Gluten Free, Dairy Free Eggnog Recipe (Rich, Creamy & Holiday-Perfect!)

If you’ve been missing classic holiday eggnog since going dairy or gluten free, you’re in the right place. I adored eggnog growing up, but once I removed dairy from my diet, the store-bought versions became a no-go — and honestly, many of them aren’t as wholesome as we’d like to believe.

A 1/2 cup of Dean’s Egg Nog Holiday is 180 calories, and it’s loaded with high fructose corn syrup, carrageenan, artificial colors, and artificial flavoring. And if you’re like me, you can’t drink most store-bought eggnog anyway because it contains milk.

So I set out to create something better: a creamy, festive, gluten free, dairy free eggnog made with simple ingredients you can feel good about. This version is rich, lightly sweet, and full of warm holiday spice… without the heaviness, without the questionable additives, and without the dairy.

Why You’ll Love This Dairy Free, Gluten Free Eggnog

• 100% dairy free & gluten free, but still creamy and comforting
• Ready in 10 minutes — perfect for busy holiday evenings
• No thickening gums, weird stabilizers, or artificial ingredients
• Easily adjustable for sweetness, spice level, or richness
• Works for cozy nights in, holiday parties, or as a coffee creamer
• Kid-friendly AND adult-upgrade-friendly

Ingredients You’ll Need

Non-Dairy Milk Base

• 1 cup almond milk (coconut, cashew, or oat milk also work)

Egg Component

• 2 egg whites, whisked until frothy
  I use egg whites for a lighter, smoother texture, but whole eggs also work for a richer eggnog.

Flavor & Sweetness

• 1 Tbsp maple syrup (more or less to taste)
• 1 tsp vanilla extract
• 1–2 drops cinnamon bark or nutmeg essential oil
  Important: only use oils specifically labeled for internal use.
• OR: ground cinnamon & nutmeg

Optional Enhancers

• Splash of coconut cream for extra richness
• Rum extract or a tiny splash of bourbon for an adult version
• Pumpkin spice for a festive twist

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

1. Warm the milk
   Add your almond milk to a saucepan and warm over medium heat until steaming — do not boil.
2. Whisk the egg whites
   In a separate bowl, whisk the egg whites until frothy.
3. Temper the eggs
   Slowly add a few spoonfuls of the warm milk to the egg whites while whisking continuously.
4. Combine
   Pour the tempered egg mixture back into the saucepan and whisk gently.
5. Add flavorings
   Stir in honey or maple syrup, vanilla, and your spices or essential oils.
6. Heat until slightly thickened
   Continue whisking for 2–3 minutes until the mixture lightly coats the back of a spoon.
7. Blend for frothiness (optional)
   Blend for 10 seconds or use a milk frother for a light, festive foam.
8. Serve warm or chilled
   Pour into mugs and enjoy immediately, or chill for classic cold eggnog.

Tip: Never let the mixture boil — boiling will scramble the eggs.

Tips for Perfect Dairy Free Eggnog

• Best non-dairy milks: cashew and coconut give the creamiest texture
• For thicker eggnog: blend in 1–2 Tbsp coconut cream
• For thinner eggnog: add a splash more milk after cooking
• To intensify spice flavor: simmer a cinnamon stick in the milk
• Quick cooling tip: pour into a shallow dish and refrigerate

Variations & Substitutions

Vegan Version

• Use 1 cup canned coconut milk + 1 tsp arrowroot instead of eggs. Warm until thickened.

Sugar-Free Version

• Swap maple syrup for monk fruit or your preferred sugar-free sweetener.

Kid-Friendly Version

• Serve warm with cinnamon sprinkled on top — it tastes like a cozy holiday hug.

Adult Holiday Version

• Add a splash of bourbon, spiced rum, or rum extract.

Egg-Free Version

• use 1 Tbsp cornstarch or tapioca starch instead of eggs (safe for most allergies)

Storage & Serving Tips

• Makes an amazing holiday coffee creamer!
• Store in an airtight jar for 2–3 days
• Shake or whisk before serving
• It thickens slightly in the fridge — thin with 1–2 Tbsp almond milk
• Serve chilled, over ice, or warmed

Gluten Free, Dairy Free Eggnog Recipe (Rich, Creamy & Holiday-Perfect!)

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4.8 from 5 reviews

• Author: Jen P

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Description

A rich, creamy, cozy holiday eggnog made completely dairy free and gluten free — without artificial ingredients, thickeners, or additives. Ready in 10 minutes and perfect warm or chilled.

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Ingredients

Scale 1x2x3x

1 cup almond milk (or coconut, cashew, or oat milk)

2 egg whites, whisked until frothy

1 Tbsp honey or maple syrup (adjust to taste)

1 tsp vanilla extract

1–2 drops cinnamon bark or nutmeg essential oil (only if labeled for internal use) OR 1/4 tsp ground cinnamon + pinch of nutmeg

Optional Add-Ins

1–2 Tbsp coconut cream (for thicker/creamier eggnog)

Rum extract or splash of bourbon (adult version)

1/4 tsp pumpkin spice (festive twist)

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Instructions

Warm the almond milk in a small saucepan over medium heat until steaming but not boiling.

In a separate bowl, whisk egg whites until frothy.

Slowly add a few spoonfuls of warm milk into the egg whites while whisking constantly to temper them.

Pour the tempered egg mixture back into the saucepan.

Add maple syrup, vanilla, and spices (or essential oils).

Whisk gently over medium heat for 2–3 minutes, until the mixture slightly thickens and coats the back of a spoon.

For extra foaminess, blend for 5–10 seconds or use a milk frother.

Serve warm, or chill for classic cold eggnog.

Notes

• Do NOT boil — boiling can scramble the eggs.
• Best dairy-free milks for creaminess: coconut, cashew, or oat.
• For thicker eggnog, add coconut cream or simmer 1–2 minutes longer.
• For thinner eggnog, whisk in a splash of almond milk after cooking.
• Store in an airtight container for 2–3 days. Shake before serving.