Let's take a classic holiday recipe and turn it up a notch - this recipe for homemade Dairy Free Eggnog is actually easier than you think, and gives you all the creamy goodness you want without any of the cow's milk.
Okay y'all... I had to make the FIRST drink recipe on Coined Cuisine extra special. And who doesn't love a good eggnog during the holidays? Maybe people who don't drink dairy, that's who. Well look no further - this recipe takes oat milk and creates a super creamy, perfectly spiced eggnog that you'll crave all holiday season!
Ingredients
- Extra Creamy Oat Milk - The base of this non-dairy eggnog recipe is oat milk. If you can find the carton marketed as "extra-creamy", use that... if not, any plain oat milk will be fine. Oat milk is naturally thicker than most other dairy-free milk options.
- Egg Yolks - You can't have eggnog without egg yolks! The recipe will temper the egg yolks so they are fully cooked and incorporated into the drink. And don't worry, I have a recipe coming soon where you can use those egg whites!
- Holiday Spices - Cinnamon and nutmeg are staples for that holiday feel. I also use a pinch of allspice, but this is optional. See below for some other super tasty spice suggestions!
- Alcohol (optional) - The standard recipe for this alcohol-free. But if that's your thing, I include instructions on how to stir in some bourbon or whiskey towards the end of the cooking process!
How to Make Homemade Dairy-Free EggNog (without Coconut)
So we're going to make a creamy, dreamy dairy free eggnog without coconut milk or almond milk. The key? Extra-creamy oat milk!
- Start out by whisking your egg yolks and sugar together until light and fluffy.
- In a large pot, heat your milk and spices to a moderate simmer, being sure to stir continuously.
- Spoon the hot milk into the egg bowl to temper the eggs. Stir until combined - but you don't need to use the entire pot of milk.
- Pour the tempered eggs back into the pot. Whisk continuously until the eggnog thickens.
- Remove from heat and stir in vanilla + any alcohol if you're using that. Let cool and serve with extra cinnamon on top!
Variations/Substitutions
- Instead of cinnamon, nutmeg, and allspice - try 1 tsp. of chai spice for a chai eggnog!
- You can easily spike this by stirring in about ¼ cup of whiskey or bourbon when you're stirring in the vanilla extract.
Other Holiday Recipes You'll Love!
Carrot Soufflé with Crumble Topping
Dairy Free Eggnog
This holiday season, we're throwing out the dairy but keeping the cozy flavors with a glass of Dairy Free Eggnog! Made with oat milk, cinnamon, and nutmeg - you'll be running back to the kitchen for refills.
Ingredients
- 6 ct. egg yolks
- ½ cup granulated sugar
- 3 cups extra-creamy oat milk
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. allspice
- ½ tsp. salt
- ½ tsp. vanilla extract
- ¼ cup bourbon or whiskey optional - if you want spiked eggnog!
Instructions
- In a medium-sized bowl, whisk together the egg yolks and granulated sugar until light and creamy.If you have a hand mixer, use that.
- In a large pot or saucepan, add the milk, cinnamon, nutmeg, allspice, and salt.
- Heat this milk mixture to a simmer, stirring constantly.
- Ladle some of the hot milk to the egg mixture to temper the eggs. You want to add the milk then stir until everything is smooth... you may not need the entire pot of milk for this.
- Pour the tempered egg mixture into the saucepan and whisk constantly until slightly thickened. You should be able to swipe it with your finger off the back of a spoon.
- Remove the pot from heat, then stir in the vanilla and (optional) whiskey or bourbon into the eggnog.
- Refrigerate until chilled. Serve with whipped cream and extra cinnamon on top. Enjoy!
Notes
Homemade dairy-free eggnog will keep in the fridge for 4 days.
It's also freezer friendly! Add any leftovers to a freezer-safe container, allowing room at the top for any expansion, and store for up to 6 months.
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The Coined Breakdown
- Total Cost per serving: $0.67
- Total Cost (4 servings - 32 oz.): $2.69
- Those Other Guys: $4.29 per 32 oz. carton
Did you make this recipe? Let me know what you think!