Home Made Egg Nog Recipe

Egg Nog Recipe - Dairy Free

At Christmas time, there are so many foods that my family MUST have to make the holiday season complete. Egg nog is one of them. My husband, Duane, starts looking for it in November, and then sadly tells me that egg nog is out — sadly because he loves it, but he knows it will make him sick.

I have no food intolerances, but, truth be told, it makes me sick, too (although I LOVE the flavor).

Duane broke down about a month ago and had a decaf egg nog latte (we have been off our daily morning coffee for 5 months now). Within a few hours of happily drinking that latte down, his feet began to tingle, then his legs hurt, and within a day, he was feeling the pain and sickness all over.

I hate seeing him go without these comforting, celebratory treats that mean so much to him, so today I made him egg nog he can enjoy without the terrible side effects. The most important question: does he like it? His grandpa worked for Darigold, the maker of some of the best egg nog ever, and Duane is a true “egg nog snob.” Here’s the recipe. He’ll be home soon to try it; I’ll let you know what he says…..


Home Made Egg Nog Recipe

Yield: Approximately 5 Servings

Serving Size: 8 Ounces

Home Made Egg Nog Recipe


  • 2 Cups vanilla, unsweetened almond milk
  • 2 Cups pure, unsweetened coconut milk (full fat)
  • 1/2 Cup + 1 Tablespoon pure maple syrup
  • 1/2 teaspoon ground cloves (or 3 whole cloves)
  • 1/2 teaspoon ground allspice (or 3 allspice berries)
  • 1 Cinnamon Stick (or 1 teaspoon ground cinnamon)
  • 4-6 Eggs (farm fresh is best)


  1. Heat both milks, maple syrup, and all spices in sauce pan over medium heat for about 5 minutes (do not boil).
  2. Beat eggs in a bowl with a whisk until they are a pretty, golden color.
  3. Slowly ladle about 2-3 cups of hot milk into bowl of eggs, whisking constantly. This tempers the eggs so they don't scramble when they are added to the pan of milk.
  4. Pour the eggs back into the milks and spices and whisk to combine.
  5. Heat over medium heat for about 5 more minutes, or until just under 160 Farenheit (do not exceed 160) - and definitely do not boil; boiling will curdle the mixture.
  6. Strain any whole spices out of the egg nog.
  7. Pour into cups, and grate a fresh dusting of nutmeg over the top of each.


If your eggs are smaller, user more. The more eggs you use, the thicker your egg nog will be. As of now, the finished product tastes a lot like pumpkin pie custard; this is still in the works, but is working as a solid replacement for now.


What I like about this egg nog, besides the taste and texture, is the fact that it not only WON’T hurt us, but it is actually healthy.

Enjoy, and Merry Christmas!

….ps: He likes it! He really likes it!

Featured image by Isaac Wedin under Creative Commons License 2.0.

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