Eggnog is as essential in our home to enjoy the winter season as candy canes and gingerbread. And while traditional eggnog is made with eggs and dairy, my almond milk eggnog leaves those out while still creating a creamy, cozy, spiced drink with the addition of coconut milk and a little cornstarch.
I Make this Almond Milk Eggnog Every Winter
Almond milk and coconut milk are used together in this hot drink for the ultimate creamy, thick texture. It tastes just like traditional eggnog, but without any eggs or dairy.
Growing up in Germany, Glühwein was my parent's preferred drink, served at Christmas markets, while I sipped on German hot chocolate, Kinderpunsch, or eggnog (my personal favorite!) This homemade version recreates that nostalgic feeling walking around in the cold Winter air, warmed by a hot mug of this sweet drink.
However, I developed a sever lactose sensitivity as I got older. Which is why I developed this delicious and creamy almond milk eggnog! It's full of flavor from cinnamon, cloves, and nutmeg, and it feels just as thick & creamy, thanks to a little cornstarch mixed into everything on the stovetop. Cheers to that! 🙂
How to Make Almond Milk Eggnog
1. Make the cornstarch slurry.
2. Warm the milk, sugar and spices on the stove.
3. Add the cornstarch slurry & bring to a boil. Cool a bit then serve.
My Homemade Eggnog Tips from Recipe Testing
- Stirring cornstarch with a little almond milk into a creamy mixture called a "slurry" will help prevent lumps from forming in your almond milk eggnog.
- If you do end up with a few lumps, strain your eggnog through a thin kitchen towel or cheesecloth.
- Eggnog freezes really well. First let it cool to room temperature, then transfer it to an airtight container. Store it in the freezer for up to 3 months. Thaw it in the fridge.
- I usually reheat eggnog in a mug for 30 second intervals in the microwave. Or you can reheat leftover eggnog in a saucepan on medium heat, then transfer it to a mug.
Recipe FAQ's
Does almond milk eggnog have eggs?
Some recipes for almond milk eggnog do contain eggs, but this recipe is egg-free!
What does almond milk eggnog taste like?
Eggnog has strong sweet, nutty flavors from the spices. My version has subtle hints of coconut too, since full-fat coconut milk is used to thicken it without eggs.
Almond Milk Eggnog
developed & tested by:
Equipment
- small saucepan
Ingredients
- 2 tablespoon cornstarch
- 3 cups almond milk, divided
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (14-ounce) can full-fat coconut milk
Instructions
- Whisk the cornstarch with two tablespoons of the almond milk in a small bowl to form a smooth slurry.
- In a medium saucepan on medium heat, add the remaining almond milk, coconut milk, cinnamon, cloves, nutmeg and vanilla extract. Stir occasionally until the mixture is hot and steamy, but not bubbling.
- Stir the cornstarch slurry into the saucepan. Increase the heat to high and boil the mixture for one minute to fully activate the cornstarch's thickening properties.
- Remove the saucepan from the heat and allow your eggnog to cool so it doesn't burn your tongue. Transfer to mugs and enjoy!!
Notes
- Use full-fat coconut milk because low-fat coconut milk won't thicken your eggnog properly.
- Stirring cornstarch with a little almond milk before adding it to the saucepan will help prevent lumps from forming in your almond milk eggnog.
- Store cooled eggnog in an airtight container (like a mason jar) in the fridge for up to 3 days or in the freezer for up to 3 months.
Rachel says
I'm going to try this. Thanks for the recipe. 😀
Humbly Homemade says
Yay! Let me know how it turns out for you! 🙂
Azilde Elizabeth says
No eggs! I have to try this 🤤 I haven't had egg nog in a long time. No one is really interested in eggnog at home lol
Humbly Homemade says
Haha my husband didn't think he liked eggnog until he tried this version without dairy or eggs and now he's hooked on it! 😜