The holiday season calls for delicious homemade eggnog, and I have just the recipe for you! We’re making traditional eggnog with egg yolks, but instead of using regular milk and heavy cream, this version uses dairy-free cashew milk and almond creamer. Plus, it is naturally sweetened with dates that pairs so well with the warm spices. Bring on the holiday spirit!
Dairy Free Cashew Milk Eggnog Recipe without Coconut
If you’re not a fan of coconut cream flavor or simply don’t want to use canned coconut milk in your eggnog, this recipe is for you.
Cashew milk is ultra-creamy and is a good alternative to whole milk as it’s a thicker nut milk. Use store-bought cashew milk or make your own by blending raw cashews with hot water and a little vanilla extract in a high-speed blender!
To replace the heavy cream that is traditionally used in eggnog we’re using an almond milk creamer, which makes it extra creamy.
I love using dates to sweeten this easy recipe. You can make it 100% without refined sugar, or use a little cane or coconut sugar along with the dates. Make it how you like it!
Why you’ll love this dairy-free eggnog recipe
Less sugar than your average eggnog – Most store-bought eggnog cartons are loaded with tons of sugar, but not this recipe! By using dates and a little honey or cane sugar, we are keeping the sugar content lower, while still keeping it perfectly sweetened and delicious with the best flavor!
Dairy-free goodness for the whole family – Whether you need a dairy-free option for yourself or just want to keep your holiday drink inclusive to those with food allergies or sensitivities, everyone will love the flavor and creamy texture of this eggnog recipe!
Easy to make – If you’ve never tempered raw eggs and find the process intimidating, do not worry, you can do this! It’s simple to do, just take your time whisking the hot milk into the eggs and you’ll become a pro in no time.
Simple ingredients you need for dairy free egg nog
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- medjool dates
- cashew milk
- unsweetened almond milk creamer
- ground nutmeg
- sea salt
- cinnamon stick
- egg yolks
- natural cane sugar
How to make traditional eggnog with dairy-free milk
Step 1: Bring water to a boil. Place the pitted dates in a heat-proof glass and pour the boiling water over the dates fully, letting them sit and soften for 10 minutes.
Step 2: After 10 minutes, add the dates and cashew milk to a blender and blend until smooth. Pour the date milk through a fine mesh sieve into a medium saucepan. Add the creamer, nutmeg, sea salt, and cinnamon stick. Stir together and heat the mixture over medium heat, until the mixture is hot and almost to a simmer, then turn the heat to low.
Step 3: While the milk heats, add the egg yolks and sugar into a bowl and whisk to combine. When the milk is hot, add a spoonful of the hot milk to the egg yolk mixture and whisk constantly, tempering the egg yolks. Do this 8-10 times, slowly adding the hot milk and mixing to ensure you are not scrambling the eggs.
Step 4: Pour the tempered egg yolks into the saucepan with the remaining milk. Whisk and heat for a few minutes to gently thicken, ensuring the temperature does not go above 160 degrees F so that you aren’t left with scrambled eggs.
Step 5: Finally, remove the cinnamon stick and pour the eggnog into a glass container to cool. Allow it to cool to room temperature, and then transfer to the fridge to chill. It will thicken more when chilled.
Step 6: Serve eggnog with homemade coconut whipped cream or a sprinkle of nutmeg or cinnamon! Feel free to add a dash of brandy, bourbon, or dark rum to your festive drink for a boozy version.
Can this be made without eggs?
You can make this into the best vegan eggnog recipe too! You’ll want to use a different method to thicken your creamy eggnog.
Try this method to not use egg yolks.
When heating the eggnog milk mixture to a simmer, whisk in a cornstarch slurry. In a small bowl combine 1 tbsp of cold water with 1 tbsp of cornstarch (or arrowroot powder) and mix until the powder dissolves.
The cornstarch slurry should be added when the milk is about to simmer and you’ll want to whisk right away, allowing it to heat and thicken for 2 minutes.
The creamy homemade vegan eggnog will thicken more when cooled, similar to regular eggnog.
How to store
Once the eggnog has cooled to room temperature, store it in mason jars or an airtight container sealed in the fridge. Eggnog will last for 5-7 days in the fridge.
I highly recommend making a double batch to enjoy during a holiday party!
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this easy eggnog recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Medjool dates – Any type of date will work here. Medjool dates tend to blend more easily because they are softer, but you can simply soak dates longer if needed. Don’t have dates? Swap in 1/4 cup honey for the dates.
Cashew milk – If you can’t find storebought or can’t make homemade cashew milk, you can use unsweetened almond milk, oat milk, or your favorite plant-based milk in place of cashew milk. Depending on what you choose to use, it may alter how thick your eggnog ends up. For non-dairy free, regular dairy milk will work here too.
Almond milk creamer – A dairy free half and half will work here! You can also use coconut cream if you don’t mind the coconut flavor.
Egg yolks – See above for how to make this without egg yolks!
Cane sugar – You can use coconut sugar here which adds a nice caramel flavor, or honey! Pure maple syrup should work as well, it will just leave a stronger maple flavor to your drink.
More holiday recipes you’ll love
- Chai hot chocolate (honey sweetened!)
- Peppermint date hot chocolate
- Cranberry orange coffee cake
- Gingerbread cupcakes with chai cream cheese frosting
Dairy Free Cashew Milk Eggnog Recipe without Coconut
Ingredients
- 6 medjool dates
- 1.5 cups cashew milk
- 1.5 cups unsweetened almond milk creamer or dairy-free half and half
- 1/2 tsp ground nutmeg
- 1/8 tsp sea salt
- 1 cinnamon stick
- 6 egg yolks
- 1/4 cup natural cane sugar or honey
Instructions
- Bring water to a boil. Place the pitted dates in a heat-proof glass and pour the boiling water over the dates fully, letting them sit and soften for 10 minutes.
- After 10 minutes, add the dates and cashew milk to a blender and blend until smooth. Pour the date milk through a fine mesh sieve into a medium saucepan. Add the creamer, nutmeg, sea salt, and cinnamon stick. Stir together and heat the mixture over medium heat, until the mixture is hot and almost to a simmer, then turn the heat to low.
- While the milk heats, add the egg yolks and sugar into a bowl and whisk to combine. When the milk is hot, add a spoonful of the hot milk to the egg yolk mixture and whisk constantly, tempering the egg yolks. Do this 8-10 times, slowly adding the hot milk and mixing to ensure you are not scrambling the eggs.
- Pour the tempered egg yolks into the saucepan with the remaining milk. Whisk and heat for a few minutes to gently thicken, ensuring the temperature does not go above 160 degrees F so that you aren’t left with scrambled eggs.
- Finally, remove the cinnamon stick and pour the eggnog into a glass container to cool. Allow it to cool to room temperature, and then transfer to the fridge to chill. It will thicken more when chilled.
- Serve eggnog with homemade coconut whipped cream or a sprinkle of nutmeg or cinnamon! Feel free to add a dash of brandy, bourbon, or dark rum to your festive drink for a boozy version.
Nutrition
If you try this dairy free eggnog recipe without coconut, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
2 comments
Yum! It was good and actually easy. Thanks for the recipe
Glad you found it easy!