Dairy-free Eggnog {Paleo + Keto-friendly}
Prep time: 
Total time: 
Serves: about 1 quart
gluten-free, grain-free, paleo, dairy-free, vegetarian, keto-option, nut-free option
  • 4 pasture raised eggs, yolks and whites separated
  • ¼ cup sweetener (see notes)
  • 1 tablespoon maple syrup (optional)
  • 1 can full fat organic coconut milk
  • 1 cup unsweetened almond milk or other non-dairy milk (see notes)
  • 1 teaspoon freshly ground nutmeg
  • optional: 3 ounces dark rum, brandy, bourbon or a mix
  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. (or use a handheld mixer or hand blender with a large bowl) Gradually add the sweetener(s) and continue to mix until it is completely dissolved, about 2 minutes. The yolks should be ribbony.
  2. Add in the coconut milk, almond milk and freshly ground nutmeg. If you are adding liquor, add that now. Mix at a low speed until well combined and creamy. Move to a large mixing bowl. Give the bowl from the stand mixer a quick clean.
  3. Place the egg whites in the bowl of a stand mixer (or use a handheld mixer or hand blender with a large bowl) and beat the egg whites to soft, not quite stiff peaks, about 90 seconds.
  4. With a handheld whisk or rubber spatula, fold /whisk whipped whites into egg yolk/milk mixture until completely incorporated.
  5. Chill until ready to serve. It continues to thicken as it chills. Give it a good shake or whisk before serving, a little separation is natural. Ladle or pour into goblets, serve garnish with grated nutmeg.
  6. Store in the fridge: keeps for 2-3 days, probably a little longer with alcohol
Notes on sweetener:
Sweeten to taste, with your desired sweetener. Combine, use as little as you want, add more as needed.
You can use all maple syrup or some coconut sugar, some maple syrup (obviously coconut sugar will darken the color)
You can also use honey, regular granulated pure cane sugar, a few drops of stevia, etc.
I use barely ¼ cup granulated monkfruit and just a smidge of maple syrup, this is plenty sweet for my taste.
I find that there is a sweetness from the coconut milk, so this is also quite delicious without any sweetener at all.

Notes on milks: you can certainly use ALL coconut milk, but I find the coconut flavor to come through this way. Additionally, any non-dairy milk will work, almond, cashew, hemp, etc.

For a quicker, less frothy nog, you can use a cocktail shaker. Working in 2 batches, combine all the ingredients in a cocktail shaker and shake vigorously until homogeneous. Strain into chilled glasses and repeat. You can also make in a high speed blender.
Recipe by Tasty Yummies at https://tasty-yummies.com/dairy-free-eggnog/