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Easy Dairy-Free Eggnog (Gluten-Free)

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ByFelicia Lim on
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This delicious dairy-free eggnog is extremely easy to make, is full of warm fall spices, and has a beautifully smooth and creamy texture. Totally gluten-free too. Go make a batch to sip on this holiday season!

A glass of dairy-free eggnog topped with cinnamon stick and star anise

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Eggnog for Christmas Season

A rich and creamy drink that’s enjoyed during Christmas and the holiday season, traditional eggnog is usually made with cream, milk, eggs (or egg yolks), sugar and a mix of spices.

Eggnog can be served both cold or warm, with some variations adding vanilla extract or chocolate.

Because regular eggnog usually consists of regular cream and whole milk, it’s often not suitable for those with lactose intolerances.

However, today we’ll be making a dairy-free version with dairy-free cream and non-dairy milk, so the whole family can enjoy it!

Top down view of glass of dairy-free eggnog garnished with cinnamon

Why This Recipe Works:

  • Simple Ingredients: The main ingredients for making this dairy-free eggnog are easily accessible at the local grocery store.
  • Easy to Make: With less than 30 minutes of hands-on time, making your homemade eggnog is really simple!
  • Totally Gluten-Free & Dairy-Free: The best part is that this delicious eggnog recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Glasses of homemade eggnog garnished with cinnamon

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making dairy-free eggnog.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for gluten-free dairy-free eggnog recipe laid out on marble board.

Recipe Notes + Substitutions:

  • Cream: I used dairy-free cream (or coconut cream) to keep this homemade eggnog recipe dairy-free. You may also use full-fat coconut milk if you prefer. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
  • Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, rice milk, soy milk, or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
  • Spices: The spices such as ground nutmeg, ground cinnamon, cloves and star anise add a beautiful warm fall flavor to this homemade eggnog.
  • Yolks: Yolks are an important part of eggnog, so make sure to add it in.
  • Sugar: I used white sugar, but cane sugar can also be used. If you are diabetic or insulin-resistant, I highly recommend using monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
  • Vanilla Extract: A bit of vanilla extract adds some extra flavor to the eggnog, so I highly recommend you adding it.

How to Make Dairy-Free Eggnog (Step by Step):

1. Combine the Cream, Milk, Spices & Salt

Mix the non-dairy cream, unsweetened almond milk, ground nutmeg, ground cinnamon, cloves, star anise and salt in a medium saucepan over medium-low heat and stir.

Ground cinnamon and star anise in yellow mixture in pot.

2. Beat Yolks and Sugar

Beat the egg yolks and sugar in a large cup until a light foam forms.

3. Combine Some Milk Mixture with Yolks

Add 1 cup of the hot spiced milk mixture to the cup with the yolk mixture a bit at a time and stir constantly.

A large cup with frothy milk mixture

4. Pour Yolk Mixture into Saucepan

Pour the mixture with yolks into the saucepan with milk and heat, stirring. The eggnog should reach about 160F.

Heating up a milk mixture in a pot

5. Strain Eggnog

Strain the eggnog to remove the cloves and star anise. Then let it chill in the refrigerator for about two hours or more until it thickens.

Straining eggnog with a fine-mesh sieve

6. Garnish and Serve

Serve the chilled eggnog with spices and whipped cream if desired.

Glasses of eggnog on grey wooden board

Dish by Dish Tips/Tricks:

  • Storing: To store, place this creamy dairy-free eggnog in an airtight glass bottle and store in the refrigerator for up to 3 days. Serve chilled or warm the eggnog before drinking.
  • Add a Shot of Rum: This recipe does not include alcohol, but if you wish, you can also serve it with a splash of rum.

Other Beverages You’ll Enjoy:

Up close view of a glass of cinnamon-sprinkled eggnog

Other Gluten-Free Christmas Recipes:

Gluten-Free Desserts to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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A glass of eggnog with cinnamon stick and star anise.

Easy Dairy-Free Eggnog (Gluten-Free)

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  • Author: Felicia Lim
  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This delicious dairy-free eggnog is extremely easy to make, is full of warm fall spices, and has a beautifully creamy and smooth texture. Totally gluten-free too. Go make a batch to sip on this holiday season!

Ingredients

Units Scale

Instructions

  1. Combine the Cream, Milk, Spices and Salt: Mix the non-dairy cream, almond milk, ground nutmeg, ground cinnamon, cloves, star anise and salt in a saucepan over medium heat and stir.
  2. Beat Yolks and Sugar: Beat the egg yolks and sugar in a large cup until a light foam forms.
  3. Combine Some Milk Mixture with Yolks: Add 1 cup of the hot spiced milk mixture to the cup with yolks in small portions and stir constantly.
  4. Pour Yolk Mixture into Saucepan: Pour the mixture with yolks into the saucepan with milk and heat, stirring. The eggnog should reach about 160F.
  5. Strain Eggnog:  Strain the eggnog to remove the cloves and star anise. Then let it chill in the refrigerator for about two hours or more until it thickens.
  6. Garnish and Serve: Serve the chilled eggnog with spices and whipped cream if desired.

Notes

Cream: I used dairy-free cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, rice milk, soy milk, or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Spices: The spices such as ground nutmeg, ground cinnamon, cloves and star anise add a beautiful warm fall flavor to this homemade eggnog.

Yolks: Yolks are an important part of eggnog, so make sure to add it in.

Sugar: I used white sugar, but cane sugar can also be used. If you are diabetic or insulin-resistant, I highly recommend using monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: A bit of vanilla extract adds some extra flavor to the eggnog, so I highly recommend you adding it.

Storing: To store, place the eggnog in an airtight glass bottle and store in the refrigerator for up to 3 days. Serve chilled or warm the eggnog before drinking.

  • Prep Time: 5 mins
  • Chilling Time: 2 hours
  • Cook Time: 20 mins
  • Category: Beverages
  • Method: Stovetop
  • Cuisine: American

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