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Eggnog (Dairy Free, Paleo, Primal)

by Deliciously Organic on December 19, 2011

Dairy-Free Eggnog |DeliciouslyOrganic.net (Paleo)

As a kid, I looked forward to the eggnog my mom would buy at our local grocery store. My brothers and I would sprinkle it with nutmeg and drink the thick sweet liquid while listening to Christmas music. My parents would add a little Baileys or Kahlua – I never understood how good that combination was until I grew up a bit.

I hadn’t actually made homemade eggnog until a few days ago. It’s not difficult, but takes a bit of patience to whisk the liquid until it gets thick. All the effort is worth it, though. I mulled over different recipes for several days beforehand and predicted my “perfect” eggnog would include raw yolks. Boy, was I wrong! The cooked eggs create a caramel-custard flavor I couldn’t match with raw yolks. I prefer my eggnog spiked with a little brandy and sprinkled with a bit of nutmeg. Now that’s something I can look forward to.

Dairy-Free Eggnog | DeliciouslyOrganic.net (Paleo)

Eggnog (Dairy Free, Paleo, Primal)

Serving Size: Serves 12

Eggnog (Dairy Free, Paleo, Primal)

Adapted from Cook’s Illustrated.


    For the eggnog:

  • 6 large eggs
2 large egg yolks

  • 3/4 cup maple syrup (I prefer Grade B)

  • 4 cups coconut milk or whole milk (if you can tolerate dairy)
  • 1/2 cup brandy (optional)

  • 1 tablespoon vanilla extract

  • 1/2 cup coconut milk, whipped into soft peaks (if using coconut milk, use this method to whip)
 (or heavy cream whipped into peaks if you can tolerate dairy)
  • 1/4 teaspoon grated nutmeg


Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.

Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.

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{ 35 comments… read them below or add one }

Bev Weidner December 19, 2011 at 8:30 am

I could seriously nog my face all over this!


Heidi @ Food Doodles December 19, 2011 at 9:00 am

This looks delicious! Raw eggs in eggnog make me nervous even when I’m using eggs collected that day. I’ve made cooked eggnog before too and absolutely love it! I will never go a year without making it now that I’ve tried it. I can’t get enough of the nutmeg 😀


VA DE PAN December 19, 2011 at 9:03 am

I’ve never heard about this eggnog recipe, but looks awesome.


Susan Young@ Cooking in the Florida Heat December 19, 2011 at 9:51 am

The recipe doesn’t show up when I click print. The header does though.


Deliciously Organic December 19, 2011 at 10:17 am

I fixed it. Thanks!


Susan Young@ Cooking in the Florida Heat December 19, 2011 at 10:21 am

Thanks Carrie! I am making this today! So excited to try it!


Kristina Vanni December 19, 2011 at 11:33 am

Anything egg nog…count me in!!


karen December 19, 2011 at 12:00 pm

This sounds terrific! I can’t wait to whip some up, forget about cooling it down, I’m going to use it as creamer in my coffee :) I love a ‘real’ eggnog latte’, not so much into the liquor. Eggnog always brings back memories of going to a great aunts house every Christmas Eve for Aunt Diddie’s famous eggnog. I could never understand why there were too different punch bowls. I learned when I was older, too…One was always “spiked”. Thanks, again!


Katrina December 19, 2011 at 12:16 pm

Mmm my grandma used to make this for me when I was little! It still makes me so happy thinking about it :)


Jill December 19, 2011 at 12:17 pm

The only way I’ve ever made eggnog is this custardy way too. I love the flavor! But I’ve never tried it will maple syrup. Will definitely do that this year.


Megan @ boho mama December 19, 2011 at 12:25 pm

This recipe looks excellent. My dad is a huge eggnog fan, so I promised him I would make a homemade version this year, and this is it! If only I could get him to stop adding Sprite to the mix…


Susan December 19, 2011 at 3:18 pm

Raw eggs don’t scare me but this eggnog sounds wonderful. Might have to try it.


Georgia Pellegrini December 19, 2011 at 5:11 pm

Just glorious. I love the idea of the raw eggs, bring it on!


Marla December 19, 2011 at 7:01 pm

Yay! Homemade eggnog….such a treat i’m sure :)


Allison [Girl's Guide to Social Media] December 19, 2011 at 8:06 pm

This looks so decadent. I don’t like eggnog but this post is making me want to like it!


HeatherChristo December 20, 2011 at 8:50 am

Carrie- I may be willing to give eggnog another try after seeing this recipe!


Nina Suggs December 20, 2011 at 9:00 am

I’m trying to go as dairy free as possible. Do have a recommendation for any other type of milk? Do you think. Coconut or almond milk would work as well. I’m new to clean eating and have not experimented with substitutions. Thanks


Deliciously Organic December 20, 2011 at 10:59 am

Coconut milk would be really nice in this recipe. It will have a bit more of a “coconutty” flavor, but it’s a great substitution. If you try it, let me know how it turns out! :)


TidyMom December 20, 2011 at 9:02 am

This would go great with the eggnog cookies I made! lol
Merry Christmas Carrie!


aida mollenkamp December 20, 2011 at 10:22 am

I’ve always made raw egg, eggnog on Thanksgiving and waited weeks to have it cure. This recipe sounds so much simpler and more delicious!


Lucy Lean December 20, 2011 at 11:21 am

this must be a typo – brandy optional – I think not – brandy essential to a great egg nog – cooked or raw!


Alison @ Ingredients, Inc. December 23, 2011 at 1:58 pm

This looks and sounds so good. Just pinned it for you


Jennifer November 28, 2012 at 11:13 am

Thank you! I’ve been wanting a dairy-free egg nog recipe.


Kristy December 11, 2012 at 4:30 pm

Yum! I made this last week, I’m making it again today and I plan to make it at least twice more this Christmas season. It’s delicious.


Rachel November 24, 2014 at 12:05 pm

I love eggnog…do you think it would work with just yolks, I can’t have the whites?


Deliciously Organic November 24, 2014 at 12:18 pm

I haven’t tested it, but I think using a total of 10 yolks might work well.


melissa November 24, 2014 at 3:06 pm


Thank you so much for this recipe. I thought I would have to miss egg nog terribly. What kind of coconut milk do you mean? The kind in the refrigerator in a carton or the thick stuff in a can?


Justine November 26, 2014 at 6:29 pm

Hi I’m making this right now. I’m putting it through the sieve and am surprised how much thick custard isn’t going through. Is that normal? I feel like I’m not gonna have that much eggnog!


Justine November 26, 2014 at 6:31 pm

Can I do anything with the custard?


Michelle November 28, 2014 at 9:38 pm

I definitely want to try this recipe, but wonder if I could sub honey for maple syrup? We can’t get real maple syrup here in Iraq :/ just the fake stuff!


Deliciously Organic November 29, 2014 at 11:45 am

I think honey would work well.


Carol December 10, 2014 at 8:56 pm

I tried this with coconut milk from the can. It curdled. Did i cook it on to high of heat? I followed instructions…it curtled in 10 minutes. Please help. I’d like some eggnog this Christmas.


Deliciously Organic December 11, 2014 at 7:23 am

If it curdled, then it was cooked too long and probably too quickly. It’s very important that you cook it over medium-low heat and stir constantly to prevent any curdling. I would give it a try again, but cook it very slowly.


Carol December 11, 2014 at 2:43 pm

Thank you!! I’ll try again.


Jolene January 5, 2015 at 8:50 pm

This is seriously good!!! For some reason, the eggs curdled, but I just blitzed it all up in a blender and drank it that way. It was quite thick and smooth and lovely!!!! I think I’ll be drinking this all year round. Maybe even try freezing it in Popsicle molds for the hot months.


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