A dairy-free twist on the classic holiday favorite — creamy, cozy, and warmly spiced with nutmeg and cinnamon, this almond milk eggnog is perfect for sipping by the fire.
Origin Rich Almond Milk Eggnog
Eggnog is a traditional holiday drink with roots in 17th-century Europe, often made with cream, eggs, and warm spices. This modern version uses almond milk for a lighter, dairy-free alternative without sacrificing the festive flavor.
What I Love About This Recipe
It’s luxuriously creamy, perfectly spiced, and doesn’t leave you feeling too heavy. The almond milk adds a subtle nutty flavor that pairs beautifully with cinnamon and nutmeg — great for vegans or anyone avoiding dairy!
Also Read : Sticky Rice with Passion Fruit Sauce
Rich Almond Milk Eggnog
4
servings30
minutes40
minutes120
kcalIngredients
3 cups unsweetened almond milk
4 large egg yolks
⅓ cup maple syrup or sugar (adjust to taste)
1 tsp vanilla extract
½ tsp ground nutmeg
¼ tsp ground cinnamon
Pinch of salt
Optional: ¼ cup bourbon or rum (for a boozy version)
Ground nutmeg or cinnamon, for garnish
Whipped coconut cream (optional)
Directions
- a medium saucepan, whisk together almond milk, egg yolks, maple syrup, vanilla, nutmeg, cinnamon, and salt.
- Heat over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches about 160°F (71°C), but do not boil.
- Remove from heat and let it cool. For extra smoothness, strain through a fine mesh sieve.
- Chill in the refrigerator for at least 2 hours.
- Stir before serving. Garnish with a pinch of nutmeg and whipped coconut cream if desired. Add bourbon or rum for an adult version.
Notes
- Use pasteurized eggs or heat to 160°F for safety.
- Almond milk keeps this lighter, but oat milk or cashew milk can be used for extra creaminess.
- Can be made 2–3 days in advance and stored in the fridge.
