You are here

Dairy-Free Egg Nog

December 5, 2013

Main Image

I wish I could express in words how much I love egg nog. It’s so creamy, rich, sweet, and familiar tasting. Unfortunately I’m super lactose intolerant so drinking it isn’t really an option for me (Tragedy, I know). There are a few good dairy-free egg nog options out there but they all lack that deliciously creamy perfect eggnoggy taste. This year, I’m taking things into my own hands and making it at home.

I was nervous that it would be weird or too cinnamon-y as most dairy-free options of classics can be, but OMG guys it’s so good. Almost too good! I wish I could send you all a jar of this to try for yourself . . . Or you could just make it I suppose. It has the perfect consistency. The only thing I would change next time is a little less nutmeg and cinnamon. I’m going to keep experimenting with this for the next few weeks so will keep you posted. Let me know if you do as well!


  • 6 egg yolks
  • 1/2 cup sugar
  • 1 1/2 cups almond milk (or other dairy-free milk)
  • 1 stick whole cinnamon
  • 20 ounces coconut milk
  • 2 tsps pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 6 to 8 tbsps rum/brandy (optional)


  1. In a medium bowl, combine the egg yolks and sugar.
  2. Whisk briskly until thickened. Set the bowl aside.
  3. In a medium saucepan over medium heat, slowly heat the almond milk with the cinnamon stick, stirring frequently, until the cinnamon becomes fragrant and the milk has been reduced by about one-third.
  4. Remove the saucepan from the heat, and discard the cinnamon stick.
  5. Pour the reduced milk it very slowly into the egg yolk and sugar mixture, whisking constantly.
  6. Return the mixture to the saucepan, and stir in the coconut milk.
  7. Return the saucepan to the stovetop, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit (don’t let it break into a full rolling boil, or it will curdle) and starts to thicken.
  8. Remove the pan from the heat, stir in the vanilla, nutmeg, and ground cinnamon.
  9. Stir in the optional rum.
  10. Chill completely in the refrigerator until ready to serve.



Julia Dzafic is the founder of Lemon Stripes, a fashion blog and online boutique where she writes about her adventures in style, healthy cooking, and life as a married young woman in New York City. You can connect with Julia on FacebookTwitter, and Instagram.