Eggnog is a delicious treat holiday season treat, but store-bought versions often have pasteurized eggs, tremendous amounts of sweeteners, and other additives. This traditional homemade eggnog recipe is a great source of beneficial fats, protein, spices, and optional warmth from the alcohol.
Homemade Eggnog Recipe With Coconut Milk
Eggnog can be a health food when it’s made traditionally (and you can totally make this homemade version non-alcoholic). Most eggnog recipes use whole milk and heavy cream but this one uses coconut milk for that rich, creamy taste. It has many of the benefits of coconut, especially the beneficial medium chain fatty acids. It does have a noticeable coconut flavor, but I think it tastes even better with the spiced dark rum!
The addition of rum or brandy also makes this a keep-a-smile-on-your-face-because-the-kids-get-to-stay-up-past-midnight-on-Christmas-Eve beverage.
Eggnog from the grocery store uses pasteurized eggs to prevent salmonella poisoning, but it also destroys some of the nutrients. I’m okay with using lightly cooked eggs in this recipe because I get mine from a healthy source. If you don’t have your own coop, then look for free-range or pastured eggs from healthy hens.
How to Use the Egg Whites
Since this recipe just uses the egg yolks, you’ll have some egg whites left over. Here are a few ideas of what to do with them.
Serving Dairy-Free Eggnog
You can garnish your holiday drink with a sprinkle of nutmeg or cinnamon across the top. Or you can add some whipped cream (like this coconut whipped cream). And if you really just don’t love eggnog, then try some of this homemade hot chocolate instead.
I’ve never been a huge fan of store-bought eggnog, but I think this is the best eggnog. Try it! You might love it too!
Dairy-Free Homemade Eggnog
Servings
Ingredients
- 6 cups coconut milk
- 1 TBSP vanilla extract
- 6 egg yolks
- ¼ cup honey (or or cane sugar, or a few drops of stevia extract, optional)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ cup spiced rum (or brandy, optional)
Instructions
The Easy Version of Traditional Eggnog
- Combine milk, raw eggs, honey, spices, and honey in a Vitamix or high powered blender and blend until smooth.
- SLOWLY bring the eggnog mixture up to low heat in a medium saucepan on the stovetop, being careful not to let it boil. When it’s warmed and barely starting to thicken, it’s ready.
- Chill in refrigerator for a few hours or overnight and whisk in alcohol just before serving.
Classic Eggnog
- In a medium saucepan, heat coconut milk and vanilla over low heat until warm.
- Whisk together the egg yolks, sugar, and spices or blend in a blender.
- While whisking/blending, slowly add about half of the hot milk mixture to the egg mixture to warm it.
- Pour the whole mixture back into the saucepan.
- Heat over low heat, whisking constantly until barely starting to thicken.
- Remove from heat.
- Stir in rum or brandy and serve hot or cold.
Nutrition
Notes
- This thickens up best if you leave it in the fridge overnight before drinking.
- Adjust the sweetness, spice, and alcohol levels to your preference.
- Store in an airtight container in the refrigerator for up to 3 days, whisking in alcohol just before serving.
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What’s your favorite holiday beverage? Share below!
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