Sandro Turriate

Coder, cook, explorer

Delicious Dairy-Free Eggnog

Jan 13, 2021

For the love of eggnog, make it yourself! And when you make it yourself, you call all the shots. Want it healthier? Use less sugar, and even better, use an alternative like coconut sugar. Don’t consume dairy? Use a milk alternative. Want more protein? Add more eggs or perhaps protein powder. Like it spicy? Add some masala chai spices like black pepper.

I share this eggnog with others so I’m conscious about their health and the risk of exposing them to bacteria in raw eggyolks, so I heat the egg mixture to kill off any bacteria. You can make eggnog without heating it, but I find the texture improves through the constant whisking done while slowly heating the mixture.

Picture of eggnog
Yummy yummy eggnog


In the recipes below, the steps are the same:

  1. Whisk egg yolks well.
  2. Slowly whisk in sugar to egg yolks.
  3. Combine egg yolks with liquid.
  4. Grate one whole nutmeg into liquid.
  5. Add cinnamon and vanilla to taste.
  6. Heat slowly until the temperature reaches 170°F stirring or whisking the entire time. You don’t want the eggs to cook.
  7. Let cool.
  8. Whisk egg whites with pinch of sugar to shaving cream consistency.
  9. Mix egg whites into eggnog.

Classic Recipe

First, let’s start with the classic recipe:

  • 1 cup of heavy whipping cream.
  • 2 cups of whole milk or half & half.
  • ⅓ cup of coconut sugar.
  • 1 whole nutmeg, freshly grated.
  • 4 egg yolks.
  • 4 egg whites.

This tastes amazing, especially when you substitute half & half for the whole milk. It’s so rich and velvety that drinking this recipe cold feels almost like eating ice cream. But dairy isn't all that great for our bodies (unless you’re a calf), so let’s alter the recipe slightly for a dairy-free version.

The Dairy-Free Version

The recipe for the dairy-free version is almost the same as the classic version and tastes just as good! Simply substitute the heavy cream for coconut cream, and the milk with oat milk. It’s that easy and you and your milk-alternative drinking friends will love it!

  • 1 can of coconut cream. (400mL)
  • 2 cups of (low sugar; ~7g/cup) oatmilk.
  • ⅓ cup of coconut sugar.
  • 1 whole nutmeg, freshly grated.
  • 4 egg yolks.
  • 4 egg whites.

Feel free to substitute the oat milk with your favorite dairy-free milk, but just know, I’ve only tested this recipe with oat milk.

A Lighter Dairy-Free Version

This dairy-free eggnog is so good that I enjoy having it on hand, even in mid January, but I don’t like drinking my calories, at least from a sugar perspective, so let’s make the recipe a little larger and a little lighter by reducing the sugar and adding more oat milk.

  • 1 can of coconut cream. (400mL)
  • 4 cups of oatmilk.
  • ¼ cup of coconut sugar.
  • 1 whole nutmeg, freshly grated.
  • 6 egg yolks
  • 6 egg whites


Send me a message and tell me what you think.