You don’t need dairy to make a delicious eggnog, but eggs should be on the ingredient list!
When we were growing up, my mother had many holiday rituals. Among them, she improvised a most delicious and budget friendly eggnog using canned milk. She made it every Thanksgiving and Christmas, placed it in her punch bowl surrounded by pretty little glass cups. I still have the bowl, and have added to her collection of cups over the years.
Pasteurizing eggs is quick and easy!
We never worried about salmonella then, but if you have concerns, you can substitute pasteurized eggs in any nog recipe. Of course, she always made this eggnog with a more than ample addition of spirits, sometimes dark rum, but usually whiskey, or a combination of both, and there are those who say the spirits do a good job of killing off the pathogens! But pasteurizing takes only a few moments, and is worth the peace of mind.
I’ve made eggnog using various methods from cooked to raw eggs, and using any number of combinations of milk, light, and heavy cream, as well as non-dairy substitutes. I made a no-egg version once, but don’t recommend it at all! It was a nice beverage, but not eggnog!
A simple formula
However, dairy-free is easy and tasty for those who cannot or do not consume milk products. In general, the method is simple –– use about 1 egg per cup of liquid and a tablespoon of sugar, but the sugar is all to taste, as is the optional addition of spirits. Most servings of eggnog are about a half cup.
I’ve used vanilla bean paste rather than vanilla extract, but you can use what you have. Soy, rice, or almond milk work great here, and oat milk is tasty but will probably separate when rested so you’ll have to stir it up. This is not a thick and gloppy eggnog, but light and refreshing! Cheers!
Dairy Free Holiday Eggnog
- 4 fresh organic eggs, *pasteurized
- 1/3 cup sugar
- 1 can full-fat coconut milk
- 1 tsp. vanilla bean paste
- 4 cups plant milk
After pasteurizing eggs, place in a bowl with the sugar. Beat on high with your hand mixer until the eggs are light and thick, and the sugar dissolved.
Add the coconut milk, followed by the vanilla and plant milk, drizzling it in.
Grate a quarter teaspoon of fresh nutmeg and taste. You may want a lot more, or this could be exactly enough. Add rum, or other spirits.
Serve with a fresh grate of nutmeg on top.
*To pasteurize eggs:
Always use fresh, local organic eggs where possible, especially if you are concerned about food-borne bacteria.
Have the eggs at room temperature, then place in a saucepan of room temperature water. Slowly bring the water to 140 degrees F. (60 C.) over medium/low heat and let the eggs rest in this bath for there to five minutes, depending on the size of your eggs. Keep a close watch on the temperature the water, you don’t want it to go much higher than the 140 degrees (60 degrees C.). After the time is finished, plunge in cold water to stop the cooking process.
Sylvia’s Holiday Eggnog
- 3 cans evaporated milk
- 6 eggs
- 1 cup sugar
- 1 can water
- 1 tbsp. vanilla extract
- Liberal grating of nutmeg for garnish
Beat the eggs with an electric mixer until light in a large bowl. Add all ingredients and beat until well blended. Grate nutmeg over top. Add whiskey, rum, or brandy if desired or use plain.
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