This delicious Dairy-Free Eggnog tastes just like a cinnamon roll and is easily enjoyed either warm or cold and with or without rum! It’s rich, creamy, ready in minutes, and just as easily enjoyed on a Saturday morning as on a Friday night!
Who wants a mug of eggnog that tastes just like a cinnamon roll in beverage form? If you’re hand is up, then this Dairy-Free Eggnog recipe has your name on it! Full of cinnamon, nutmeg, allspice, almond milk, and coconut cream, this isn’t your average eggnog recipe. It’s comfort in a mug, warmth on a cold day (even if you enjoy yours cold), and holiday cheer all wrapped in one festive recipe. This all coming, by the way, from someone who doesn’t love eggnog. Yet I DO love this eggnog recipe.
And this version is particularly perfect for the holidays because it is enjoyable in so many different ways. This was important when I concocted the recipe. If the final result was going to be so precious it could only enjoy one way, then the recipe wasn’t going near the blog. It’s delicious either warm or cold, with or without rum, and full of spice or light on spice.
The holidays are precious enough without eggnog complicating matters. If we want the eggnog version of hot cocoa, then we’re gonna get it. And if we want a little booze in our festive cheer, then we’re doing that, too.
So let’s brew some Dairy-Free Eggnog, shall we?
INGREDIENTS FOR DAIRY-FREE EGGNOG:
The ingredients needed for Dairy-Free Eggnog are readily available in most grocery stores.
- Almond milk and coconut cream. All in all, you’ll want 4 cups of “milk” between the two. I like to skim the cream off the top of a can of full-fat coconut milk, then measure how much I get (usually 3/4 – 1 1/4 cup cream), and finally add enough almond milk to equal 4 cups. For a paleo version, select canned coconut milk that does not contain guar gum.
- Eggs. In this case, we’re just working with the yolks. Medium or large work best.
- Maple syrup and vanilla. You can use whatever sweetener you like. However, maple syrup and coconut cream are the duo that creates the cinnamon roll flavor in this Dairy-Free Eggnog.
- Spices. Throw in cinnamon, nutmeg, and allspice. Adjust quantities to your liking.
- Rum. I typically add about 2 tablespoons to 1/4 cup. But this recipe is easily enjoyed rum-free!
HOW TO MAKE DAIRY-FREE EGGNOG:
Get your whisk ready because you’ll be using it to make Dairy-Free Eggnog. If you don’t have a whisk, then a fork will do. To prevent the ingredients from burning, make sure to stir the fork throughout the pan and not just one section.
- In a saucepan, whisk the egg yolks, vanilla, and maple syrup on a low to medium heat until blended.
- Then add the coconut cream, almond milk, and spices. Bring to a low boil and simmer for about 15-20 minutes, whisking continuously.
- Remove from heat. And, if desired, let cool and add rum.
- Store in the refrigerator for up to two days.
NOTE: If you want a thicker eggnog, then reduce the amount of whisking you do during the 15-20 minutes so that the eggnog boils a little more. When I want a thicker eggnog, I’ll pause the whisking long enough to let the eggnog heat up to a larger boil and then go back to whisking to keep it from burning.
Be careful, though, not to leave it too long or the egg yolks will start to “scramble” a little. The eggnog won’t taste bad, and you’ll still be able to enjoy it, however it will have a grittier texture.
And now you have a sweet, creamy, cinnamon-y mug of happiness to enjoy throughout the holidays! If you’d like a few more, here are some of my favorites:
- Dairy-Free Vanilla Cashew Coffee
- Cinnamon Orange Tea
- Dairy-Free Hot Chocolate
- Dairy-Free Chai Tea
- World’s Best Chocolate Coffee
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 3 cups 1x
- 4 egg yolks
- 1/3 cup 100% pure maple syrup
- 2 teaspoons vaniila extract
- Cream skimmed from the top of one can of full-fat coconut milk (see notes)
- Approximately 2 cups almond milk (see notes)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of allspice, more as desired
- 2 tablespoons – 1/4 cup rum
- In a medium saucepan, whisk together the egg yolks, maple syrup, and vanilla. Gradually add in the coconut cream. It may be lumpy at first but should soften once it is whisked. Add in the almond milk, cinnamon, nutmeg, and allspice.
- Whisk on a low to medium heat for about 15 to 20 minutes. This will be a thinner eggnog. However, for a slightly thinker eggnog, take short breaks from whisking and let the ingredients boil slightly. Be careful not to go too long between whisks so as to prevent the ingredients from burning.
- Remove from heat and let cool. Add rum, if desired, and consume within 48 hours. Keep refrigerated.
All in all, you’ll want 4 cups of “milk” between the two. Skim the cream off the top of a can of full-fat coconut milk and measure the amount (usually 3/4 – 1 1/4 cup cream). Then add enough almond milk to equal 4 cups. To get the most cream, chill the can of coconut milk in the refrigerator the night before. This will allow enough time for the “cream” to thicken and rise to the top of the can.