated nutmeg, which we think is mandatory, and your guests will be floored that what they're drinking is in fact dairy free.

Dairy-Free Eggnog

Serves 4 to 6

  • 2 1/4 cups

    unsweetened almond milk

  • 1

    (13- to 14-ounce) can full-fat coconut milk

  • 1/2 cup

    bourbon, brandy, or dark rum (optional)

  • 1/3 cup

    agave syrup, maple syrup, or honey

  • 4

    large egg yolks

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    freshly grated nutmeg, plus more for serving

  • 1/8 teaspoon

    ground allspice

Place all the ingredients in a blender or food processor and blend on high speed until very light and frothy, about 1 minute. Refrigerate the pitcher until the eggnog is thoroughly chilled before serving, about 4 hours. Blend again briefly to recombine, then serve in glasses topped with more freshly grated nutmeg.

Recipe Notes

Make ahead: This eggnog can be made up to 1 day in advance and stored in the refrigerator. Blend again before serving.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Blend again before serving.

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