Eggless Creamy Spiced Eggnog
Rich, warming, and deeply spiced, this creamy holiday drink delivers everything you love about classic eggnog — that thick, velvety texture and cozy blend of nutmeg, cinnamon, and cloves — without a single egg in sight. Most store-bought versions and traditional recipes rely heavily on raw or cooked yolks for body, but here a cornstarch slurry does the thickening work beautifully, giving you that signature spoon-coating consistency through a simple stovetop technique. Full-fat coconut milk teams up with heavy cream and whole milk to build a base that's genuinely luscious, not a watered-down compromise. The process is straightforward: whisk, simmer, strain, and chill — and straining through a fine-mesh sieve ensures a silky-smooth pour every time. It makes four servings, so it's perfectly sized for a small holiday gathering or a few cozy nights in. Serve it ice-cold straight from the fridge, dusted with a little extra nutmeg, and it's hard to believe there's anything missing at all.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy cream
- ½ cup whole milk
- 3 tbsp cornstarch
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 pinch salt
For serving
- ground nutmeg, for dusting (optional)
Instructions
- 1
Whisk together the cornstarch and 2 tablespoons of the whole milk in a small bowl until smooth and no lumps remain, then set aside.
- 2
Combine the coconut milk, heavy cream, remaining whole milk, sugar, nutmeg, cinnamon, cloves, and salt in a medium saucepan over medium heat, whisking to dissolve the sugar, until the mixture is steaming and just beginning to simmer around the edges, about 5–7 minutes.
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