Dairy Free Eggnog
Published November 30, 2020 • Updated March 2, 2026
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I make this dairy free eggnog every holiday season. No eggs, no dairy, just three nut milks blended into a frothy, low-carb treat that actually tastes like the real thing.
I created this keto dairy free eggnog because I wanted a holiday drink that skipped both the eggs and the dairy without tasting like watered-down spice water. After testing different nut milk combinations, I landed on a triple-milk blend (macadamia, almond, and coconut) that nails the richness of traditional eggnog. The macadamia adds a buttery depth, the coconut brings body, and the almond keeps it from getting too heavy. When I tried using just almond milk on its own, the result was thin and forgettable.
If you’ve tried my classic keto eggnog with the egg-and-cream base, this is the version for anyone avoiding dairy or eggs. Same holiday warmth, completely different approach. I reach for this one when I’m making a batch for friends with mixed dietary needs, because everyone can drink it.
The whole recipe comes together in a blender in under five minutes. I blend everything until it gets that signature frothy top, pour it into a pitcher, and keep it in the fridge for the week. It holds up for a full seven days without separating. If you’re serving it at a party, give it a quick re-blend right before so your guests get the froth.
You can serve this chilled, over ice, or warmed on the stovetop. I prefer it cold with a dusting of fresh nutmeg, but my family likes it warm after dinner during the holidays. For a spiked version, rum is the obvious choice, but I’ve also tested it with vodka and both work. If you’re skipping the alcohol entirely, I bump the vanilla to 1.5 teaspoons and add a little extra nutmeg to keep the flavor from going flat.
This pairs well with other low-carb holiday drinks if you’re building a spread. I usually set out a batch of this alongside my keto hot chocolate and keto white hot chocolate so people can pick their favorite. Add a peppermint white hot chocolate and you’ve got a full drink bar without a single gram of sugar.
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Ingredients
1 1/2 cup unsweetened, macadamia nut milk -
1 1/2 cup unsweetened, almond nut milk
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4 oz can coconut milk
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1/4 cup sugar-free maple syrup
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 teaspoon vanilla
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6 oz rum or vodka, optional
Step by Step Instructions
Step by Step Instructions
Combine the ingredients
Combine all ingredients in a blender and pulse until well combined and slightly frothy.
Serve it
Serve chilled, over ice or warm. Top with additional nutmeg and cinnamon.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is this eggnog actually vegan?
Yes. I designed this keto dairy free eggnog to be completely vegan. There are no eggs, no dairy, and no animal products. The creaminess comes entirely from the nut milk blend. I've served it to vegan friends without mentioning it was keto, and they just thought it was regular eggnog.
Can I freeze this eggnog?
I freeze it all the time. Pour it into freezer-safe containers with about an inch of headroom, and it keeps for up to 3 months. When I'm ready to use it, I thaw it overnight in the fridge and give it a quick re-blend. The froth comes back about 80% of the way, and the flavor is exactly the same.
What can I use instead of rum to keep the depth of flavor?
I've tested this a few times, and my fix is simple: bump the vanilla from 1 teaspoon to 1.5 teaspoons and add an extra pinch of nutmeg. The rum adds warmth more than actual sweetness, so leaning into the spices gets you close. I make every non-alcoholic batch this way now.
Can I make this nut-free or coconut-free?
I haven't tested a fully nut-free version myself, but if you need to skip the tree nut milks, oat milk or hemp milk would be my first choices for the base. For coconut-free, I'd use all macadamia milk or a macadamia-almond split. The coconut adds body, so you might find the texture a little thinner without it.
How many net carbs are in a serving?
My batch comes out to about 1-2g net carbs per serving when I use unsweetened nut milks and ChocZero sugar-free maple syrup. The exact count depends on your milk brands, but I've never had a batch come out above 2g. I track mine every time I make it.
Can I use just one type of nut milk instead of three?
You can, but I've tested it and the results are different. All-almond tastes noticeably thinner and a little chalky. All-coconut is too heavy and covers up the spices. If I had to pick just one, I'd go with macadamia nut milk. It's the closest to the creaminess of the full blend on its own.
How do I serve this warm?
I warm mine on the stovetop over medium-low heat, stirring occasionally, until it's steaming but not boiling. Boiling changes the texture and can make it separate. It usually takes about 5 minutes. I top it with a fresh grating of nutmeg right before serving. If you like warm holiday drinks, my keto hot chocolate is another favorite.
Ran out of almond milk so used all macadamia, swapped maple syrup for monk fruit. Came out thicker. Sticking with that.
All macadamia gets richer for sure. The monk fruit swap probably helped too - less liquid than the syrup.
Swapped almond for cashew milk since that's what I had. Came out noticeably richer. The coconut milk was already creamy but this just tipped it over.
Made this at least six times now and the three-milk blend is what actually makes it taste like eggnog instead of just spiced almond milk. I've been bumping up the nutmeg a bit more each batch and I think I've finally nailed my ratio. Pulled it out again last week, no occasion needed.
Six batches and still tweaking the nutmeg. The base keeps it light on purpose (easier to add than fix). No-occasion eggnog is just better anyway.
My daughter can't do dairy so I'm always on the lookout for things she can actually have. Made this last weekend and she couldn't tell there were three different nut milks in it, just thought it tasted like eggnog. That's kind of the whole test for me with dairy-free stuff: does it taste like the thing or does it taste like a workaround. This one passed.
That test is everything. Took me a while to get the spice ratios right so it didn't just taste like spiced nut milk - too much cinnamon and it starts reading chai instead of eggnog.
I've tried every dairy-free eggnog recipe I could find. They mostly fail the same way: too thin, or the coconut milk takes over and it becomes a tropical drink. The difference here is the macadamia nut milk. Never bought it before, wasn't sure it would matter, but it actually tastes creamy in the way eggnog is supposed to taste creamy, not like a spiced smoothie. Made a batch on a random Sunday in April because I just wanted eggnog, no occasion required, and it held up exactly like it did in December. The nutmeg at the end is the thing. Tried versions without it and kept thinking something was off; now I know what. 2.1 grams net carbs. I ran the numbers twice.
The macadamia milk is the whole reason I use three milks instead of one. All-almond goes watery. All-coconut tastes like a pina colada. And yeah, nutmeg does that. Once you notice it, you can't unknow it.
I almost talked myself out of trying this. I've never made anything like it. Three nut milks, a few spices, done in minutes. The macadamia nut milk gives it real creaminess, which surprised me considering there's no dairy. Already planning to make it again this weekend with rum.
Rum and nutmeg together is something else. That's the version I make when people are coming over.
Having some friends over this weekend and planning to triple this for 15-ish people. Does the ratio between the three nut milks matter for consistency, or does it all just scale straight across? Also, will a standard blender handle a triple batch at once or should I just split it up?
Triple straight across on all three. Split the blender though - two batches, you've got close to 10 cups of liquid and it won't fit in one run.
Making this for Easter brunch for about 20 people, so I'd need to quadruple it. Does everything scale straight across, or does the coconut milk get weird at that volume? Don't want to buy everything and have it turn out off.
Scales straight across. At 4x you're using one full 13.5 oz can of coconut milk, which is actually easier to measure than the small pour in the original. Only thing I'd watch is blending in batches so it froths up right.
Made this Sunday for my dad, who's been missing eggnog since going dairy-free. He took a sip, went quiet, then asked what brand I bought. When I told him I made it, he couldn't believe it. Macadamia nut milk does something here that almond milk never could.
'What brand is this' is the best possible outcome. Your dad landed on exactly why I blend three milks instead of just one.
I'm not usually a from-scratch drinks person, but the ingredient list looked manageable so I figured I'd try it. That coconut milk is what makes it feel rich, which caught me off guard. Four stars for now, mostly because I wasn't sure how long to blend it. Does it get creamier the longer you blend, or is there a point where you can overdo it?
Yeah, you can overdo it. I stop around 45 seconds. Past that it goes frothy, not creamy, and you lose that richness from the coconut milk.
Brought this to a get-together last Friday and didn't say a word about the macadamia milk until someone was reading the carton trying to figure out why it tasted so good.
Nobody suspects macadamia milk until they're halfway through and reading the carton for answers.
I have made SO many keto eggnog attempts since going low-carb and most of them taste like sweetened coconut milk with a sprinkle of nutmeg. This one is different. Something about the macadamia nut milk changes everything, it has this creaminess that the almond-only versions just don't have. I made a batch last weekend, served it warm with a little extra nutmeg on top, and it actually had that thick, heavy mouthfeel I remember from the real stuff. The sugar-free maple syrup was a smart call too, it doesn't have that artificial aftertaste I always get with other sweeteners in eggnog. My one note is go easy on the rum if you're making it in the afternoon (learned that one the fun way). Four stars because nothing fully replaces the original for nostalgia's sake, but for a cold February night this is exactly what I wanted.
Ha, the afternoon timing is a real thing. And yeah, macadamia is what gives it that weight. All-almond batches taste noticeably thinner.
I made this last weekend with the rum and it was great, but I'm making a second batch for a work thing tomorrow and can't add alcohol. Does leaving it out make it taste flat or is there something else I should add to keep that depth?
It can taste a little flat without it, yeah. Extra vanilla helps (go to 1.5 teaspoons), and bump the nutmeg up just a bit. The rum adds warmth more than sweetness, so leaning on spices is the closest you'll get.