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So, I’m struggling a bit with one portion of this whole holiday cheer thing.
It may seem petty and silly, but the reason I’m struggling is because I won’t be able to enjoy some of my favorite foods this year. I have a lot of things to be thankful for (oh gosh, so many things), but all those blessings don’t negate the fact that I’m bummed that I can’t eat my Mama’s world-famous chocolate chip cookies.
Why are the cookies on the blacklist? Well, I’ve talked about it a little bit, but I’ve had to cut all dairy and soy out of my diet due to an intolerance that JuneBug has (called Milk and Soy Protein Intolerance, or MSPI). When the doctor first mentioned it, I honestly thought the hardest part would be giving up my weekly heavy-on-the-cheese pizzas, but the worst part has been dealing with all the hidden ways soy and dairy sneak into my everyday foods. It’s not just that I can’t have milk or yogurt or tofu or ice cream or edamame, it’s that I have to be a super vigilant label-reader of every single product in the kitchen.
I actually thought I was doing okay with it, but JuneBug’s symptoms kept getting worse, so I took an even harder look at all the items in my kitchen, and I was shocked at how many items I was using that didn’t make the cut (cooking spray, canned tuna, pretzels, crackers, bread). Once I finally realized how many soy and dairy products I was eating and slashed them away, JuneBug started getting better. Which is awesome. And I am so grateful that the key to making my baby girl feel better was a simple switch in my diet, but I’m still sad that I have to skip most of the deliciousness of the holidays.
I think for a lot of families, ours included, holiday celebrations center around food. I know there is a whole push to not tie your emotions to food and to view food as only fuel, but I personally feel like that’s a load of baloney. I think ignoring the emotional component of food is just as dangerous as downing three boxes of Twinkies after a bad day at work. Food is inherently emotional. And ignoring that is just setting yourself up for an unhealthy relationship with food. So, yes, I’m sad I’m going to be missing some of my favorite foods this holiday season. And that’s a perfectly healthy emotion.
Thankfully, there are a few ways I can tweak and adjust some of my holiday favorites and still get to eat them. My Mama made me a pumpkin pie for Thanksgiving made with coconut oil and coconut milk. And I’ve already whipped up my first batch of coconut milk eggnog. And dude, it is amazing!
There are two methods for making homemade coconut milk eggnog —the cooked way and the raw way. The raw way is super easy, quick, and traditional, but it also means you are straight up drinking raw egg yolks. It doesn’t bother me (and never has, I have a very clear memory of my Dad shaking up an entire gallon of raw eggnog in the kitchen at Christmas), but if it does irk you, there are lots of recipes out there for cooked eggnog—mostly they just involved slowly heating the mixture until it’s just warm enough to pasteurize the eggs, but not so much that you get scrambled eggs.
I have a half-gallon-sized Mason jar of this stuff just hanging out in my fridge for whenever I get a hankering for eggnog (or want to use eggnog in a holiday recipe, which happens all the time). I’ll probably still pick up some “regular” nog for my holiday guests, because while this stuff is incredibly delicious, it still tastes like coconut. That’s not a problem for a coconut-lover like me, but it’s not exactly traditional.
5 from 2 reviews
This dairy-free version of the classic Christmas drink uses creamy, thick, and rich coconut milk.
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Looks great! I’m definitely on the hunt for a dairy-and-junk-free eggnog recipe this year. It’s TOTALLY crazy how many products have soy in them! First realized it when a friend found out she was allergic…then, when I started cutting it out of my diet, I noticed it even more. For example, lots of tea and chocolate brands add soy lecithin.
On the bright side, there are bound to be recipes out there that recreate your favorites! And dairy is pretty easy to replace in a recipe. I use either ghee, coconut oil, or palm shortening in place of butter. And for milk, I think that homemade almond milk is the best replacement (if you don’t want the slight coconut taste from coconut milk). :)
I had no idea how to make eggnog! This sounds delish! And girl, your photography. SO pretty!!
THANK YOU! I was feeling sad about missing out on eggnog this year (what with the whole no-raw-eggs-during-pregnancy thing), so I’ll have to try this!
I am allergic to dairy products. Love eggnog, so this sounds great.
I know it’s hard to give up dairy. I’m vegan, so I don’t eat any dairy, meat, or animal products whatsoever. Thankfully I can have soy products, or the choices would be slim. I, too, found it astounding how many things have milk in them that you wouldn’t expect! Like, Fun-Yuns. Or almost every single kind of candy.
But just think about how you’re not contributing to the horrible dairy cow industry. Maybe that will make you feel better about not imbibing? Imagine having to have your child taken away from you at birth so that you could produce milk for other people instead of your baby. Being that your a mother who is currently giving up everything for your young’un, maybe that will help frame the loss of dairy products for you?
Hey Cassie I LOVE your photography and styling on this one!
Will be going on my Pinterest for inspiration.
Ppssssttt! I have something to confess – I’ve NEVER tried eggnog. I know, right? It’s crazy! But that’s cause I grew up in the Southeast Asian region where it’s pretty uncommon. Still, your photos are GORGEOUS – I really mean it too. Colour schemes, spot on. And you make everything look so tasty. Really admire your creations, they’re beautiful. And now I’m so tempted to give eggnog a try, haha!
Thanks so much for the recipe, and devoting yourself to sharing your work with the world. :)
I just want to say that as someone who has never liked eggnog, I made this tonight and I thought it was awesome! Definitely a crowd pleaser!
This looks incredible! I too have gone dairy free, amongst other things, so finding options without feeling deprived or left out is always so great! Thank you and keep them coming!!! :D
I’ve been allergic to dairy and soy for a long time. Bought an ice cream maker so I could have coconut ice cream while everyone else was eating eating the store-bought kind. 2 tips: Make you own chocolate chips with coconut oil and cocoa. That way you can control the sweetness. Also, I’ve found that lemon pepper takes away the need for cheese in a dish. It doesn’t taste like cheese, it just makes it so that you don’t miss the cheese in a dish.
If you want chocolate chip cookies for christmas this year you should try ” Real Deal Chocolate Chip Cookies” from Against All Grain. The best dairy and soy free chocolate chip cookies. Make sure you use chocolate chips made by Enjoy Life. They are dairy, soy, and nut free.
Just wondering what June Bugs symptoms were. I have an 8 week old little guy that is struggling with feedings. We have started reflux meds and not seeing much of a difference. I’m wondering if it’s not MSPI. Any tips you have would be wonderful. Love your blog- thanks so much!
Reflux, definitely. But the big clue were the bloody, mucousy, and green-tinted diapers that would show up after I had a particularly dairy-heavy meal.
Does anyone know or test if you have to use the two different coconut milks or just one?
I’m going to try this, but cook it.
I have a very easy egg free egg nog. You can basically make this as 1 glass, or the whole recipe. It’s 1 package of French vanilla instant pudding, and a half gallon of milk. For one glass use about 10-12 ounces of milk and a heaping spoonful of the pudding mix. Then nutmeg to taste.
It is dairy, but it’s egg free, and ridiculously easy. It’s also silky smooth and just the right thickness. I hope someone that reads, tries it!!
I didn’t have my coconut milk so I used 2 cups of almond milk. This is delicious.
My egg nog lovers give this 5 stars! We just found out our 17 year old doesn’t tolerate dairy, so this saved the holidays. (I made it with stevia instead of maple syrup and they couldn’t tell.) Thank you!
Your DELICIOUS egg nog recipe has saved me! And it is so easy to make!
I’m on an anti-inflammatory diet that has my options fairly limited. This egg nog is my go-to when I need more fat in my diet and when I need a treat. I love your photo presentation, too!!
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