Coconut Milk Eggnog Soy and Dairy Free
Indulge in the creamy, festive flavors of this Coconut Milk Eggnog, a soy- and dairy-free twist on the classic holiday beverage. Made with rich full-fat coconut milk and delicately sweetened with maple syrup, this velvety drink gets its spiced warmth from a blend of ground nutmeg and cinnamon. The recipe uses egg yolks for a naturally luscious texture, while vanilla extract adds a comforting note of sweetness. Whether you enjoy it as-is or with a splash of rum or bourbon, this homemade eggnog is sure to be a hit at any holiday gathering. Ready in just 25 minutes and chilled to perfection, it’s a delightful, allergen-friendly treat for sipping by the fire!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened coconut milk beverage
- 4 large Egg yolks
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cinnamon
- 1 pinch Pinch of salt
- 2 tablespoons Optional rum or bourbon
- 0.25 teaspoon Ground nutmeg (for garnish)
Instructions
In a medium-sized saucepan, whisk together the full-fat coconut milk, unsweetened coconut milk beverage, maple syrup, ground nutmeg, ground cinnamon, and a pinch of salt.
Warm the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil.
While the coconut milk mixture is warming, whisk the egg yolks in a separate mixing bowl until they become pale and slightly thickened.
Once the coconut milk mixture is warm, slowly pour about 1/2 cup of it into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
Slowly pour the tempered egg mixture back into the saucepan with the coconut milk, whisking continuously.
Reduce the heat to low and continue stirring the mixture with a wooden spoon or spatula. Cook until the eggnog thickens slightly and coats the back of the spoon, about 5–8 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract (and optional rum or bourbon if using).
Let the eggnog cool slightly before transferring it to a container. Cover and refrigerate for at least 2 hours or until chilled.
Before serving, whisk the eggnog to blend any settled ingredients. Pour into glasses, sprinkle with a pinch of ground nutmeg, and enjoy!
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 70.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 197 mg | 15% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
