This Dairy Free Paleo Eggnog is thick, rich, creamy, and so delicious! Easily made with 6 simple ingredients. A seasonal drink made over to be so much healthier! You will love it.
I confess- I have never liked the store bought stuff eggnog. It tasted artificial and overly sweet. I was thinking I wasn't going to like my homemade version either, but I actually love it. It's just sweet enough to feel like a treat without tasting like pure sugar. It's spiced just right with cinnamon and freshly grated nutmeg. And it's thick, but not so thick that it coats your mouth for 5 minutes.
Milk for Eggnog
I didn't want to use coconut milk for this because it's strong flavor would interfere with the spices. I was afraid it would be too coconut-y. So almond milk is used, but you can definitely use coconut if you prefer that flavor.
Getting perfectly thick eggnog
When I made this I was patiently stirring and when it finally thickened I was so happy. Then I added the vanilla extract and it completely separated the mixture. I decided to try and blend it up with my immersion blender before totally giving up and yay, it totally worked! Just a second of blending and it was mixed and thick again. So if it separates for you, just blend it quickly. It's also important to not get the mixture over 160° and that will cause it to curdle.
After making it, transfer the eggnog into a sealed container and let it chill in the refrigerator until thoroughly cooled. This process allows the flavors to meld together and results in a thicker consistency. After it has cooled, give it a final stir, pour it into glasses, dust the top with a touch of cinnamon, and it's ready to be served!
Adding alcohol to eggnog
This recipe is alcohol free and perfect for the whole family, but feel free to add rum or whiskey to make it a fun adult beverage. Add one shot (1.5oz) to every 8 ounces of eggnog.
Now it's your turn to whip up a batch of this dairy free paleo eggnog! Here are some treats to pair it with:
- Best Paleo Cinnamon Rolls
- Paleo Gingersnaps
- Easy Paleo Snickerdoodles
- Paleo Gingerbread Chocolate Chunk Brownies
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Dairy Free Paleo Eggnog
Ingredients
- 4 large eggs
- 2 large egg yolks
- ¼ cup pure maple syrup
- 4 cups unsweetened almond milk
- ½ teaspoon cinnamon
- ½ teaspoon fresh ground nutmeg
- 2 teaspoons vanilla
Instructions
- In a medium saucepan, combine the eggs, egg yolks, and maple syrup. Slowly whisk in the almond milk, making sure it mixes. Add in the cinnamon, nutmeg and vanilla.
- Heat over low heat, whisking continually, until mixture thickens, but don't let the mixture get over 160° as that can cause separation.
- Once thick, pour into a container and let cool at room temperature. Then refrigerate. It will thicken in the fridge as well, but still won't be as thick as traditional egg nog.
- Store in fridge up to 4 days. Stir or shake before serving.
Emily says
Would this work with sugar?
Jessica DeMay says
Hi Emily- I think a liquid sweetener is best so it won't be gritty. Hope you try it!
Sally says
I made this recipe using Califia sugar free Coconut cream/ almond milk mix. It’s coconut flavor did not stand out. I put the vanilla in before the “milk”. I think the spices helped.
It did separate so I used the immersion blender to combine the drink into a yummy holiday treat.
Jessica DeMay says
Thanks for trying it, Sally and for the great feedback! So glad you like it 🙂
Debrralee says
How much of a difference will it make if I use 5 eggs instead of 2 yolks + 4 eggs?
Jessica DeMay says
Hi Debrralee- you could definitely try that! I think it will work.
Siddhartha says
At last, a recipe that doesn't use coconut. A lot of people can't tolerate coconut and you are so right that even if I could use coconut, I'd be left with a drink that tastes like coconut, not eggnog! Thank you for this recipe!
Jessica DeMay says
You're welcome! I hope you love it!
Donna S says
I recently had to leave dairy behind along with gluten I have tried your eggnog it separated followed the directions to the letter then I read Alisa post I am surprised that she says vanilla made it separate. I did taste it and I think it is going to be a winner . Is there any other reason it would have separated like that?
Jessica DeMay says
Hi Donna- I mention in my text that it separated for me, but a quick blend with my immersion blender and it was thick and creamy again. I'll make a note in the recipe in case people don't read the text. If you don't have an immersion blender a regular blender will also work. I hope that helps!
Becky Winkler says
So festive! I could use a glass right now!
Jessica DeMay says
Thanks, Becky!
Melissa ~Real Nutritious Living says
Absolutely beautiful and such a healthy, tasty treat! Thank you!
Jessica DeMay says
Thanks, Melissa!
Holley@ ThePrimalDesire says
I love a homemade eggnog. I'll look for that brand of almond milk!
Jessica DeMay says
Yes- I've found it at Kroger and Fresh Thyme, if you have either of those by you.
Katja says
YUM! Perfect for the holidays. I love egg nog but don't do dairy. Can't wait to make this.
Jessica DeMay says
Thanks, Katja! You won't even miss the dairy!
STACEY CRAWFORD says
Oh wow, book- marking for later 🙂
Jessica DeMay says
Thanks, Stacey! Could probably be made low carb as well. Enjoy!