Dairy Free Eggnog Recipe

Indulge in the rich, creamy texture of traditional eggnog without the dairy! This decadent recipe uses hemp milk and coconut milk for a luxuriously smooth and subtly sweet flavor. Made with pasteurized eggs (for safety) and a touch of warming nutmeg, it's the perfect festive treat. Easily customizable with your favorite rum or extract!

Prep Time 15 mins

Cook Time 20 mins

Calories 327.1 kcal

Protein 14g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Dairy Free Eggnog

4 large egg yolks
1/3 cup (60g) granulated sugar + 1 tablespoon (12g) granulated sugar
Soya Milk
1 cup (240ml) full-fat coconut milk
Rum
1/4 teaspoon ground nutmeg
4 large egg whites

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How to Make Dairy Free Eggnog

In a large bowl, beat 4 large egg yolks until pale yellow and lemon-colored.
Gradually add 1/3 cup (60g) granulated sugar, beating constantly until fully dissolved and the mixture is thick and pale.
In a medium saucepan, combine 1 cup (240ml) hemp milk, 1 cup (240ml) full-fat coconut milk, and 1/4 teaspoon ground nutmeg.
Heat over medium heat, stirring frequently, until the mixture is steaming but not boiling. Do not boil.
Temper the hot milk mixture into the egg yolk mixture by slowly whisking a small amount of the hot milk into the eggs, then gradually whisking in the remaining milk. This prevents the eggs from scrambling.
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the mixture reaches 160°F (71°C) on a candy thermometer. This will take about 5-7 minutes.
Remove from heat and stir in 2 tablespoons (30ml) of your favorite rum or 1 teaspoon of rum extract (optional).
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Pour into a container, cover, and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
When ready to serve, in a clean, dry bowl, beat 4 large egg whites until soft peaks form.
Gradually add 1 tablespoon (12g) granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the whipped egg whites into the chilled eggnog mixture until just combined. Do not overmix.
Serve immediately and enjoy!