Dairy Free Classic Eggnog

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Rich egg yolks whisked with sugar form the silky backbone of this custard-style eggnog, warmed slowly with nutmeg and cinnamon until it thickens into that classic velvety texture. A splash of vanilla rounds out the flavor before the whole thing chills into a smooth, spoon-coating base. Whipped egg whites get folded in right before serving, giving each glass a light, frothy top that makes it feel extra festive. Pour it into your favorite glasses, add a pour of bourbon or rum if you're feeling it, and finish with a dusting of nutmeg for that final holiday touch. It's a great pick for a dairy free celebration table, spiced just right and every bit as indulgent as the classic version.

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Ingredients

8 servings

6 pasteurized egg yolks
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½ cup granulated sugar, divided
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup heavy cream, divided
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp ground nutmeg, plus more for serving
¼ tsp ground cinnamon
1 tsp pure vanilla extract
4 pasteurized egg whites

For the egg whites

¼ cup granulated sugar

For serving

1 ½ oz bourbon or dark rum (optional)

Instructions

1
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
2
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.

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