This Dairy-Free Eggnog is just the cocktail you need to jumpstart the holiday festivities!
The Signature Drink of the Holiday Season
There’s no better drink to celebrate Christmas with than eggnog. This classic cocktail is a holiday favorite for many reasons! For starters, it has all the best elements of Christmas in a glass. From rich nutmeg to smokey bourbon, eggnog has it all. This festive drink is a holiday staple for a reason. Its dessert-like decadence makes it easy to drink- and even easier to drink too much of.
This Christmas the classic eggnog is getting a unique twist! While eggnog is typically a very dairy forward drink, this recipe is dairy-free. Coconut milk is used as a replacement for cream and almond milk instead of cow’s milk makes this a lactose free alternative. It preserves the same consistency and deliciousness of the traditionally recipe; just sans dairy!
What Exactly is Eggnog?
Eggnog, historically known as milk punch or an egg milk punch mixed with alcohol, is traditionally served during the holiday season. This rich, chilled & sweetened beverage is typically made with dairy-based products. The classic recipe calls for milk, cream, sugar, egg yolks and whipped egg whites. As for the alcohol, eggnog originally used rum for its boozy element. Today, usually a mixture of dark rum and Cognac are used. However, bourbon or whiskey can also be used!
Did you know that eggnog dates back to the medieval times in Great Britain? Eggnog then made its way over to the American colonies in the 18th century. Then, eggs and rum were abundant. The drink became a holiday staple due to its aromatic flavors that embodied winter; such as cinnamon, nutmeg, and vanilla bean.
Fast forward to today, and eggnog is still a staple at Christmastime. In fact, it’s averaged that 135 million pounds of eggnog are drank each year by Americans! Although the drink is most popular in December, sales of eggnog begin to spike as early as October. It is one of the most popular beverages to have at holiday parties and often sold out during the week of Christmas.
How Do You Make Eggnog Dairy-Free?
Now that we know eggnog is usually made with milk and cream, the question becomes… how do we substitute these main ingredients? Luckily, I have a simple answer: coconut milk and almond milk! While you can use any kind of nut milk in place of cow’s milk, coconut milk is an easy dairy-free substitute for cream. Its consistency mirrors the heaviness of cream. Furthermore, it has a sweeter flavor which adds to our eggnog!
Turning Eggs Into Eggnog
At this point you’re probably wondering how we turn eggs into a tasty cocktail. The easiest way to answer that question is by diving into the recipe! First thing is first, start by separating four egg yolk and egg whites. Once you have the separated egg yolks, add them to a medium-sized bowl. Then, take an electric mixer and begin to beat the yolks on a medium speed for two minutes. Once the yolks turn a pale yellow color, gradually add in one third cup of cane sugar. While the sugar is being added, remember to continue to beat the yolks until the sugar is dissolved. This process will take another two to three minutes.
In another bowl, combine the almond milk and can of coconut milk. Before we can combine the milk and egg yolks, we first need to beat the milk to thicken it. Use the electric mixer for about two minutes on low speed to combine the dairy-free milks. Once the milk mixture has thickened, pour in the egg yolks and stir to combine. Now for the fun part- the alcohol! Slowly pour in four ounces of bourbon, whisking to combine. If you like your drinks on the stronger side, add another ounce or two in there. Then, add one teaspoon of nutmeg to the eggnog.
Time for the last step: the egg whites. Grab another bowl and add the egg whites to it. Once again, use the mixer to beat on medium-low speed for two minutes. Be patient, as the goal is for the egg whites to form soft peaks. Soft peaks barley hold their shape and begin to fall once the beaters are lifted. To form stiff peaks, add one tablespoon of sugar and continue to beat the egg whites. Stiff peaks stand straight up when the beaters are lifted and the tips don’t curl. If the peaks begin to fall, continue to beat for another minute or so.
The Last Steps
Once the stiff peaks of the egg whites have formed, it’s time for the final steps of the recipe. Slowly pour the whisked egg whites into the eggnog and use a whisk to combine the two. You may have to whisk for about a minute in order to thoroughly incorporate the two. Once combined, refrigerate the eggnog for at least 30 minutes. It’s best if you wait an hour, or even overnight, but 30 minutes will do if you’re in a rush.
While the eggnog is chilling, line the glasses. Grab three cocktail glasses and dip the rims in a bit of almond milk to wet them. Then, combine brown sugar and cinnamon for a winter-spiced mixture. Line the rims in this mixture, both inside and outside. Finally, once the eggnog has chilled, whisk one more time before pouring into the prepared glasses. I like to finish my eggnog with a bit of nutmeg spice on top and a cinnamon stick. Then, serve and enjoy!
- 4 egg yolks
- 1/3 cup + 1 tablespoon cane sugar
- 2 cups of almond milk
- 1 can of coconut milk
- 4 oz. of bourbon
- 1 teaspoon nutmeg
- 4 egg whites
For the rim
- 2 tablespoons of almond milk
- 3 teaspoons brown sugar
- 2 teaspoon cinnamon
- Add the egg yolks to a medium-sized bowl
- Use an electric mixer to beat for 2-3 minutes
- Once the yolks turn a pale yellow, gradually add in 1/3 cup of cane sugar while continuing to beat the yolks until the sugar is dissolved
- Next, add in the almond milk to a separate bowl with the coconut milk
- Beat with an electric mixer, then pour in the egg yolks and whisk to combine
- Stir in the bourbon and nutmeg
- In a separate bowl, beat the egg whites for two minutes on medium speed until soft peaks start to form
- Slowly add in the tablespoon of sugar, while still beating the eggs so that stiff peaks form
- Whisk in the egg whites to the eggnog, then refrigerate for at least 30 minutes
- Add the brown sugar and cinnamon to a plate, then mix
- Wet the rim of three glasses with almond milk
- Then, line the rum of the glasses with the brown sugar and cinnamon mixture
- Whisk the eggnog one more time before pouring into the prepared glasses
- Refrigerate up to two days