Dairy-Free Coconut Eggnog
Creamy dairy-free eggnog made with coconut milk and coconut cream. Naturally sweetened with maple syrup and honey, warmly spiced with real nutmeg and cinnamon. Rich, silky, and simple to make.
Equipment
- 1 Heavy-bottomed pot or saucepan large enough to hold 8 - 10 quarts
- 1 Large mixing bowl
- 1 Whisk or hand mixer
- 1 Instant-read thermometer or other cooking thermometer
- 1 Fine-mesh sieve
- 1 Grater for the nutmeg
Ingredients
- 10 egg yolks pastured
- 5 cups full-fat canned coconut milk shaken well
- 2 cups coconut cream
- ¼ cup maple syrup
- 2 tablespoons raw honey
- 1 teaspoon freshly grated nutmeg plus more for serving
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 1 pinch cloves
- 1 teaspoon vanilla extract or 1 vanilla bean, split
- 1 pinch sea salt
Instructions
- Whisk the egg yolks, maple syrup, and honey together in a large bowl until smooth and slightly lightened in color.
- Combine the coconut milk, coconut cream, nutmeg, cinnamon, allspice, cloves, and salt in a heavy-bottomed pot. If using a vanilla bean, add it here. Heat over medium-low, stirring occasionally, until the mixture is steaming and reaches about 160°F. Do not allow it to boil.
- Temper the egg yolks by slowly ladling about 1/2 cup of the warm coconut mixture into the yolk bowl, whisking constantly. Add another cup, whisking continuously. This gradual process prevents the eggs from scrambling.
- Pour the tempered yolk mixture back into the pot with the remaining coconut milk. Cook over medium-low heat, stirring constantly, until the mixture reaches 170°F and coats the back of a spoon. This takes about 5–8 minutes. Do not let it boil.
- Remove from heat and pour immediately through a fine-mesh sieve into a clean container. Stir in the vanilla extract if using.
- Allow to cool slightly, then cover and refrigerate until thoroughly chilled, at least 4 hours. Overnight is ideal—the flavors meld beautifully.
- Serve cold with freshly grated nutmeg on top. For a boozy version, add 1/2 oz bourbon and 1/2 oz amaretto per 8-ounce serving.
Notes
Keeps refrigerated for up to 5 days.
You will taste coconut in this version—most people find it delightful with the warm spices. If you prefer a more neutral flavor, try the cashew version.
Shake canned coconut milk well before opening to ensure the cream and water are combined.
Nutrition (per 8-oz serving, plain)
- Calories: 450
- Fat: 38g
- Saturated Fat: 30g
- Cholesterol: 185mg
- Carbohydrates: 22g
- Sugar: 18g
- Protein: 7g