This Dairy Free Eggnog is just as rich and creamy as traditional homemade eggnog, but is made with oat milk, plant based cream and no alcohol. You don’t have to miss out on this festive drink just because you can’t have dairy!
Hiya guys, how are you doing? Today I have a very exciting recipe to share with you: Dairy Free Eggnog!
I love making Homemade Eggnog at Christmas time. However, this year is the first year I’m dairy free. (I found out I was allergic earlier in the year).
I didn’t want to miss out on delicious eggnog, so I decided to do some testing and make Dairy Free Eggnog! Guess what? It tastes just as delicious and creamy as regular eggnog. We shouldn’t have to miss out just because we can’t have milk and cream!
You’ll also notice that this recipe is alcohol free. Since I haven’t had a drink in 10 years, I certainly don’t miss the alcohol in this eggnog. And it still tastes just like Christmas for me!
NOW… LET’S TALK ALL ABOUT THIS DAIRY FREE EGGNOG!
I used oat milk to make this eggnog. Specifically Oatly Barista as I really wanted an oat milk that was like whole milk. You can use other oat milks, of course. But to really give this Dairy Free Eggnog its richness, I’d advise a non dairy milk which is equivalent to whole milk.
I made the switch to Oat Milk in March and I love it. I’ve tried all the other non dairy milks (apart from the nut ones as I’m allergic to nuts too!) and oat is by far my favourite. In my coffee, I use Minor Figures as it’s more like semi-skimmed milk. I don’t like whole milk in coffee as it’s too much for me.
When it comes to Eggnog though? I want that whole milk creaminess and richness.
I make my Eggnog with double cream as well as whole milk. Obviously that is dairy, so instead I’ve found the Elmlea plant based range. Both the single and double cream are delicious and taste exactly the same as normal cream. They perform the same and my husband never notices when I’ve used it in dinner recipes.
Brands have really been nailing their non dairy ranges I’ve found. I was worried that I would miss out on some of my favourite foods when I went dairy free. But that hasn’t been the case. I still get to enjoy everything I had before because the dairy alternatives are so darn good.
This Dairy Free Eggnog is alcohol free too. We are teetotal in my house and haven’t touched alcohol in years. You could add alcohol to this, but I wouldn’t be able to tell you how much. I’d hazard a guess at around 1tbsp.
Eggnog is actually very easy to make. However, it can be time consuming as you gently heat the mixture. Oh… and you have to stir continuously too. It takes a good 20 minutes to get the mixture up to 160F/70C. (This is the temperature at which eggs are safe to consume).
It is totally worth the staring at the thermometer willing it to heat though. This Dairy Free Eggnog is so divine, I’ll be drinking it all holiday season!
I strongly believe that just because we have allergies, we shouldn’t miss out on things. So I really hope this Dairy Free Eggnog solves your eggnog problems haha! It really is just as good as the traditional stuff. I just enjoy the fact I don’t have any of the awful dairy side effects when I drink it!
Dairy Free Eggnog (Alcohol Free too!)
Ingredients
- 4 large egg yolks
- 1/2 cup (100g) caster sugar
- Pinch of salt
- 3 cups (720ml) Oatly Barista*
- 1 cup (240ml) Elmlea plant based double cream alternative**
- 1 1/2 tbsp vanilla extract
- Fresh or ground nutmeg, to serve
Instructions
- Place the egg yolks, sugar and salt into a deep, medium sized saucepan and whisk into a thick paste.
- Place the oat milk and double cream alternative into a large jug and whisk briefly. Pour around 2tbsp into the egg mixture and whisk. Attach a candy thermometer to the side of the pan and place over a low heat.
- Heat gently, gradually adding in the milk/cream mixture while you whisk continuously, to ensure no lumps. I add around 1/4 cup of milk at a time. It needs to be gradual in both the heating and the adding of the milk, so as not to scramble the eggs!
- Continue whisking and adding the milk until all of it is in the saucepan. Then switch to a wooden spoon and continue to heat. The mixture needs to first reach 160F/70C to ensure the eggs are safe. You will then start to feel it thicken slightly.
- I heat my mixture to 180F/82C. This is the point where I find it doesn't thicken anymore, the eggs are safe and we're far enough away from boiling the mixture as we do not want that. Don't be tempted to whack the heat up either, it needs to be gentle. It will take at least 20 minutes, maybe 25 to get to 180F/82C.
- Once the eggnog is at the correct temperature, remove from the heat, remove the candy thermometer and add in the vanilla extract. Stir until combined and then leave to cool for 15 minutes, just so it's not hot for the next step.
- After 15 minutes, take a piece of cling film and press it gently into the top of the eggnog, so it's touching it and the excess cling film comes up the sides of the pan to create a seal. This will stop a film developing on top of the eggnog. Leave to cool completely in the pan.
- Once cool, transfer to a pitcher/carafe and cover the top with cling film. Store in the fridge for up to 3 days. If you are adding alcohol to this recipe, it will keep for longer.
- To serve: pour chilled Dairy Free Eggnog into a glass and grate some fresh nutmeg onto the top. Alternatively, if you're like me and never have fresh nutmeg, sprinkle some ground nutmeg on top.
Notes
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
