Why does dairy-free eggnog curdle?

Eggnog curdles because of the use of egg yolks and dairy (or dairy substitutes in this case). To prevent this, make sure to warm the liquid completely, and slowly combine the eggs and coconut milk, whisking constantly.

Do you serve coconut milk eggnog hot or cold?

Like classic eggnog, this dairy-free eggnog recipe can be served hot or cold depending on your preference! If reheating, warm the liquid over medium heat, stirring carefully, and being careful not to let it come to a boil.

Can I make this recipe ahead of time?

Yes, in fact, I recommend making the eggnog ahead of time so the flavors can meld. Then, you can easily tweak the spices and alcohol (if using) before serving. Example: If it’s too rich, simply add more almond milk or a lighter non-dairy milk besides coconut such as oat milk , almond milk, or cashew milk. Stored in an airtight container in the fridge, leftover eggnog will keep fresh in the refrigerator for up to 4 days.

Can I prepare a large batch?

Yes! Feel free to double or triple the recipe when serving a crowd. See instructions!

The Best Dairy Free Eggnog Recipe

Description

Skip storebought options, and make this easy coconut milk eggnog recipe for a dairy-free, gluten-free, refined sugar-free take on a classic holiday drink!

Ingredients

Units Scale

3 large egg yolks (save the egg whites for a frothy topping - see notes)
1/4 to 1/3 cup maple syrup or coconut sugar for nuttier taste, adjust to desired sweetness
2 - 13.66 ounce cans (3 cups) canned coconut milk or coconut milk lite
1/2 teaspoon cinnamon
Pinch sea salt
1/2 teaspoon grated nutmeg or 1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 - 1 1/2 ounces rum or 1/2 - 1 teaspoon rum extract
Optional Toppings - cinnamon, grated nutmeg, coconut whipped cream, frothy egg whites (see notes)

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Instructions

In a medium-sized mixing bowl, whisk together the egg yolks and maple syrup or blender until smooth. Set aside.
In a medium-sized saucepan, combine the coconut milk, nutmeg, and cinnamon over medium-high heat until simmering,
Slowly pour 1 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Repeat with another ½ to 1 cup until most of the milk has been added to the egg mixture. Gradually pour the egg and coconut milk mixture back into the saucepan, stirring all the while.
Continue to heat over medium heat, whisking until it thickens or about 3- 5 minutes. Do not allow the mixture to boil (see notes).
Once the eggnog has thickened, remove it from the heat and stir in the vanilla extract and rum or rum extract. At this point, if you used grated nutmeg, then pour the eggnog through a fine mesh strainer
Allow the eggnog to cool until it reaches room temperature, then cover or transfer it to an airtight container and refrigerate to chill for at least 2-4 hours before serving to allow the flavors to meld and thicken. Store in the fridge for up to 4 days.

Notes

Egg-Free Option: If skipping the egg yolks, add 1 to 1½ Tablespoons unsalted butter or non-dairy butter, melted, to add back richness and body.

Scaling the Recipe – If doubling the recipe or making it for a larger group, keep in mind you may need to adjust the spices to taste. Add alcohol gradually and taste as you go. Adjust based on the overall preferences!

Gluten-Free Ingredient Tip – Some flavored rums may include additives or flavorings that could contain gluten, so it’s important to check labels or contact the manufacturer.

Texture Tip – If you accidentally curdle the eggs or find the eggnog mixture still a little gritty after straining, then add the entire mixture to a blender and blend until smooth.

Egg White Froth Topping – Add ⅓ cup egg whites (room temp) + 1 teaspoon sugar (optional) to a medium-sized bowl. Hold a metal whisk in your dominant hand and whisk the egg whites at a slow pace until they’re fluffy. Gently top each drink with the foam, and enjoy.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: drink
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 156
Sugar: 10.1 g
Sodium: 393.4 mg
Fat: 10.3 g
Saturated Fat: 7.9 g
Carbohydrates: 11.5 g
Fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 92.2 mg