This delicious Dairy-Free Eggnog tastes just like a cinnamon roll and is delicious 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! {Paleo-friendly}
Who wants a cup 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! It’s full of cinnamon, nutmeg, allspice, almond milk, and coconut cream. And even though I don’t normally go for eggnog, I am IN LOVE with this recipe.
Dairy-Free Eggnog is versatile, too. It’s delicious with or without rum so anyone who wants to enjoy a sip or two can. This particular recipe is made as a base that is then adapted for consistency and alcohol preference. Which means you can adjust the yield and how (or if) you want to spike it.
The holidays are precious enough without eggnog variations complicating matters. And this one definitely doesn’t complicate. If we want the eggnog version of cinnamon rolls, 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?
This cinnamon roll in a cup is
- Dairy-free
- Gluten-free
- Rich and creamy
- Easy to tailor to your tastebuds’ desires
- Delicious with or without rum
Dairy-Free Eggnog ingredients
The ingredients needed for Dairy-Free Eggnog are readily available in most grocery stores.
- Eggs. In this case, we’re just working with the yolks. Medium or large work best.
- Maple syrup. 100% pure maple syrup works best.
- Coconut milk. You’ll want two cans, including the creamy and oily portions, which have a tendency to separate.
- Vanilla. Add a splash. Or a little more, if desired. I won’t judge. 🙂
- Spices. Throw in cinnamon, nutmeg, and allspice. Adjust quantities to your liking.
- Almond milk. I add this to get the consistency and yield I want. You can use another dairy alternative, if you’d like. Unless you want a super-thick eggnog, select a type that is thinner than the consistency of your eggnog base.
- 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 electric mixer and saucepan ready. You’ll be working between the two as you prepare your Dairy-Free Eggnog.
- In a medium mixing bowl, beat egg yolks on a LOW speed until creamy, or about one to two minutes. Slowly add the maple syrup to the eggs and continue beating until the ingredients are well combined. Set aside.
- In a medium saucepan, bring the coconut milk and vanilla to a simmer. Then add the nutmeg and cinnamon and simmer for about a minute.
- Next temper the eggs. Keeping the mixer on a LOW speed, gradually transfer 1 tablespoon of the warm coconut milk in the saucepan to the eggs. Then add another tablespoon of the warmed coconut milk and repeat this process until you have transferred a total of 1 cup of the simmered coconut milk mixture to the eggs.
- After that, transfer the tempered eggs from the bowl to the same saucepan that contains the remaining milk. Bring the mixture to a simmer, making sure not to scramble the eggs. Once the eggnog has simmered for about 1-2 minutes, remove the saucepan from the heat to cool.
- Keep leftovers refrigerated and consume within 48 hours.
If you’re curious about eggnog storage times, then you might enjoy this Spoon University article, How Long Does Eggnog Last in the Fridge Before It Goes Bad? And a special thanks to My Heart Beets for the Paleo Egg Nog blog post, which improved my eggnog-making process.
More hugs in a mug!
And now you have a sweet, creamy, cinnamon-y mug of happiness to enjoy throughout the holidays! If you’d like a few more hugs in a mug, then here are a handful of my favorites:
- Dairy-Free Vanilla Cashew Coffee
- Cinnamon Orange Tea
- Dairy-Free Hot Chocolate
- Dairy-Free Chai Tea
- Spicy Hot Chocolate
Take care, Spiriteds! I hope you’re well, and I’m glad you’re here! ❤️
Dairy-Free Eggnog
This delicious Dairy-Free Eggnog tastes just like a cinnamon roll and is delicious 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! {Paleo-friendly}
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 3 1/2 cups 1x
- Category: Mixed Drinks and Cocktails
- Method: Stovetop
- Diet: Gluten Free
Ingredients
For the eggnog base:
- 4 egg yolks
- 1/3 cup 100% pure maple syrup
- 2 cans full-fat coconut milk (including the cream AND oil portions, which sometimes separate in their cans)
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Optional mix-ins:
- Garnish with a sprinkle or two of allspice
- Approximately 2 cups almond milk (more or less as desired)
- 2 tablespoons – 1/4 cup rum or other liquor
Instructions
- In a medium mixing bowl, beat egg yolks on a LOW speed until creamy, or about one to two minutes. Slowly add the maple syrup to the eggs and continue beating until the ingredients are well combined. Set aside.
- In a medium saucepan, bring the coconut milk and vanilla to a simmer. Then add the nutmeg and cinnamon and simmer for about a minute.
- Next temper the eggs. Keeping the mixer on a LOW speed, gradually transfer 1 tablespoon of the warm coconut milk in the saucepan to the eggs. Then add another tablespoon of the warmed coconut milk and repeat this process until you have transferred a total of 1 cup of the simmered coconut milk mixture to the eggs.
- After that, transfer the tempered eggs from the bowl to the same saucepan that contains the remaining milk. Bring the mixture to a simmer, making sure not to scramble the eggs. Once the eggnog has simmered for about 1-2 minutes, remove the saucepan from the heat to cool.
- Keep leftovers refrigerated and consume within 48 hours.
Notes
- When tempering the eggs, it’s important not to scramble them. To prevent scrambling, the milk from the saucepan that is added to the eggs should be hot but not bubbling.
- The eggnog base will thicken as it sets, especially once it is refrigerated. Add almond milk or other non-dairy milk of choice to create the desired consistency.
- Yield is an approximation for the base. Your total yield will vary depending on how much almond milk and liquor you add.
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