Thirsty for more recipes using almond milk? Try my almond milk hot chocolate, almond milk latte, and almond milk milkshake. When the holiday season rolls around, I sincerely look forward to my first cup of eggnog. But for one reason or another, I occasionally need a dairy-free eggnog recipe. That’s where this almond milk nog comes in. Made with the same warm, delicious flavor, it doesn’t taste like anything’s missing!
Why I love this recipe
Ready in seconds. Just add all your ingredients to a blender and blend away. 5 ingredients. And I’m willing to bet you have most of them on hand right now! You can sip it year-round. I know eggnog is typically a holiday drink, but once you learn how easy it is, you can make it on a whim (or whenever you want eggnog bites!). Option to cook the eggs. I know some of us are a little iffy about eating raw eggs, so I included a tip for fully cooking them (without getting scrambled eggs!).
Ingredients needed
Almond milk. Use either unsweetened almond milk or vanilla almond milk. If you use the latter, you can omit the vanilla extract. I also tested this recipe with coconut milk and cashew milk, and while I prefer the flavor of almond, you could use either. Eggs. You MUST use pasteurized eggs since they’re not getting cooked. If you’re uncomfortable eating raw eggs, you can ‘cook’ the almond nog on the stovetop, and I’ll explain how later on. Sugar. I used white sugar, but brown sugar or coconut sugar both work great. Vanilla extract. Adds a subtle vanilla flavor. Nutmeg and cinnamon. Two warming spices that are essential for eggnog!
How to make almond milk eggnog
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Blend. In a high-speed blender or food processor, add all of the ingredients and combine until you have a smooth, frothy mixture. Step 2- Serve. Pour into a pitcher or jar and enjoy chilled.
Arman’s recipe tips
Cut the carbs. Swap the sugar for maple syrup or stevia, or make my keto eggnog instead. Use chilled ingredients. So your nog is ready to sip as soon as you blend! Cook the eggs. If you’re not a fan of eating raw eggs, you can ‘cook’ them. Add all of the ingredients to a small saucepan over low heat. Gently whisk until it simmers, then continue stirring for 3-4 minutes. If your eggs curdle, don’t worry; just add everything to your blender and blend until smooth.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered in an airtight container, for up to 3 days.
Swap the spices. Use pumpkin pie spice or gingerbread spice for a similar but slightly warmer flavor. Give it a boozy twist. Add a shot of brandy, rum, or bourbon. Make an egg nog latte. Gently simmer the nog on low heat, then pour it over your espresso or drip coffee. Make it creamier. Swap the 2 eggs for 3 egg yolks.
To freeze: Place the eggnog in an airtight container and store it in the freezer for up to 2 months.
Frequently asked questions
More recipes using almond milk
Almond milk pancakes Almond milk pudding Almond milk ice cream Almond milk smoothie
