Coconut Cream Eggnog

The Christmas season in our house wouldn’t be complete without a proper batch of eggnog. But this year, after my little Lily announced she couldn’t tolerate dairy, I set about creating a creamy, delicious version that everyone could enjoy. After countless attempts – and a fair bit of taste-testing by my two honest critics – I’ve finally perfected a coconut cream eggnog that rivals the original. Trust me, you won’t miss the dairy! This recipe is rich, festive, and incredibly easy to make, bringing that classic Christmas cheer to your table without any fuss.

Why This Recipe Works

This coconut cream eggnog is a game-changer for families like ours who need dairy-free alternatives without sacrificing flavour. Here’s why I think it’s so brilliant:

• Dairy-Free Delight: Perfect for those with dairy intolerances or allergies. The coconut cream provides a richness that mimics traditional eggnog beautifully.
• Simple to Make: This recipe requires no complicated techniques or hard-to-find ingredients. It’s straightforward enough that even the kids can help (under supervision, of course!).
• Crowd-Pleasing Flavour: The blend of spices and the sweetness of the coconut create a flavour profile that’s both festive and comforting. Even my non-dairy-free friends love it!

Ingredients

• 2 cans (400ml each) full-fat coconut cream, refrigerated overnight
• 4 large free-range egg yolks
• 100g caster sugar
• 480ml (1 pint) unsweetened almond milk
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: 60ml dark rum or bourbon (or to taste)

Ingredient Notes

Coconut Cream: This is the star of the show! Refrigerating it overnight allows the solid cream to separate from the liquid, which is what we want for a super creamy texture. Don’t skimp on the full-fat version; it really makes a difference. If you can’t find coconut cream, you can use full-fat coconut milk, but be sure to chill it thoroughly and only scoop out the thick cream from the top.

Almond Milk: I prefer unsweetened almond milk to keep the sweetness in check, but any plant-based milk will work. Oat milk also adds a lovely creaminess.

Spices: Freshly grated nutmeg is always best, but pre-ground works just fine. Make sure your spices are relatively fresh for the best flavour; they lose their potency over time.

Step-by-Step Instructions

Step 1: Chill the Coconut Cream. Place your cans of coconut cream in the fridge overnight (or for at least 8 hours). This ensures the cream separates properly from the watery liquid.

Step 2: Separate the Coconut Cream. Carefully scoop out the thick, solid coconut cream from the top of the chilled cans, leaving the watery liquid behind. Place the cream in a large mixing bowl.

Step 3: Whisk the Egg Yolks and Sugar. In a separate bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened. This usually takes about 2-3 minutes. You want a nice, creamy consistency.

Step 4: Combine Ingredients. Gently fold the whisked egg yolk mixture into the coconut cream. Be careful not to overmix; you want to keep the mixture light and airy.

Step 5: Add the Milk and Spices. Gradually whisk in the almond milk, nutmeg, cinnamon, cloves, vanilla extract, and salt. Stir until everything is well combined and the mixture is smooth.

Step 6: Flavour with Alcohol (Optional). If you’re using alcohol, stir in the dark rum or bourbon. Adjust the amount to your taste. I usually add a little extra for the grown-ups!

Step 7: Chill and Serve. Cover the eggnog and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld. Before serving, give it a good stir and pour into glasses. Garnish with a sprinkle of nutmeg or a cinnamon stick.

My Kitchen Tips & Tricks

• Prevent Lumps: Make sure your egg yolks and sugar are thoroughly whisked together before adding them to the coconut cream. This helps prevent any lumps from forming.
• Adjust the Sweetness: Taste the eggnog before chilling and adjust the amount of sugar to your liking. Remember that the flavours will develop more as it chills.
• Spice It Up: Don’t be afraid to experiment with different spices. A pinch of cardamom or ginger can add a lovely warmth to the eggnog.
• Kid-Friendly Version: For the little ones, skip the alcohol and add a splash of apple juice for a bit of extra sweetness. My two absolutely adore it!
• Make it Ahead: This eggnog is perfect for making ahead. In fact, I think it tastes even better after a day or two in the fridge.
• Garnish with Flair: A sprinkle of freshly grated nutmeg, a cinnamon stick, or even a dollop of whipped coconut cream adds a festive touch.

Storage & Meal Prep

This coconut cream eggnog can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to prevent it from absorbing any fridge odours.

I don’t recommend freezing eggnog, as the texture can change and become grainy when thawed. However, you can easily make this recipe 1-2 days in advance for a stress-free Christmas morning.

Substitutions & Variations

For a vegan version: Substitute the egg yolks with 2 tablespoons of cornstarch mixed with 6 tablespoons of water. Heat the almond milk mixture gently on the stove and whisk in the cornstarch slurry until thickened. Allow to cool completely before mixing with the coconut cream and other ingredients.

For a richer flavour: Add a splash of maple syrup or a tablespoon of coconut sugar instead of caster sugar. This gives the eggnog a lovely caramel-like flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I highly recommend it. Making it the day before allows the flavours to meld together beautifully, resulting in a richer, more flavourful eggnog.

How long will this eggnog last in the fridge?

The eggnog will stay fresh in the fridge for up to 3 days, as long as it is stored in an airtight container. After that, the texture and flavour may start to deteriorate.

Can I make this without alcohol?

Of course! Simply omit the rum or bourbon. You can add a splash of apple juice or a little extra vanilla extract for a bit of added flavour.

Is this recipe suitable for children?

Yes, as long as you omit the alcohol. My children absolutely love this coconut cream eggnog, and it’s a wonderful way to include them in the festive celebrations.

Can I use a different type of milk?

Certainly! While I prefer almond milk for its mild flavour, you can use any plant-based milk you like. Oat milk is another great option for a creamier texture.

What if my coconut cream isn’t separating properly?

Make sure your coconut cream has been refrigerated for at least 8 hours, or preferably overnight. If it still isn’t separating, you may need to try a different brand of coconut cream. Some brands are more prone to separating than others.

Can I adjust the amount of spices?

Absolutely! Feel free to adjust the amount of nutmeg, cinnamon, and cloves to your taste. If you prefer a stronger spice flavour, you can even add a pinch of cardamom or ginger.

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