Glass of Coconut Milk Eggnog surrounded by blue and red holiday decorations.

I think for a lot of families, ours included, holiday celebrations center around food. There is a whole push right now 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 unhealthy 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.

That being said, I’m a bit bummed that I’m going to be missing some of my favorite foods this holiday season. And that’s a perfectly healthy emotion. 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 won’t be eating my Mama’s world-famous chocolate chip cookies this year.

Two glasses of Coconut Milk Egg Nog in front of a bottle of the drink. They are surrounded by blue and red holiday decorations.
Hand cracking an egg into a blender

Thankfully, there are a few ways I can tweak and adjust some of my holiday favorites and still get to eat them. A great example of this is my dairy-free coconut milk eggnog! I know it’s early still, but I’ve already whipped up my first batch and, holy (no) cow, is it 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), especially because I know our eggs came from chickens living a clean and healthy life. But if it does irk you, there are lots of recipes out there for cooked eggnog—mostly they just involve slowly heating the mixture until it’s just warm enough to pasteurize the eggs, but not so much that you get scrambled eggs.

Two glasses of Coconut Milk Egg Nog surrounded by white, blue, and red holiday decorations.

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.




Glass of Coconut Milk Eggnog surrounded by blue and red holiday decorations.

Coconut Milk Eggnog

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Coconut Milk Eggnog is a dairy-free version of the classic Christmas drink that uses creamy, thick, and rich coconut milk.


  • 1 14-ounce can full fat coconut milk
  • 2 cups light coconut milk (either from the can or a carton)
  • 4 egg yolks
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • Extra nutmeg for serving


  1. Combine all ingredients in the basin of a blender. Blend on high until well-combined and frothy. Chill until cold, then serve topped with nutmeg (and maybe with a splash of rum or bourbon for the adults).
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 92mgSodium: 17mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. 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!!

  2. 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!

  3. 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!!

  4. 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!

    1. 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.