Dairy-Free Eggnog

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PREP TIME 10 min

Cocktail Type


Great for




Dairy-Free Eggnog with candy cane garnish

It wouldn’t be Christmas without a lovely cup of eggnog. The good news is that you can enjoy it even without milk and eggs! This dairy-free eggnog is seriously delicious and it’s great if your guests have any intolerances. What’s more, it can be made completely vegan-friendly in two easy steps.  



You can use oat milk instead of almond milk for a creamier, richer result. 


Keep the egg whites and whip up some meringues as part of your Christmas dessert spread.


Don’t enjoy the taste of dark spirits? Replace it with vanilla vodka and shake it into an Eggnog Martini.



4 Persons

Cups unsweetened almond milk
Can full-fat coconut milk
2.5 Oz

75 Ml

2.5 Parts

Agave syrup, maple syrup, or honey
Large egg yolks
Tsp vanilla extract
Tsp ground cinnamon
Tsp freshly grated nutmeg, plus more for serving
Tsp ground allspice



Add all the ingredients to a food processor or blender and blend on high speed for around 1 minute until frothy


Pour into a pitcher  


Refrigerate for 4 hours until the eggnog is completely chilled before serving 


Blend again before serving and garnish with freshly grated nutmeg 

What makes this eggnog dairy-free? 

This Christmas delight is believed to have originated in England as early as the 13th Century. Eggnog grew in popularity and by the 17th century the primary ingredient was sherry, and it was used to toast to health and prosperity. It became a Christmas tradition in America, where each state adapted it to its personal taste. (For example, people from the south added whiskey instead of rum). Initially, it was served warm, but when the first bartending guide was written in the 18th century it was also enjoyed cold. 

The name eggnog has equally mysterious origins, but many attribute the name to Americans who used to call thick drinks ‘grogs’, hence the word ‘egg-and-grogs’ that became eggnog. Nowadays, eggnog can be enjoyed in tasty variations, including dairy-free and vegan versions to suit everyone’s dietary preferences. 


If you can’t get enough of eggnog, don’t fret. We’ve gathered the most delicious vegan and dairy-free variations to enjoy throughout the holiday.  

Vegan Eggnog  

There’s no need to say no to eggnog if you’re vegan! Skip the eggs and add silken crumbled tofu to your mix for a not-too-thick but super-delicious variation that will win over even the most die-hard eggnog fans. 

Peppermint Eggnog 

If you love the refreshing notes of peppermint in your holiday drinks, try replacing the vanilla extract in our recipe with peppermint extract or fresh mint leaves. Serve cold with a candy cane stick and crushed peppermint candy on top for the ultimate festive dessert cocktail. 

Eggnog Martini 

Give your eggnog a festive flair by turning it into a Martini. Simply combine vodka and pre-made (or store-bought) eggnog for a fuss-free fancy sipper, ideal for your holiday gatherings. For a creamy vegan cocktail, make your own with non-dairy milk (like oat or soy) and tofu. 

When to serve 

Eggnog is the perfect easy winter cocktail to please the crowd. You can leave out the alcohol for a kid-friendly drink so they’ll feel part of the Christmas celebrations too. It’s usually consumed during the holiday season from late October to the end of December, so it can rightfully be the star of your Thanksgiving and Christmas cocktail parties.  

How to store 

Homemade dairy-free eggnog doesn’t have any preservatives and isn’t pasteurized, so we recommend finishing it within 2-3 days. You can store it in the fridge in an airtight container or sealed mason jar during this time. You can also freeze your eggnog if you plan on using it as a creamer or in baked dishes like pumpkin pie. Simply pour it into an ice cube tray, so you’ll have mini portions ready to use in a flash.  

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Nowadays, eggnog is usually served chilled but you can enjoy it warm by simply microwaving it in a cup for 30 seconds or slowly warming it up in a saucepan on the stove. A great winter warmer for frosty days.

No, the classic recipe calls for milk or heavy cream. However, you can easily make it dairy-free by using non-dairy milk like soy, almond, or oat or dairy-free cream.