Dairy Free Paleo Eggnog

Dairy-free, refined sugar-free paleo eggnog made with coconut milk, almond milk, coconut sugar, egg yolks, and pure maple syrup – a delicious, creamy festive beverage perfect for enjoying at your Christmas gatherings.

This post is sponsored by Vital Proteins.

I distinctly remember the first time I tried eggnog. 

I couldn’t have been older than 5. Darkwing Duck was on the tele, a Crayola was up my nose (I had this habit of storing things there for my convenience).

One of my uncles was visiting around Christmas and he made homemade eggnog for my whole family to enjoy.

I remember thinking the concept of eggs in my milk as being peculiar. But adventurous from the get-go, I took a sip and it was like no other treat I had ever experienced.

Of course, having been spoiled with homemade eggnog from the very beginning, store-bought has always paled in comparison; however, like any fiend, for years on end, I had an I’ll-take-what-I-can-get sort of relationship with the ‘nogs.

In essence, I’ve always been a mega fan of eggnog, but as I’ve aged, I’ve become more health conscious. 

Sure, not everything we eat has to be jam-packed with health benefits and we all deserve a glycemic-spiking serum from time to time, but whenever possible, I try keeping even my treat recipes on the less-bad-for-you end of the spectrum.

I began making my own healthier eggnog a few years ago sans dairy and sugar to enjoy the warmly-spiced nog flavor without as much backlash.

In the Vegan Eggnog recipe I posted a few years back, I used soaked cashews for the recipe.

For this go-round, I thought I’d use a combination of full-fat coconut milk and almond milk to get an even creamier texture for optimal mouth-feel.

I also did incorporate egg yolks in this new version to ensure it has that authentic eggnog flavor and texture.

Using coconut sugar and pure maple syrup to sweeten the eggnog, I kept the recipe naturally sweetened.

All factors considered, this eggnog is dairy-free, refined sugar-free, and paleo-friendly.

The texture of the eggnog turns out nice and thick and creamy, and it’s just the right amount of sweet. You can add more coconut sugar and/or pure maple syrup if you’re looking for a sweeter adventure.

Can we have a tête-à-tête regarding nutmeg for a second? I’m very particular. For years, I didn’t see what the big deal was with nutmeg, but after I began using freshly grated nutmeg, the whole concept came full circle.

The Nutmeg Thing is now coming in 150% technicolor clarity. Nutmeg is everything. This is not to say you must run out and purchase whole nutmegs, but if you have the option, freshly-grated or quality-sourced nutmeg is the way to go.

You know what I like to do with my eggnog? Spike it. With brandy.

Whenever I’m looking for some holiday cheer in my cup via festive booze cocktail, the eggnog and brandy combo is a pretty choice option.

Simply stir up a shot (or three) of brandy with 6 to 8 ounces of eggnog and you’re go for a sweet, creamy, boozy belly warmer.

Get this in your noggin!

Dairy Free Paleo Eggnog

5 from 1 vote

Recipe inspired by Healthful Pursuit's Dairy-Free Eggnog

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Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings: 4 Servings

Ingredients

• 1 (14-ounce) can full-fat coconut milk
• 2 cups unsweetened almond milk or oat milk
• 2 tablespoons coconut sugar
• 2 tablespoons pure maple syrup to taste
• ¾ teaspoon ground cinnamon optional
• 1 teaspoon ground nutmeg freshly grated works best!
• Pinch sea salt
• ½ teaspoon pure vanilla extract
• 3 egg yolks

Instructions

• Add all of the ingredients except for the egg yolks to a saucepan. Heat over medium heat and bring the mixture to a simmer, just until mixture begins to steam, stirring occasionally. (Note: don't bring mixture to a full boil). Reduce heat to medium low.
• Separate the egg yolks into a small bowl and whisk them together. You can use the whites in an omelette later.
• Slowly add 1/3 cup of the warm coconut milk mixture to the bowl with the egg yolks while continuously whisking. Repeat with more coconut milk mixture until you've added about one cup to the egg yolks. Pour the egg yolk mixture into the pot with the rest of the liquid and increase the heat back up to medium. Continue whisking until eggnog reaches a simmer, about 3 minutes.
• Remove from heat and allow mixture to cool, whisking every few minutes.Once cooled, taste the eggnog for flavor and add more pure maple syrup to taste if desired. Transfer to a sealable jar and refrigerating until chilled.
• When ready to serve, pour eggnog into glasses and serve with freshly grated nutmeg on top. You can also add a shot of brandy for a boozy cocktail.

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Nutrition

Serving: 1Serving (of 4) · Calories: 294kcal · Carbohydrates: 18g · Protein: 3g · Fat: 23g · Sugar: 16g

Author: Julia

Course: Beverages

Cuisine: American

Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy meals, healthy recipes, paleo recipes

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