How to Make Dairy-Free Spiked Eggnog

This Dairy-Free Spiked Eggnog is just the cocktail you need to jumpstart the holiday festivities! Discover just how easy it is to make this creamy beverage.

Jump to Recipe

The Signature Drink of the Holiday Season

There's no better drink to celebrate Christmas than eggnog. This classic cocktail is a holiday favorite for many reasons! For starters, it has all the best elements of Christmas in a glass. From rich nutmeg to smokey bourbon, eggnog embodies that flavors of the holiday season. Its dessert-like decadence makes it easy to drink and, at times, maybe a little too easy to drink!

This Christmas, the traditional eggnog is getting a unique twist! While eggnog is typically a very dairy heavy drink, this recipe is 100% dairy-free. Coconut milk is used as a replacement for cream and almond milk in place of cow's milk to make this a lactose free alternative. It preserves the same consistency and deliciousness of the traditional recipe, just sans dairy. So, prepare yourself for this festive recipe to become your new holiday staple!

What Exactly is Eggnog?

Eggnog, historically known as milk punch or an egg milk punch mixed with alcohol, is traditionally served during the holiday season. This rich, chilled, and sweetened beverage is typically made with dairy-based products. The classic recipe calls for milk, cream, sugar, egg yolks and whipped egg whites. As for the alcohol, eggnog originally used rum for its boozy element. Today, usually a mixture of dark rum and Cognac are used. However, bourbon or whiskey can also serve as the alcohol component of this cocktail.

Did you know that eggnog dates back to the medieval times in Great Britain? Eggnog then made its way over to the American colonies in the 18th century. During this time, eggs and rum were abundant; which, made this beverage easy to make with the few resources available then. The drink became a holiday staple due to its aromatic flavors that embodied winter; such as cinnamon, nutmeg, and vanilla bean.

Fast forward to today, and eggnog is still a staple at Christmastime. In fact, it's averaged that 135 million pounds of eggnog are drank each year by Americans! Although the drink is most popular in December, sales of eggnog begin to spike as early as October. It is one of the most popular beverages to have at holiday parties and often sold out during the week of Christmas. So instead of trying to buy your eggnog, why not make a homemade version that is so much better? With just a few ingredients, you can easily be on your way to making a whole batch of dairy-free eggnog for all the adults to enjoy.

Best Alcohol for Spiked Eggnog

As mentioned above, rum was traditionally used to make spiked eggnog. However, today there are so many different options to choose from! But how do we know which alcohol is best for our dairy-free eggnog recipe? Changing up the alcohol in the eggnog can change the flavor of the entire drink itself. So, it's important to understand the flavor profiles of each option. This will help us choose the liquor that best compliments the eggnog. Here is a small guide to help you out.

• Bourbon/Whiskey: These are the more smokey liquors that will bring a great balance to the sweetness of an eggnog! If you love a good smokey undertone, then I would highly suggest this paring. Some bourbons or whiskeys even have a slight caramel undertone!
• Spiced Rum: This liquor was originally paired with eggnog for a reason. It offers a spicy kick that effortlessly compliments the sweet eggnog! The spiced rum carries a punch of flavors like vanilla, cloves and cinnamon. Combined with the flavors of eggnog, the two yield an ideal taste.
• Brandy: This is the absolute perfect pairing for those who love a strong drink! The brandy will bring floral hints along with a nice warm tone. A brandy spiked eggnog is sure to make you feel all warm and fuzzy. This is a great example of what a winter drink is made of!
• Baileys: This one is a fun one, and for good reasons. Baileys is 17% alcohol and offers many different flavors such as apple pie, chocolate, and more. You get to be creative here with the flavorings you would like to add to your eggnog! Given that Baileys is a very mild liquor, it works on the same level as the eggnog and pairs beautifully. This is a great option for those who don't love a strong drink.

For this recipe, we'll be using bourbon in place of the traditional rum. I like to use bourbon for this dairy-free eggnog because the smokey flavors and undertones of vanilla, caramel, and oak pair beautifully with our sweet eggnog. Ultimately, the decision is up to you! If you aren't a fan of whiskey or bourbon, then you can opt for rum, brandy, or baileys. While the amount of alcohol in the recipe won't change, the overall taste of the drink will be altered. So, keep that in mind when deciding on your liquor.

How Do You Make Eggnog Dairy-Free?

Now that we know eggnog is usually made with milk and cream, the question becomes... how do we substitute these main ingredients? Luckily, I have a simple answer: coconut milk and almond milk! While you can use any kind of nut milk in place of cow's milk, coconut milk is an easy dairy-free substitute for cream. Its consistency mirrors the heaviness of cream. Furthermore, it has a sweeter flavor which adds to our eggnog! Just be sure to blend the beverage together after chilling for more than 24 hours. I will further explain below!

As for the almond milk, this will be used in place of the cow's milk that's used alongside cream in traditional eggnog recipes. I like to use unsweetened almond milk here because it has a nutty taste that pairs well with the sweet coconut milk. It's also very light and has a similar consistency to that of cow's milk. If you're looking to create an eggnog with a thicker consistency, you can pair the coconut milk with either hemp or oat milk, instead of almond milk. This will yield a thick, heavy eggnog.

Now the final question, why are we making eggnog dairy-free? First, it's estimated that thirty to fifty million Americans are lactose intolerant. This means that they lack the enzyme that breaks down and digest lactose based products. Furthermore, while there has been a surge in dairy-free eggnog products over recent years, many of those products have significant levels of sugar. Finally, while the holidays are filled with so much delicious food and drinks, sometimes you just need a lighter option. This dairy-free spiked eggnog satisfies the eggnog craving without the dairy and uses less than half a cup of sugar!

Turning Eggs Into Eggnog

At this point you're probably wondering how we turn eggs into a tasty cocktail. The easiest way to answer that question is by diving into the recipe! First thing is first, start by separating four egg yolks and egg whites. Once you have the separated egg yolks, add them to a medium-sized bowl. Then, take an electric mixer and begin to beat the yolks on a medium speed for two minutes. Once the yolks turn a pale yellow color, gradually add in one third cup of cane sugar. While the sugar is being added, remember to continue to beat the yolks until the sugar is dissolved. This process will take another two to three minutes.

In another bowl, combine the almond milk and can of coconut milk. You may be wondering why we are combining the two milk alternatives. It is simply because the two combined make for a sweeter flavor that best mimics the consistency of a traditional milk-based eggnog. Before we can combine the milk and egg yolks, we first need to beat the milk to thicken it. This will also help to separate and combine the top layer of the coconut milk that's thicker. Use the electric mixer for about two minutes on low speed to combine the dairy-free milks.

Once the milk mixture has thickened, pour in the egg yolks and stir to combine. You can either use a whisk here or use the electric mixer again. Now for the fun part- the alcohol! Slowly pour in four ounces of bourbon, or your preferred liquor, whisking to combine. If you like your drinks on the stronger side, add another ounce or two in there. Then, add one teaspoon of nutmeg to the eggnog. The nutmeg will give the eggnog its distinct flavor. Note that while we only add one teaspoon here, we will be garnishing the top of the drinks with more nutmeg. So, there will be plenty of sweet, nutty flavor to our eggnog!

Adding the Egg Whites to the Eggnog

Time for the last step of the recipe: adding the egg whites. Grab another bowl and add the egg whites to it. Once again, use the mixer to beat on medium-low speed for two minutes. Be patient, as the goal is for the egg whites to form soft peaks. It is important to take your time! If you are too impatient and go a little crazy on the beating, you could lose the desired consistency we are going for. Soft peaks barely hold their shape and begin to fall once the beaters are lifted. We'll transform the soft peaks into stiff peaks by adding sugar.

To form stiff peaks, add one tablespoon of sugar and continue to beat the egg whites. Stiff peaks stand straight up when the beaters are lifted and the tips don't curl. If the peaks begin to fall, continue to beat for another minute or so. Once the stiff peaks of the egg whites have formed, it's time to combine the egg white mixture with our egg yolk and dairy-free milk mixture. Slowly pour the whisked egg whites into the eggnog and use a whisk to combine the two. You may have to whisk for about a minute in order to thoroughly incorporate the two. Once combined, refrigerate the eggnog for at least 30 minutes.

How to Chill and Garnish the Eggnog

While the eggnog is chilling, let's chat a bit about the importance of chill time. First, note that it's best to chill for an hour, or even overnight, but 30 minutes will do if you're in a rush. We allow the eggnog to chill as it accentuates its flavors. Some people actually prefer to "age" their eggnog in the fridge for days at a time as it creates a very different complex flavor profile. Some also like to serve it right after making it.

The choice is really up to you, however a safe bet is to chill the drink beforehand for a minimum of 30 minutes. This will again allow for a better tasting eggnog as the flavors deepen; furthermore, you'll be able to serve a perfectly chilled, creamy drink! While eggnog is customary served chilled, you can serve it lukewarm, if desired. Just warm in the microwave at 30 second bursts for about four to six rounds until it's reached the desired temperature. Do not boil, as this can actually cook the eggs!

While the eggnog is chilling, prepare the glasses. Grab four cocktail glasses and dip the rims in a bit of almond milk to wet them. Then, combine brown sugar and cinnamon for a winter-spiced mixture. Line the rims in this mixture, both inside and outside. Once the eggnog has chilled, it's important to whisk one more time before pouring into the prepared glasses. Finally, I like to finish my eggnog with a bit of nutmeg spice on top and a cinnamon stick. You can also add a star of anise for a more festive garnish! Once you have your desired finishing touches, serve and enjoy!

Best Tips for Storing

Whether you chill and store your eggnog for hours or days, it's always important to whisk it before serving. This is because we used coconut milk in the recipe; which, will settle a bit overtime. Just as coconut milk has a thick top layer when it's first opened, that same layer will start to form when refrigerated. Luckily, there are a few tips to further prevent this if you plan to store your eggnog for multiple days!

• Mix the Coconut Milk Alone: Before combining it with the almond milk, you can use an electric mixer to beat the coconut milk on its own. This will help to further break up any thick parts and combine the milk.
• Remove the Coconut Cream: That top layer of the canned coconut milk is called coconut cream. If you aren't a fan of the consistency, simple remove it. Then, add the rest of the coconut milk into the bowl with your almond milk. Note that you may need to use more almond milk to make up for the missing coconut cream.
• Heat it Up: Prior to combining it with the almond milk, you can heat up the coconut milk is a saucepan. This will "melt" the coconut cream and provide the same consistency throughout the coconut milk. Just remember to allow it to cool to room temperature before whisking in the egg yolks!

If you want to skip these tips and opt for an easy solution after chilling, simply blend the eggnog if it's been refrigerated for more than 24 hours. This will ensure you have a beautiful, creamy consistency throughout your drink.