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.
Ingredients
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)
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.