The smell of nutmeg and vanilla filling your kitchen on a chilly December evening, while creamy, rich eggnog chills in the fridge, feels like the holidays have officially arrived. Dairy free eggnog lets you enjoy this beloved holiday classic without the heavy cream and milk, making it perfect for anyone avoiding dairy or simply looking for a lighter version that doesn’t sacrifice flavor or texture.
This recipe delivers that silky, luxurious mouthfeel you expect from traditional eggnog, but with plant-based alternatives that taste genuinely delicious. You’ll be amazed at how a simple swap of coconut milk and cashew cream transforms this drink into something everyone at your table will want to sip.
Why You’ll Love This Recipe
This dairy free eggnog checks every box: creamy, warming, and packed with holiday spice flavor that feels indulgent without any guilt.
- Silky smooth texture rivals any traditional eggnog thanks to cashew and coconut milk
- Ready in under 15 minutes with simple pantry staples
- Works beautifully for guests with dairy allergies or dietary preferences
- Can be spiked with rum, brandy, or bourbon for adult celebrations
- Stays fresh in the fridge for up to five days, perfect for holiday parties
My Experience Making This Recipe
I first made this recipe when a friend mentioned she couldn’t enjoy eggnog at our annual holiday dinner. I was skeptical that anything without heavy cream could capture that luxurious feeling, but I decided to experiment.
The moment I blended the soaked cashews with coconut milk and added that first pinch of nutmeg, I tasted something genuinely special. My partner tried it blind and honestly couldn’t tell the difference from the dairy version we usually make.
Since then, I’ve served it at three holiday gatherings, and every single time someone asks for the recipe. Even my dairy-loving relatives prefer it now because it feels lighter and lets the spice flavors shine through more clearly.
Recipe Overview
- Recipe Name: Dairy Free Eggnog
- Servings: 6 to 8 servings
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus 30 minutes soaking time)
- Course: Beverage
- Cuisine: American
- Calories per Serving: 180
Equipment You Will Need
- High-speed blender
- Fine mesh strainer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Glass pitcher or serving container
- Cheesecloth (optional, for extra smoothness)
Ingredients for Dairy Free Eggnog
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup unsweetened almond milk
- 1/4 cup maple syrup or agave nectar
- 6 egg yolks (pasteurized eggs recommended for food safety)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- Optional: 1/2 cup rum or brandy for spiked version
Ingredient Notes and Substitutions
- Cashews create a naturally creamy base when blended smooth, replicating the richness of dairy cream. If you have a tree nut allergy, use blanched sunflower seeds or macadamia nuts instead.
- Full-fat coconut milk adds body and authentic eggnog texture. Light coconut milk will make the drink thinner and less satisfying.
- Almond milk keeps the drink from becoming too thick while balancing flavors. Oat milk works well if you prefer a nuttier taste.
- Maple syrup provides subtle sweetness and depth compared to white sugar. Agave nectar works as a neutral substitute but lacks the warm flavor notes.
- Pasteurized egg yolks ensure food safety when consuming raw eggs. If unavailable, skip eggs and add 1/4 cup aquafaba (chickpea liquid) for a vegan version, though the texture will differ slightly.
- Fresh nutmeg makes a noticeable difference in flavor. Pre-ground loses potency quickly, so grate whole nutmeg if possible.
How to Make Dairy Free Eggnog
Step 1: Soak Your Cashews
Pour 1 cup of raw cashews into a bowl and cover them with hot water. Let them sit for 30 minutes to soften, which allows them to blend into a completely smooth cream without any grittiness.
Step 2: Drain and Rinse the Cashews
After soaking, drain the cashews in a fine mesh strainer and rinse them under cool running water. This removes any debris and ensures your eggnog has a clean, pure flavor without any starch residue.
Step 3: Combine Cashews and Almond Milk
Add the drained cashews to your high-speed blender along with 1 cup of unsweetened almond milk. Blend on high speed for 60 to 90 seconds until the mixture turns completely white and silky smooth with zero grittiness.
Step 4: Strain the Cashew Cream
Pour the blended cashew mixture through a fine mesh strainer into a large mixing bowl, pressing gently with the back of a spoon to extract all the liquid. This step ensures your eggnog feels luxuriously smooth rather than chalky or thick.
Step 5: Add the Coconut Milk
Pour the entire can of full-fat coconut milk into the bowl with your strained cashew cream. Whisk together thoroughly until no white streaks remain and the mixture looks uniform and creamy.
Step 6: Whisk the Egg Yolks and Sweetener
In a separate small bowl, whisk together 6 pasteurized egg yolks with 1/4 cup maple syrup until the mixture becomes pale and slightly thickened, about 2 to 3 minutes. Whisking aerates the yolks and helps them incorporate smoothly into the cream base without scrambling.
Step 7: Temper and Combine the Eggs
Slowly pour the egg mixture into the cashew cream base while whisking constantly, which prevents the eggs from cooking when they hit the cold liquid. This technique, called tempering, ensures silky eggs throughout your eggnog rather than cooked scrambled bits.
Step 8: Add Spices and Vanilla
Whisk in 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon cinnamon, and a pinch of sea salt. These warm spices are the signature flavor of eggnog, and the salt enhances all the other flavors without tasting salty itself.
Step 9: Chill and Rest
Pour your finished eggnog into a glass pitcher and refrigerate for at least 2 hours, though overnight is ideal. Chilling allows the flavors to meld together and creates a silky texture as the mixture sets slightly.
Step 10: Stir and Serve
Give the eggnog a gentle stir before serving, as coconut milk may separate slightly during storage. Pour into glasses, top with a pinch of nutmeg, and enjoy straight or spiked with your favorite spirit.
Pro Tip: Make this recipe up to 48 hours ahead of serving, which gives the spice flavors time to develop and intensify, resulting in richer, more complex eggnog.
Tips for the Best Dairy Free Eggnog
- Use a high-speed blender like a Vitamix or Ninja to create the silkiest cashew cream base. Regular blenders may leave gritty bits that ruin the texture.
- Don’t skip the straining step after blending cashews, even though it seems tedious. This is what separates good eggnog from great eggnog with a truly luxurious mouthfeel.
- Toast your nutmeg before grating by holding it briefly over a flame or in a dry pan for 10 seconds to wake up the oils and maximize flavor impact.
- If you prefer thicker eggnog, reduce the almond milk to 3/4 cup and use an extra 1/4 cup of soaked cashews blended with coconut milk instead.
- Taste before serving and adjust sweetness or spice to your preference, as this is your kitchen and your palate matters most.
Common Mistakes to Avoid
- Using light coconut milk instead of full-fat results in thin, watery eggnog that lacks the silky texture people crave. Full-fat is essential for the right consistency.
- Skipping the soaking step with cashews or using boiling water that’s too hot can create a bitter or off-tasting cream base that ruins the entire batch.
- Adding egg yolks too quickly without tempering can cause them to scramble into cooked bits in your drink. Always whisk slowly and steadily while adding the eggs.
- Over-blending the cashew mixture can heat it slightly and cause separation later, so blend just until smooth and no longer.
- Forgetting to strain the cashew cream creates a grainy texture that feels unpleasant on the palate rather than silky and luxurious.
Serving Suggestions
This dairy free eggnog shines on its own, but it’s also fantastic paired with holiday treats and served in creative ways. Try it as a sipper after dinner, blended into cocktails, or poured over desserts for extra richness.
- Serve chilled in small glasses with a cinnamon stick as a festive stirrer and garnish
- Spike with spiced rum and top with vegan whipped coconut cream for an adult holiday cocktail
- Pour over vanilla cake, gingerbread, or spice cake as a decadent sauce
- Blend with espresso for a creamy, warming holiday coffee drink
- Pair with sugar cookies, biscotti, or gingersnaps for a classic beverage and treat combo
Variations to Try
- Spiced Rum Eggnog: Add 1/2 cup spiced rum to the finished eggnog and let it rest overnight to allow flavors to develop together for a bolder cocktail version.
- Bourbon Vanilla Eggnog: Substitute 1/2 cup bourbon for alcohol and increase vanilla extract to 1.5 teaspoons for deeper, oaky warmth that pairs beautifully with the spices.
- Peppermint Eggnog: Add 1/2 teaspoon pure peppermint extract and top with crushed candy canes for a festive twist that feels seasonal and fresh.
- Ginger Spiced Eggnog: Add 1/4 teaspoon fresh ground ginger and 1/8 teaspoon ground clove for extra warmth and complexity that adds dimension to the spice profile.
- Chai Eggnog: Replace cinnamon and nutmeg with 1 teaspoon chai spice blend for an exotic variation inspired by Indian tea traditions.
Dietary Adaptations
- Gluten-Free: This recipe is naturally gluten-free, making it safe for anyone with celiac disease or gluten sensitivity without any modifications needed.
- Dairy-Free: This is already a fully dairy-free recipe, so no changes are required for anyone avoiding all dairy products.
- Vegan: Substitute the 6 egg yolks with 1/2 cup aquafaba (liquid from canned chickpeas), though the texture will be slightly less creamy and rich than the egg version.
- Low-Carb/Keto: Replace maple syrup with erythritol or stevia and use unsweetened cashews to reduce sugar content, keeping net carbs very low while maintaining creaminess.
Storage and Reheating
Refrigerator
Store your finished eggnog in a sealed glass pitcher or jar in the coldest part of your fridge. It stays fresh and delicious for up to five days, though flavors taste best within the first three days.
- Always cover the container to prevent flavors from absorbing other fridge smells
- Stir gently before serving since coconut milk may separate slightly during storage
- Check for any off smell or taste before serving, though this rarely happens if properly sealed
Freezer
Eggnog with raw egg yolks should not be frozen due to food safety concerns. If you want to make this recipe for freezing, use pasteurized liquid eggs instead of raw yolks.
- Frozen eggnog may separate when thawed, requiring vigorous whisking to recombine
- The texture becomes less silky after freezing and thawing, so fresh is always better
Reheating
Eggnog is best served chilled and doesn’t require reheating. If you prefer a warm version, gently heat it in a saucepan over low heat while stirring constantly, and never let it simmer or boil.
- Warm eggnog tastes heavenly with a sprinkle of nutmeg and cinnamon on top
- Never microwave eggnog with raw eggs, as uneven heating can cause food safety issues
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 14g |
| Saturated Fat | 9g |
| Carbohydrates | 11g |
| Fiber | 1g |
| Sugar | 9g |
| Protein | 4g |
| Sodium | 45mg |
| Cholesterol | 95mg |
These values are approximate and based on serving eight people from one batch. Actual nutrition varies based on specific brands used and any additional spirits added for cocktail versions.
Frequently Asked Questions
Can I Make This Recipe Without Eggs?
Yes, you can replace the egg yolks with 1/2 cup aquafaba, which is the liquid from canned chickpeas. The texture will be slightly less creamy, but it creates a vegan version that most people find delicious.
How Far Ahead Can I Make This Recipe?
You can make it up to five days in advance, though flavors taste best within the first three days of storage. Making it 24 to 48 hours ahead actually improves flavor as the spices meld together.
What If I Don’t Have a High-Speed Blender?
A regular blender will work, though you may need to blend longer and strain more carefully to remove any gritty bits. You could also soak the cashews even longer to soften them more, which helps with smoother blending.
Is This Safe to Consume With Raw Eggs?
Raw eggs carry a small food safety risk, so using pasteurized eggs is recommended. Most grocery stores sell pasteurized eggs in the same section as regular eggs, and they work perfectly for this recipe.
Can I Use Coconut Cream Instead of Coconut Milk?
Coconut cream will make the eggnog much thicker and richer, so reduce it to 3/4 can and increase almond milk to 1.5 cups to balance the consistency. The taste will be more intensely coconut-forward with this swap.
What’s the Best Type of Rum to Add?
Spiced rum is perfect for eggnog because the spices already in the drink complement it beautifully. Dark or aged rum also works wonderfully, while light rum tends to get lost in the flavor profile.
Final Thoughts
This dairy free eggnog proves that you don’t need cream and milk to create something absolutely luxurious and festive. Every batch I make disappears quickly, and I’ve stopped apologizing for serving dairy-free because honestly, nobody can tell the difference.
The next time you’re planning a holiday gathering, make a batch of this eggnog and watch people’s faces light up when they taste it. You’ll earn major points for inclusivity and flavor, and you might just convert some die-hard dairy fans in the process.
Explore More Holiday Beverages
If you loved this dairy free eggnog recipe, you’ll enjoy exploring other creative holiday drinks that work beautifully for your gatherings and celebrations.
Try making a batch of hot cocoa mix without dry milk for another cozy, dairy-free option that’s perfect for cold winter days. You can also whip up a refreshing strawberry horchata recipe for a lighter beverage that works beautifully year-round or as a sweet complement to holiday meals.
Dairy Free Eggnog
Ingredients
Equipment
Method
- Pour 1 cup raw cashews into a bowl and cover with hot water. Let soak for 30 minutes.
- Drain and rinse the soaked cashews under cool running water.
- Add drained cashews and 1 cup unsweetened almond milk to a high-speed blender. Blend on high for 60 to 90 seconds until smooth.
- Strain the cashew mixture through a fine mesh strainer into a large mixing bowl, pressing with a spoon to extract all liquid.
- Pour 1 can (13.5 oz) full-fat coconut milk into the bowl and whisk until uniform.
- In a separate bowl, whisk 6 egg yolks with 1/4 cup maple syrup until pale and slightly thickened, about 2 to 3 minutes.
- Slowly pour the egg mixture into the cashew-coconut base while whisking constantly to temper the eggs.
- Whisk in 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, and a pinch of sea salt.
- Transfer the eggnog to a glass pitcher and refrigerate for at least 2 hours or overnight for best flavor.
- Stir gently before serving, garnish with additional nutmeg, and optionally spike with 1/2 cup rum or brandy.