When I was growing up in Washington, DC, we lived near a convenience store called High’s Dairy and every year at Christmas time, we stocked up on High’s Egg Nog. It was so thick, so creamy, and so delicious. I crave High’s Egg Nog year round. As I got older, I learned how incredibly fattening my favorite egg nog really was and then Mr. Beet and I stopped drinking dairy milk. Fast forward to the varieties of almond nog and coconut nog that have now hit the market. All in all, these aren’t bad but they also aren’t thick and creamy like I remember my egg nog to be. What’s a girl to do? I make my own thick and creamy dairy free egg nog.
I found a recipe for coconut nog that I can make at home, but I modified it to be a little thicker, a bit creamier. The key is using a can of coconut milk in addition to whatever your choice of dairy free carton milk may be. I prefer almond milk or Ripple Pea Milk, but anything dairy free will do. I try not to use a can of coconut milk and the carton coconut milk only because I don’t want the coconut flavor to be evident, but that’s just me.
I also use organic eggs. While the egg nog does get “cooked” a bit, organic eggs are just a bit safer in my opinion.
This recipe needs 30 seconds in the blender, 10 minutes on the stove, and a few hours in the fridge to chill.
And I bet you are super interested in those adorable gingerbread men hanging on the mugs. I found them at Williams Sonoma but I found a cookie cutter on Amazon where you can make your own. Aren’t they just adorable?
So, anyway, after a few hours of my nog chilling in the fridge, it was time for a taste test. And I have to say, while it isn’t as super thick as the High’s version, it is still thick and creamy. And very egg noggy. So delicious! Happy holidays and enjoy your dairy free egg nog.
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And if you are looking for another easy recipe for Christmas, check out my Brownie Santa Hats:
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