This eggnog recipe is SO yummy and should definitely make it’s way into your holiday traditions. It really is the best dairy free eggnog. Made with almond milk and the classic eggs, sugar, and spices, you really can’t go wrong. No trick or weird ingredients. Just dairy free and creamy with all those warm holiday spices that you live for!
Best Dairy Free Eggnog Recipe
Making my dairy free eggnog recipe has been a goal this entire holiday season. We absolutely love eggnog in our house. I grew up drink so much more of it than I even want to admit when it was Thanksgiving and Christmas time. So of course, I can’t even resist buying some whenever I see it in the stores. My kids are now addicted too. I think it would be a year round treat if we could manage to make it that often.
Normally, I love the stuff out of the carton in the stores but one year we got curious and decided to make our own. Woah- homemade eggnog is actual heaven in a cup! It’s one of those things, like fresh pasta, or a homemade pie, where the store bought just doesn’t come close.
We drank a lot of that stuff that year. Now we are dairy free, though, so all that cream and milk had to go but my daughter has still been asking for eggnog. Of course this means I had to make a recipe.
Homemade Almond Milk Eggnog
Making this almond milk eggnog is super easy. There is one trick to follow religiously- heat low and slow and be patient. When you are cooking eggs in a liquid mixture like this for the purpose of thickening it up, almost like a custard, heating too fast will just give you scrambled eggs. Trust me, you don’t want to be serving or drinking some weird spiced scrambled egg liquid. Gross!
Follow that rule, and you’re golden. In a large saucepan, mix your egg yolks (just the yolks, not the whites- save the whites for some meringue cookies), and sugar. Whisk it together until creamy, then add half of your almond milk and whisk until completely mixed in. Turn the burner on low heat and continue whisking until a thermometer reads 180F. This will take around 10 or more minutes depending on your particular stove.
If you do wind up accidentally coming out with a grainy texture in your eggnog from over heating too quickly, simply put it in the blender for a minute to smooth it out.
Once your egg and milk mixture has reached 180F, remove from the heat and slowly stir in the rest of the almond milk. Whisk in your spices and place in a glass jar to keep in the fridge. Let this mixture cool in the fridge for at least 2-3 hours to let it thicken and chill. Enjoy with a shot of rum or brandy, or just plain with some sprinkled nutmeg on top!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- Hot Chocolate Mix – dairy free
- Gluten Free Gingerbread House
- Flaky Gluten Free Pie Crust
- Chickpea Molasses Cookies
- 9 Egg Yolks (just yolks, not whites)
- 3/4 cup Sugar
- 4 cups Almond Milk
- 1 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Cloves
- In a medium sauce pan, whisk together your yolks and sugar until creamy.
- Add in 2 cups of Almond Milk and whisk until thoroughly combined.
- Turn on low heat and continue whisking until a thermometer reads 180F in the mixture (be patient and don't heat too quickly, may take 10-15 minutes depending on your stove).
- Once that temperature has been reached, then you can remove from heat and slowly add in the rest of the Almond milk mixing well.
- Add your spices and whisk all together.
- Store in a jar in the fridge to chill for at least 2-3 hours while it thickens.
- Enjoy plain or with a shot of rum or brandy or just a sprinkling of extra nutmeg!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 263Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 332mgSodium: 23mgCarbohydrates: 38gFiber: 1gSugar: 36gProtein: 6g