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Eggnog is a delicious holiday treat, but store bought versions often contain pasteurized ingredients, 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.
Coconut Milk Eggnog Recipe
Eggnog can almost be a health food when made traditionally (and the alcohol is completely optional in this recipe). The base is coconut milk, which contains many of the benefits of coconut, especially the beneficial medium chain fatty acids.
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.
I’ve never been a huge fan of store-bought eggnog, but I really like this recipe. Try it! You might too!
Dairy-free Coconut Milk Eggnog Recipe (with or without Alcohol)
Ingredients
- 6 cups or 3½ 13.5 oz cans coconut milk
- 1 TBSP vanilla extract
- 6 egg yolks
- ¼ cup honey or cane sugar or a few drops of stevia extract optional
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- ¼ cup spiced rum or brandy optional
Instructions
How To Make (Easy Version)
- Put all ingredients except alcohol in Vitamix or high powered blender and blend until smooth.
- SLOWLY bring up to low heat in a medium saucepan, being careful not to let it boil. When it is warmed and barely starting to thicken, it is ready.
- Chill in refrigerator for a few hours or overnight and whisk in alcohol just before serving.
How To Make (Traditional Way)
- 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 coconut mixture to the egg yolks 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.
- Enjoy!
Notes
Nutrition
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What’s your favorite holiday beverage? Share below!
Homemade Healing Salve
Instead of using coconut milk from the store, make your own by just blending shredded coconut with some water, I even add hemp to the mix and you can use chia seeds to make it a bit thicker. Add tocotrienols to help with emulsifying and to add lots of vitamin E and some natural low glycemic sweetness
Im gonna try this tonight with some modifications!
Please: What are tocotrienols?
Does it taste better if I give it time to chill vs. serving it right away?
what do I look for when buying coconut milk? is it in refrig? in a can? brands?
I made this the other day and it was delicious! I used Almond milk instead of coconut because that’s what I had on hand, used only 2 T of honey and added Xanthan Gum at the end to thicken it up even more. It was delicious and I’ll definitely be making it again!
Sounds yummy! Can you bring it up to heat in the vita mix, like when making soup?
Yep… Works great
I might need to bring some of this to our holiday gathering today…sounds delicious!
I haven’t had egg nog in like 20 years and it was a favorite of mine while growing up! This healthy version sounds delicious. Guess what I’ll be making today?!
Hi – Great web site. You mention that sugar is optional.. I have been off all sugar and grains (and most other carbs for that matter) and as a result have lost 100 lbs in less then a year. That’s a different story but I certainly buy into your premise.. back to my question… since I do not eat sugar, honey, etc… does this still taste yummy withiot the sweetner?
Thanks!!
Yep… that’s how I drink it. If you’ve been off it all for that long, even the coconut will probably taste slightly sweet to you too.
How long will this stay good for?
This looks amazing. I think I will try it. Thanks, Mama!