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A mug of dairy free eggnog.

Dairy Free Eggnog

Sip on a glass of holiday delight with this dairy free eggnog recipe!
Course Drinks
Cuisine American
Keyword dairy free eggnog
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 servings
Calories 256 kcal
Author Dairy Free for Baby


  • 6 large egg yolks
  • ½ cup granulated sugar
  • 3 cups extra creamy oat milk (we like Planet Oat Extra Creamy)
  • ½ tsp nutmeg
  • tsp salt
  • tsp cloves (optional; add if you enjoy cloves)
  • ½ tsp vanilla extract
  • 3 ounces brandy (optional; more or less according to taste)


  1. In a medium bowl, whisk together the egg yolks and sugar until well-combined.
  2. In a small pot, combine the oat milk, nutmeg, salt, and cloves (if using) over medium-low heat. Stir frequently, bringing mixture to a simmer.
  3. Ladle some of the hot oat milk mixture into the bowl with the egg and sugar, whisking continuously, to temper the eggs. Continue ladling in the oat milk little by little while whisking.
  4. Once all the oat milk mixture has been combined with the egg yolk mixture, pour everything back into the pot. Heat over medium-low, whisking continuously for a couple minutes, until the mixture reaches 160 degrees and is slightly thickened.
  5. Remove from heat. Stir in the vanilla, and brandy (if using). Pour into a pitcher and cool completely in the fridge. The mixture will further thicken upon cooling. Enjoy chilled!

Recipe Notes

  • If you do not have brandy, you can use bourbon, rum, or whisky instead.
  • Serving sizes for eggnog vary widely. Most store-bought versions assume ½ cup, while most homemade recipes assume 1 cup. For the purposes of the nutrition analysis, we’ve assumed a serving is approximately ¾ cup, and that this recipe makes about 5 servings.


Nutrition facts (approximate per serving): 256 calories, 7.5 g fat, 2.5 g saturated fat, 150 mg sodium, 34 g carbohydrate, 2 g fiber, 23 g sugar, 4.5 g protein, Vitamin D: 17%, Calcium: 18%, Iron: 5%, Potassium: 6%