A Festive Favorite- Eggnog Drink (3 Versions)

A Festive Favorite- Eggnog Drink (3 Versions)

Nothing says happy holidays like a glass of eggnog! I will be making different versions of eggnog for you today- keto/dairy free and vegan eggnog.

The keto eggnog is so rich and creamy, this homemade sugar-free eggnog is surprisingly easy to make. With whipped cream and a sprinkle of nutmeg, it has all the traditional flavor you love.

The diary-free eggnog is one of my family’s favorite beverages of all time! I crave this almond-coconut combo drink throughout the year, but I make myself hold off until the holidays…usually.

The vegan eggnog is creamy delicious, dairy free and egg free. It can be served with alcohol or regular that all can enjoy.

These drinks are guilt-free but still have the classic flavor profile you know and love. The whole family will love it and you will not miss out this holiday season.

egg nog bottle near cupcake red berry fruits and ice cold drinks
All About the eggnog

HOW TO MAKE KETO/DAIRY FREE EGGNOG

  1. Swap out the milk. I recommend unsweetened nut milk or hemp milk. Dairy milk is much higher in carbs, coming in at 12g per cup, whereas almond, cashew, and hemp milk all have only 1 to 2g of carbs per cup. I really love vanilla hemp milk for a nut-free option. Just make sure your non-dairy milk is unsweetened.
  2. Use a keto sweetener. I typically use Swerve, but any sweetener will work, since the consistency of the eggnog relies mainly on the eggs and egg yolks. 
  3. Use a good thermometer. It’s important to know the exact temperature of your keto eggnog as you whisk it. Raw eggs are cooked at 160F so you want to take your mixture to at least that temperature. But don’t go over 170F to 175F or the eggs will start to curdle and the eggnog will be much too thick. I like to take mine to 165F.
  4. Whisk almost constantly. Anything made with egg yolks can go from thin to thick in a matter of seconds so stay near your pot. 
  5. Don’t forget the spices. Traditional eggnog is flavored with nutmeg, vanilla and cinnamon
  6. Chill for several hours. Then whisk the mixture again before you serve it. At this point, you can serve it simply as is, or with a little rum or bourbon for classic holiday cocktail.
  7. Make the whipped cream. This takes your keto eggnog from delicious to over-the-top amazing.

Keto/Dairy Free Eggnog

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 8 servings Calories 123kcal

Ingredients

  • 4 large eggs
  • 2 large egg yolk
  • ⅔ cup granular Swerve Sweetener
  • ¼ teaspoon salt
  • 4 cups unsweetened almond milk ( use hemp milk for nut-free )
  • 2 ½ teaspoon vanilla extract divided
  • ½ to ¾ teaspoon ground nutmeg
  • ½ cup heavy whipping cream (use coconut whipped cream for dairy-free)
  • 2 tablespoon powdered Swerve Sweetener
  • Whiskey rum, or brandy, if desired (you can also use rum extract)- optional

Instructions

  • Whisk the eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in the almond milk until well combined.
  • Using an instant read thermometer, cook the mixture over low heat, whisking constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
  • Stir in 2 teaspoon of the vanilla and the nutmeg. Cover tightly with plastic wrap and chill for at least three hours.
  • Before serving, whip the heavy cream with the powdered sweetener and remaining vanilla into soft peaks. Fold into the egg mixture or dollop overtop of individual servings.
  • For an eggnog cocktail, add 1 oz liquor or liqueur to each glass and pour the eggnog over. Stir gently and sprinkle with grated nutmeg.

HOW TO MAKE VEGAN EGGNOG

  1. Swap out the milk. I recommend unsweetened oat or cashew milk. Its thicker and it will give the eggnog consistency
  2. Use a maple or agave syrup. I typically use allouse syrup, but any sweetener will work, since the consistency of the eggnog relies on the coconut milk in this recipe.
  3. Blend all ingredients in a blender for 30 seconds or until frothy. You want to make it well blended before you add the spices,
  4. Don’t forget the spices. Traditional eggnog is flavored with nutmeg, cloves, vanilla and cinnamon
  5. Chill for several hours. Then whisk the mixture again before you serve it. At this point, you can serve it simply as is, or with a little rum or bourbon for classic holiday cocktail.
  6. Make the coconut whipped cream. This takes your vegan eggnog from delicious to over-the-top amazing.

Tip: Slightly Thicker drink add 4 Tablespoons of unsalted creamy almond butter. You’ll hardly taste it, if at all!

Tip: To make the recipe without coconut milk, omit the coconut milk, increase the plant-based milk and use 1 teaspoon of cornstarch with water or xanthan gum and add more sweetener.

Vegan Eggnog

Prep Time 10 minutes Total Time 10 minutes Servings 8 servings Calories 249 kcal

Ingredients

  • 4 cups cashew milk or oat milk
  • 1 ½ cups full-fat coconut milk/cream
  • 5 Tbsps. agave syrup or maple syrup
  • ⅓ tsp ground nutmeg
  • 1 tsp ground cinnamon – maybe even more, taste and see if it has enough
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • optional – add some rum, bourbon, brandy or whiskey to make it boozy
  • optional – Muscovado sugar, for decorating

Instructions

  • Blend all ingredients in a blender for 30 seconds or until frothy. For colder eggnog, chill for at least 1-2 hours before serving.
  • Pour into glasses and dust the top of each glass with nutmeg.
clear drinking glass with milk near candy cane

How Long does it last in the Refrigerator?

Store leftovers in an airtight container in the fridge for up to 5 days. It will thicken up a little after sitting in the fridge. Give it a good shake before serving again.

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