Dairy-Free Eggnog

A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It’s rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!

Eggnog is one of those things people tend to absolutely love or hate. I didn’t grow up drinking eggnog as a holiday tradition, but Isaac likes it so he introduced me to it a few years ago. As I’m typing this I’m realizing that it’s kind of funny that my Jewish husband is the one who introduced ME to eggnog.

Eggnog in a glass with a cinnamon stick and topped with grated nutmeg.

Anyhow, once I tried eggnog I realized that while I adore the taste of it, I’m not so fond of its heaviness. Plus, there are a ton of ingredients in the packaged stuff that aren’t so EBF-friendly. Heavy cream, corn syrup, thickening agents and preservatives to name a few.

With that in mind I was inspired to create a lightened-up, clean eating eggnog recipe that’s dairy-free, but still rich, thick and loaded with festive holiday spices. I ended up with a delicious creamy beverage that I’d be happy to drink all December long.

BTW, I have a ton more dairy-free recipes if you’re looking!

Healthy eggnog in glassed with nutmeg sprinkled on top. Mini Christmas trees and sticks of cinnamon sticks are in the background.

Lightened up Eggnog

To keep this eggnog light I choose to use a blend of almond and coconut milk, egg yolks and pure maple syrup. No heavy cream or refined sugar here!

I really like the light and sweet flavor that the maple syrup adds, but feel free to experiment with your favorite sweetener. I have a feeling that honey would work really well. You could also try a sugar-free version with stevia. The texture might change a little bit, but I think the eggnog would still taste great.

Ingredients Needed For Eggnog:

  • almond milk – I used unsweetened vanilla. You can also make your own almond milk!
  • coconut milk – either light or regular will work, whatever your preference.
  • egg yolks
  • maple syrup – my favorite natural sweetener, you can use your favorite liquid sweetener of choice.
  • vanilla – a flavor enhancer.
  • cinnamon, ground nutmeg and ground clove – the perfect spice blend!
  • rum or whiskey – totally optional!

How to Serve Eggnog

Eggnog can be served warm or chilled over ice with a pinch of cinnamon or nutmeg on top. It’s a delicious drink to enjoy during the holiday season, with or without a splash of alcohol. One batch makes at least four drinks so it’s perfect for parties too!

Two glasses of clean eating eggnog garnished with cinnamon sticks and nutmeg. Mini Christmas trees are next to the glasses.

Why Does Eggnog Curdle?

Eggnog can curdle quite easily if you’re not careful! It’s very important to keep your stovetop at a medium-low temp. If the saucepan gets too hot or is left on the heat too long your eggnog will curdle. It’s also important to constantly stir your eggnog while it’s on the heat. If you skip this step it can cause the eggnog to curdle.

More Cocktail Recipes to Try

More Holiday Recipes to Try

Be sure to check out the full collection of cocktail recipes and holiday recipes here on EBF!

Dairy Free Eggnog

3 from 11 votes
A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It's rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!
Dairy free egg nog in a glass with cinnamon stick.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4


  • 2cupsvanilla almond milk
  • 1 15 ozcan regular coconut milk
  • 1teaspoonvanilla
  • 1teaspooncinnamon
  • ¼teaspoonfreshly ground nutmeg
  • pinchground cloves
  • 3eggs yolks
  • cupmaple syrup
  • rum or whiskey, optional
  • Cinnamon sticks, for serving


  • Add almond milk, coconut milk, vanilla, cinnamon, nutmeg and cloves to a saucepan and heat over medium heat until simmering (not boiling).
  • Meanwhile, place egg yolks and maple syrup in a blender and blend on low-medium speed for about 30 seconds minutes until mixture is light and fluffy.
  • Once milk is simmering, turn blender on low and slowly add milk mixture a little at a time. It’s important to add the milk slowly to temper the eggs so they don’t curdle!
  • Add eggnog mixture back to saucepan and heat over medium-low heat, whisking constantly until mixture thickens, about 10-15 minutes. At this point the eggnog should be thick enough to coat the back of a spoon.
  • Remove from heat and let eggnog cool to room temperature. Transfer to a jar (I used a mason jar), cover and refrigerate overnight or for a few hours until chilled.
  • Serve chilled over a cube or two of ice with a sprinkle of cinnamon on top and a cinnamon stick. Add a splash of rum or whiskey, if using.


Serving: 1cupCalories: 184kcalCarbohydrates: 24gProtein: 3gFat: 8gFiber: 1gSugar: 20g
Course: Cocktail
Cuisine: American
Keyword: dairy-free eggnog


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Recipe Rating

    1. Lexi
      December 17, 2021 AT 11:07 pm

      Can’t wait to try! How long does it last in mason in fridge for? Thanks!

      1. Brittany Mullins
        December 18, 2021 AT 2:24 pm

        It should last about 3-4 days in the fridge! Let me know how it turns out if you try it. 🙂

    2. Sarah
      November 27, 2020 AT 6:06 am

      2 stars
      Knew it was too good to be true to find a dairy free eggnog recipe. I’m in Scotland and I love that in the US you can buy eggnog like in a milk carton. Nothing over here. So tried to make my own. It didn’t thicken after 15minutes and still longer. A lot of other recipes call for using egg yolks too so I added some of the mix into the egg yolks and back to pot like you would if making custard but then it started to curdle even though it was a low heat & I was constantly stirring. 🙁

      1. Brittany Mullins
        December 8, 2020 AT 1:26 am

        Hey Sarah – Sorry to hear this recipe didn’t turn out for you. My recipe isn’t supposed to get thick like traditional eggnog. It probably started to curdle because the mixture was on the for heat too long. You shouldn’t have needed to add egg yolks.

    3. Donna
      January 14, 2018 AT 10:54 pm

      OMG, that’s looking so delicious.I really love your recipe. The almond milk and coconutmilk are my most favorite.Thanks for putting them together.

      1. Brittany Mullins
        January 15, 2018 AT 4:12 pm

        Thank you so much, Donna.

    4. animeyt
      December 14, 2017 AT 9:48 pm

      This recipe looks fantastic. I really need to try it

    5. Anna
      December 7, 2017 AT 12:07 pm

      Perfect. I was looking for DF eggnog recipe. Thanks Brittany….BTW, love the site name “Bird food” 🙂

      1. Brittany Mullins
        December 8, 2017 AT 11:55 am

        Yay!! I so glad you found this one and I hope you get a chance to try it soon! And thank you so much for the kind words about the name bird food. I like it because it’s easy for folks to remember. 🙂

Parchment paper lined with protein balls.


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