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Dairy-Free Egg Nog

Yes, you read that right:  it is egg nog that is dairy-free.  And a darn tasty one, too.

You see, I didn’t get any egg nog last year, and I missed it.  I love the stuff, and have to force myself not to overindulge.  Well, then it’s a good thing you didn’t drink any, , you might say – and you’d be right.

But it’s egg nog, y’all.

So this year, I became determined to make my own health(ier) version of everyone’s favorite holiday beverage.  I’ve read countless egg nog recipes – traditional, sugar free, dairy free, even vegan (yeah, that kind of stumps me, too) – but it’s been a sacrifice I’m willing to make so I can bring you what is a simply delicious treat that you would never guess is dairy free.

In the end, I decided to adapt the recipe found in my 1975 edition of The Joy Of Cooking.  Now, there are some caveats – the recipe is for one serving and includes up to 1/4 cup of alcohol.  For most of my life I’ve been an egg nog purist, and to this day, while I don’t necessarily object to a touch of brandy in my nog, prefer the taste of it unadulterated.  I also had to replace the heavy cream in the recipe, then multiply it since I simply could not see making this one serving at a time (especially the way Beloved ended up drinking the stuff).

I should also mention that this egg nog is not cooked – most of the recipes on the internet are, in an effort to decrease the risk of salmonella.  Indeed, if you are using battery-raised eggs from the grocery store, you probably should make a custard of the milks, sugar and eggs but be aware that no matter how carefully you temper your eggs with the hot mixture, you WILL have to strain small bits of cooked egg out of the mixture by pouring it through a fine-mesh sieve.   However, I’ve been eating our pastured eggs raw in various dishes/preparations for over a year now, and we have not had one instance of any food-borne illness in our household, so I was completely confident that we wouldn’t suffer any ill effects if I used raw eggs in this.

And I was correct.  So, grab your farm-fresh eggs and whip up a batch of this.  You will love it – the taste is far superior to anything you can buy at a grocery store.

Note:  Since the egg whites are whipped, which keeps the egg nog from being heavy and cloying the way commercial egg nogs often are, it will “separate” – the egg whites will rise above the yolk mixture – while it rests in the refrigerator.  Simply whisk, stir or shake the egg nog and it will blend back together beautifully.  Also, I’ve made this twice – once with evaporated cane juice and once with coconut sugar, and the version with the evaporated cane juice was better.  Coconut sugar isn’t as sweet as evaporated cane juice, so if you want it sweeter you might want to consider a few drops of liquid stevia in the recipe.  Finally, this is not a bright yellow egg nog like those you can purchase at a store – it’s more a rich, golden color due to the pastured egg yolks and the color of the sugar you choose to use.

Note #2:  I’d never used almond milk before, and don’t intend to make a habit of it, but please try to use a brand that has as few added ingredients as you possibly can, and make sure it is unsweetened.

Dairy-Free Egg Nog

Dairy-Free Egg Nog

serves 8 (makes about 2 quarts)

8 large eggs, separated
1 cup coconut sugar
1 can coconut milk
2 cups almond milk
1 tablespoon vanilla extract
nutmeg to taste

In a large bowl, beat the egg whites until stiff, but not dry. Set aside.

In another large bowl, whisk the egg yolks with the sugar until thick and creamy. Add the almond milk in a thin stream, whisking constantly. Gradually whisk in the coconut milk until the mixture is smooth; stir in the vanilla.

Gently whisk the beaten egg whites into the yolk mixture until the egg nog is smooth and light. Cover tightly and refrigerate until very cold, preferably over night.

Whisk the egg nog and pour into two clean 2-quart jars. Shake before serving and top each glass with a little freshly grated nutmeg.

Nutrition (per serving): 254 calories, 16.7g total fat, 186mg cholesterol, 122.5mg sodium, 239.7mg potassium, 18g carbohydrates, <1g fiber, 14.4g sugar, 7.4g protein.

Printable version (requires Adobe Reader)


21 comments

Be says:

Yum! What a great dessert! OK, nightcap! I feel a Martini recipe coming on.

Can I just skip straight to the booze?? : )

PS Thank you for the blog correction today. I was SO blurred when I was writing that post! xo

Patty says:

Jan, this looks delicious and reminds me of the coconut coffee creamer I make sometimes!

http://followingmynose.blogspot.com/2010/10/primal-non-dairy-coffee-creamer.html

But I rather have your recipe with just a little rum personally. :-)

Be says:

What a great idea! I thank you, thank you and thank you. Now I will have eggnog creamer year round!

Mel says:

Yum! My mom is Panamanian, and for some reason we have an amazing recipe handed down to us from her side of the family – a viscous custard that, apparently women who were menstruating couldn’t stir or it would curdle (gotta love that one!) My mom figured out how to make it in the microwave, because she is lazy and we make 2 quarts at a time (and don’t cut it with booze).

Regardless, I will pass this along to her. I think she can trust her eggs, too. She and my dad have gone Primal for the past few years, and it’s helped everyone out! (My dad does Crossfit at 69!)

Dana Zia says:

I so excited! I love egg nog and I bet this is amazing! Thank you.

tessiemae says:

I wonder how would the recipe be, if I used a sugar substitute and added more almond milk in the place of the coconut milk? Do not like coconut.

Jan says:

The sugar substitute would work, but I don’t know about omitting the coconut milk, which is considerably richer than almond milk – it helps give the egg nog it’s creaminess. At any rate, you really can’t really taste the coconut; my youngest son also dislikes coconut and he loves this egg nog.

Crystal says:

Definitely going to try this for the holidays. I am lactose intolerant and sometimes drink eggnog anyway then have a tummy ache due to the dairy. But it’s just THAT good! lol.

Demetria says:

I don’t see where you add the sugar. Did I miss it? I just made it, and put the dugar in eith the yolks before the milks…I used cane sugar. It’s in the fridge now. I hope I didn’t mess it up!

Jan says:

Oh my goodness – you are absolutely right! My bad. Yes, whisk the sugar with the egg yolks before adding the milks. You did it just right! My apologies for leaving that out.

Demetria says:

Another little question. You said to put it in two 2-quart jars. Is that because it should make half a gallon or to leave room for shaking? My half recipe filled one 1-quart mason jar, plus a bit more i left in a small cup to try first :).

Jan says:

Well, there’s a bit more volume to the mixture at first because of the beaten egg whites, but yes – you need room to shake it to remix before serving. Did you like it?

Demetria says:

Yes! Delicious! Thanks!

Misha says:

How much rum would one put in per serving?

Jan says:

A jigger, per serving, which is about 1 1/2 ounces of rum. :)

Keturah says:

Excited to try this. Its similar to the regular eggnog recipe my family makes. Thanks for sharing I don’t like the store bought dairy free ones myself!

Keturah says:

Can the almond milk be substituted for soy or refridgerated coconut milk?

Jan says:

I don’t see why not!

Sean V. says:

Yum! This recipe sounds great– can’t wait to make it after work this evening :).

[...] December theme is up!  I am quite pleased with it; the photo in the header is my Dairy-Free Egg Nog in front of our fireplace.  Om nom nom nom nom.  ‘Tis the season, and all that [...]

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