Almond Milk Eggnog
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My creamy almond milk eggnog is so rich, decadent, and easy to make. Ready in under a minute, you won’t even miss the dairy!
Almond milk eggnog makes a fabulous dairy-free eggnog recipe
With eggnog becoming more popular, I’ve noticed some brands are coming out with sugar-free and egg-free versions, but dairy-free ones are still hard to find.
I took it upon myself to develop one, and I daresay I might prefer it to traditional eggnog. I swapped out the cream and whole milk for almond milk and added an extra egg, and I enjoy the lighter, velvety texture. Here’s why you should give it a go:
- Blends in under a minute. Just add all your ingredients to a blender and blend away.
- 5 ingredients. You probably have most of them on hand right now!
- You can sip it year-round. I know eggnog is typically a holiday drink, but once you learn how, you can make it on a whim.
- Option to cook the eggs. I know some of us are a little iffy about eating raw eggs, so I included a tip for fully cooking them (without getting scrambled eggs!).
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Unsweetened almond milk. Use either unsweetened almond milk or vanilla almond milk. If you use the latter, you can omit the vanilla extract. I also tested this recipe with coconut milk and cashew milk, and while I prefer the almond flavor, both work well.
- Eggs. You MUST use pasteurized eggs since they’re not getting cooked. If you’re uncomfortable eating raw eggs, you can simmer them into the almond nog on the stovetop; I’ll explain how in the step-by-step instructions.
- Sugar. I used white sugar, but brown sugar or coconut sugar both work great. Just note that they’ll make the eggnog a little darker.
- Vanilla extract. Adds a subtle vanilla flavor.
- Nutmeg. I find freshly grated nutmeg has the most authentic flavor, but pre-ground nutmeg will work in a pinch.
How to make almond milk eggnog
Step 1- Blend. In a high-speed blender or food processor, add all the ingredients and blend until smooth and frothy.
Step 2- Serve. Pour into a pitcher and chill for at least an hour to thicken.
How to cook eggs for eggnog
If you’re not a fan of eating raw eggs, you can ‘cook’ them. Add all of the ingredients to a small saucepan over low heat. Gently whisk until it simmers, then continue stirring for 3-4 minutes. If your eggs curdle, don’t worry; just add everything to your blender and blend until smooth.
Recipe variations
- Give it a boozy twist. My parents like adding a shot (30mL) of brandy, rum, or bourbon.
- Make an egg nog latte. Gently warm the eggnog on low heat, stirring until steaming, then pour it over your espresso or drip coffee.
- Make it creamier. Swap the 2 eggs for 3 egg yolks. I tested 3 egg yolks instead of two whole eggs, and the eggnog was noticeably richer.
More festive drinks to try
Almond Milk Eggnog
Ingredients
- 2 1/4 cups unsweetened almond milk refrigerated * See notes
- 2 large eggs pasteurized ** See notes
- 3 tablespoons sugar or sugar alternative
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Instructions
- In a high speed blender or food processor, add the almond milk, eggs, sugar, vanilla, and nutmeg, and blend until combined and frothy.
- Pour into a pitcher and chill for at least an hour. It will thicken as it sits.
Excellent- I make this weekly and sometimes use egg substitute
Love that, Elyse! You’re like me- I love making eggnog year round, it’s so good!!!
We are currently experiencing a cold snap of -40 here in the north. I opted for the cooked version and it turned out great. This is so good and it is now my favourite hot drink on the chilly days..
Oh wow, Vicky- that is freezing! I hope you are keeping cool 🙂 I’m so glad you enjoyed this! I too prefer the cooked version, but i feel so few of us do haha! Stay warm please!
This was so easy (unlike so many other recipes!) and very tasty and delicious. It came out perfectly frothy and not overly thick or thin. I added a touch of cinnamon to taste. Thanks!
Thanks, Elissa- That means so much!
A tablespoon of sugar is 12 grams of sugar, 3 tablespoons in the recipe would be 36 grams of sugar or 36 gr of carbs per serving. Right? Ouch. I guess that’s where the sugar alternatives come in. Thanks for the recipe.
Hi Ruth! 🙂 Yes, that is correct- the sweeteners we’ve used (and use!) all have zero carbs. It’s quite alarming how much sugar a traditional one would have!
Very nice! Would definitely recommend. I used barrista almond milk to make it more creamy. Had to read through the comments as it does use the whole egg, not just the yolk. I thought it was misprint! Glad someone else had already asked.
Definitely 5 star worthy! This recipe is so simple and DELICIOUS! I can’t believe it’s only 5 ingredients! I used Agave nectar instead of sugar. So yummy! Thank you for sharing this!
Just wanted to say that your a life saver. When the holidays rolled around I bought almond nog and my 4 year old Absoultly loved it she loved it so much that that’s the only thing she will drink lol so as the holidays were coming to an end I went into complete
panic mode because there would be no more eggnog so I bought every single one that the store had I even called the company’s to see if I could buy directly from them then I stumbled across this recipe and it’s a huge hit she absolutely loves it as does everyone else in my house. So thank you so very much for sharing this and keeping my little one from having a huge meltdown lol
I just made this. It looks good and tastes wonderful
I am DEFINITELY making this for christmas!!!
I love this. Call me weird but also I prefer my eggnog sans alcohol for some reason. I did use raw honey ~3 T for my sweetener.
I can’t wait to try this! For the eggs, do you use the whole egg or just the yolks?
Whole eggs 🙂
This is great! Always looking for easy eggnog recipes this time of year! This couldn’t be easier, and is tasty to boot! Thanks!
Vegan option would be awesome
Haven’t tried one, but you could experiment and see!