Almond Milk Eggnog {dairy free}

Prep time:
Cook time:
Total time:
Serves: 4 to 6


  • 4 large egg yolks (save the whites for a later use)
  • ½ cup (100 grams) natural cane granulated sugar
  • ½ vanilla bean, split in half
  • 4 cups (1 liter) almond milk (I use this recipe)
  • Freshly grated nutmeg, to taste (a generous pinch for me)


  1. Get the double boiler going: Fill a 3.5-quart pot one-third of the way up with water. Set it over high heat, cover and bring to a boil.
  2. Meanwhile, add the egg yolks and sugar to a 2-quart metal or glass bowl that will fit securely on top of the pot. Whisk vigorously until well combined and the egg mixture drops in thick ribbons when you hold the whisk over the bowl.
  3. Remove the lid from the pot, and reduce the boiling water to a gentle simmer (little bubbles popping to the surface). Place the bowl on top of the pot. Whisk vigorously for five minutes, until the mixture is thickened and the sugar is mostly melted.
  4. Scrape the seeds from the vanilla bean, and add them to the egg-sugar mixture. Whisk to combine. Slowly whisk in 1 cup of the milk. Whisk vigorously to mix it well. Whisk in the remaining milk. Whisk in the nutmeg. Continue to cook the eggnog, whisking constantly, for 10 more minutes.
  5. At this point you can serve the cooked eggnog warm. Alternatively, you can transfer it to a glass bottle. Let it cool for 30 minutes on the counter, then cover, and place the bottle in the fridge until thoroughly chilled, about 4 hours.