An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!
If you’re a fan of eggnog but not all of the calories that come with it, this Dairy-Free Eggnog is going to change. your. life.
Let me introduce you to my new best friend…
First, please tell me you’ve tried my new favorite milk alternative, oat milk. I’m the last person to ever be “dairy-free” (cheese and I are bosom buddies) but I’m also not one to shy away from other delicious milk options. Sure, almond milk is a classic go-to, but if you’ve never experienced the thick creaminess of oat milk, now is the time!
How to Make Dairy-Free Eggnog
And when we’re making The BEST Dairy-Free Eggnog Recipe, we want it to be just as thick and creamy as the original. Am I right? Well, I’m happy to report that this recipe will give you just that, plus tons of great flavor from a myriad of spices and even a little rum extract (and, if you like your eggnog spiked, feel free to use the real deal!)
The other great thing about this eggnog recipe? It comes together in wayyyy less time than traditional homemade eggnog. We’re talking throw-everything-in-a-blender-and-it’s-ready-in-5-minutes easy. Because who wants to wait hours to enjoy a delicious glass of frothy eggnog? Or perhaps an oat milk version of this Spiked Almond Milk Eggnog Hot Chocolate?
I don’t know about you, but I’m sure looking forward to having this recipe on hand over the next few weeks. It will sure be nice to have a lighter, healthier alternative to enjoy among all of the other cookies, cocktails, sweets and treats!
Do you have a favorite lightened-up holiday recipe? If so, tell me about it in the comments below!
This post is brought to you in partnership with Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!
We need our eggnog to be laced with vanilla, cinnamon, nutmeg and cloves, and spiked with both bourbon AND cognac. We don’t do normal here, we go big.
I’m so excited to share this Winter Spiced Vanilla Eggnog with you today for multiple reasons.
First, this recipe epitomizes one of the main goals I have for this here blog: To show you, my loyal readers, that any recipe, no matter how seemingly scary, challenging or complicated, is within reach.
In the past, I’ve been completely terrified of making eggnog. Raw eggs, uncooked, in a drink? I’d never been opposed to drinking a version that somebody else made (I suppose I trusted what they were doing?) but I was scared out of my mind to be responsible for people drinking something so loaded with an ingredient that we’ve been told to minimize our ingestion of ever since we were little. But this blog is all about conquering our fears in the kitchen, so with a little push (see below,) I knew this holiday season was the time for me to conquer this fear.
Second, and the source of my little push, is that I’m once again partnering with Sonoma Syrup Co. to bring you some delicious recipes using their products over the next few months. I love these syrups because there are soooo many different flavors, and every single one is made with only the freshest, highest quality ingredients.
Last, but definitely not least, I’m so excited to share this Winter Spiced Vanilla Eggnog recipe with you because it is so darn delicious. All of the trepidation I had about making my own eggnog from scratch completely vanished after I tasted the finished product. It is soooo good.
(And if you’re still worried about the consuming raw eggs thing, I did my research and, according to medical professionals, the hefty amount of alcohol used is supposed to almost completely negate the risk of you getting salmonella. Just be sure to use the freshest eggs possible, preferably ones that are organic.)
So let’s get to the recipe, shall we? The great thing about this Winter Spiced Vanilla Eggnog is that, although it can be scary to commit to making it, once you commit, it comes together quickly and easily. There’s no cooking involved, just a little bit of chill time in the refrigerator.
Next we mix in milk, cream, booze and all the spices. Then we chill! For at least one hour.
The finishing touch, right before you’re ready to dig in (or gulp up), is to whip up your egg whites and fold them in. That’s it!!
Seriously, so easy. And I’m pretty sure that Vanilla Bean Syrup is going to be going into every single cocktail or baked good I’ll be making this holiday season.
If you’re ready to jump in and make some Winter Spiced Vanilla Eggnog for all of your nearest and dearest, be sure to hop on over to Sonoma Syrup Co. and order your syrup today. They’re also offering the Vanilla Bean flavor in their Holiday Entertaining Gift Set right now, which includes their Bittersweet Chocolate Syrup, Sea Salt Caramel Syrup and Pumpkin Pie Latte Syrup, YUM! Just be sure to place your order by December 15 to get it in time for Christmas!
First, separate the eggs. I like to get out two small bowls and separate the eggs by cracking each on the side of one bowl, and dumping the egg out of the shell into my hand over that first bowl, letting the whites slip through my fingers while holding the yolk in my hand. It’s then really easy to dump the whole yolk into the second bowl once the white has all slipped through. Cover the egg whites and place in the refrigerator until ready to use.
In a large mixing bowl (it’s best to use something non-metal, like ceramic or glass,) whisk together the egg yolks and 1 cup of sugar. Continue whisking for a few minutes, until the mixture has turned a pale yellow color. Whisk in the vanilla syrup.
Next, whisk in the milk, cream, alcohols and spices. Once combined, cover and place in refrigerator for at least one hour.
Right before you are ready to serve, you’ll want to whip up the egg whites. In a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form (this could take from 5-10 minutes.) Remove the eggnog mixture from the refrigerator and whisk in the whites. Serve immediately, garnishing each glass with more ground nutmeg if desired.
Winter Spiced Vanilla Eggnog
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
A holiday treat that tastes more indulgent than it is. Dairy-free almond milk eggnog is kicked up a notch by adding chocolate and, of course, rum! It’s the perfect drink for the season.
Let’s be real here. As soon as we’ve carved the turkey and put on our stretchy pants, for the next month we’re obligated to replace our good ol’ tall glass of milk with super tasty eggnog.
It took me some time to get used to eggnog. My mom’s always been a fan, but I was a bit repulsed by the fact that EGGS made eggnog. She’d inevitably buy a carton every year, have a small glass one night, and then forget about it in the back of the refrigerator and we wouldn’t find it until after New Year’s. True story.
I have to admit, it wasn’t until I tried a boozy, blended version of eggnog (we’re literally talking the pre-mixed, plastic handle you buy in the liquor aisle) that I was open to revisiting the whole concept. I’m now proud to say that I enjoy a glass of eggnog over ice (of course spiked with some rum), once the holidays roll around.
That being said, sometimes the richness of the ‘nog is a little too much for me. I find I can only down a small glass before my tummy starts warning me that I should probably stop or else I will not be a happy camper later. So when Danielle of Against All Grain posted a photo of Califia Farms’ Almondmilk Holiday Nog, I knew I had to track some down. I ended up finding it at our local natural foods store, but I hear you can also get it at Whole Foods.
This stuff is the real deal. It’s only got 50 calories per serving and tastes sooooo good. And since it’s almond milk, my tummy really likes it too. As soon as I bought some, I started experimenting with different ways to use it.
The first (obvious) use for it was as creamer in my coffee. I usually only add unsweetened vanilla almond milk to my coffee anyway, but this Holiday Nog Almondmilk brought my daily cup of joe to a whole new level. Holidays in a mug!
The following weekend, I was playing around in the kitchen before the fiancé woke up, and wanted to make some hot chocolate for another food shoot I was doing that day. Lo and behold, the Nog was front and center in our refrigerator and I was immediately inspired to use that for my project.
I poured a glog of Nog into a saucepan, added some chopped semisweet chocolate we had in the pantry, set the stovetop to simmer, and a few minutes later I had a delicious, creamy pot of cocoa in front of me.
Of course, I couldn’t leave it alone and had to add some rum. Because what sort of a drink is eggnog without rum? I tasted it and immediately knew I had done the right thing. The chocolate melts so nicely into the Nog, which is perfectly spiced without being too heavy on the stomach. The rum gives it a nice kick and makes the drink perfectly suitable for serving at a holiday get-together with friends. (Of course, if hot chocolate isn’t your jam, there’s also this and this.)
And if you’re not into the whole spiking your eggnog thing, the cocoa will be perfectly delicious without the booze. Top it with some powdered sugar or whipped cream, and no one will turn it away.
A holiday treat that tastes more indulgent than it is. Dairy-free almond milk eggnog is kicked up a notch by adding chocolate and, of course, rum! It's the perfect drink for the season.
Course: Dessert, Drinks
Keyword: cocktails, dairy-free, drinks, eggnog, holiday, hot chocolate, rum
Author: CaliGirl Cooking
1tablespoonchopped semisweet chocolate
1cupCalifia Farms Almondmilk Holiday Nog
Pour rum into mug that you will be serving the hot chocolate in.
Add chocolate and Nog to small saucepan over medium heat. Stir occasionally; continuing until chocolate has completely melted and mixture takes on a light brown hue. Pour Nog mixture into the mug with the rum in it. Top with powdered sugar or whipped cream and enjoy!
Spiked Almond Milk Eggnog Hot Chocolate
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.