• Rhia Martine

Dairy Free Eggnog

Updated: Jan 1

With the holidays quickly approaching, I've decided to go outside of my cookie comfort zone and whip up a few different holiday treats! Starting off with some good old fashioned eggnog.

Eggnog has honestly never been a favourite of mine as I like to stay away from such heavy doses of dairy, but it is a go to for some of my loved ones. This year I figured I would try and make a version that is a little lighter on the stomach that I can get behind, and this version made with almond and coconut milk definitely did the trick!


Dairy Free Eggnog


  • 6 organic eggs

  • 3 tablespoons of pure maple syrup

  • ¾ cup of canned organic coconut milk,

  • 1 ½ cups of organic unsweetened almond milk

  • 1 tablespoon of vanilla extract

  • Ground nutmeg

  • Ground cinnamon


  • Separate the 6 eggs

  • Beat the egg whites in your stand mixer on medium-high speed until frothy with soft peaks, then transfer to a separate bowl

  • In your stand mixer, beat egg yolks and 3 tablespoons of maple syrup until it becomes creamy, then slowly add in 1 ½ cups of almond milk, followed by ¾ cup of coconut milk, and 1 tablespoon of vanilla, then lastly whisk in your prepared egg whites until all is fully combined and creamy

  • To finish off, I like to add in a pinch or 2 of cinnamon and nutmeg and whisk in until just combined

  • Pour your eggnog into large jars and let chill covered in your fridge for a few hours prior to serving

  • Garnish each glass with a sprinkle of nutmeg on top and a cinnamon stir stick if you're feeling extra fancy


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