Egg Nog Three Ways

So I may have mentioned this before, but I have some food addiction problems.  One of them is a terrible addiction to egg nog.

Stacy and I often joke that if egg nog was in stores year round, I’d weigh 400 pounds. I chug the stuff, drink it by the quart and still desire more. Yes, I’m aware that this is no good for anyone, least of all me.

But that stuff is really great. So much so, we want to use it in everything.

Today, we present to you a TRIO of recipes using a simple dairy-free egg nog recipe.

You’re welcome.

So, why not make my own?

It’s not that hard and it lets me avoid all of that addictive, inflammatory, sugary-laden dairy. Which leads to the classic question: do you cook it? The answer is, “Heck no, but I understand it if you want to anyway.”

So much is made of the risk of salmonella without much understanding of the actual risk. According to this study, about 1 in 20,000 (industrial) eggs is infected with salmonella. If you get salmonella, 95% of all cases of salmonella require no medical attention and only .05% result in death, and those mainly in at-risk populations (infants, elderly, immune compromised). So, weigh the risks here. It is highly unlikely that you will get sick from drinking raw egg nog. But if you want to cook it, you won’t be losing much (flavor) except some extra time.

So I’ll teach you how to make it in the raw way, then I’ll teach you how to make it in such a way that there will be no risk of infection. Good deal?

Also, a word about nutmeg, the spice that launched a thousand ships. For this application, I strongly recommend you use whole nutmeg seeds and grate them into your egg nog stuffs. Just use the micro plane you should already own – it’s very simple but so worth it.

Dairy-Free Egg Nog, Raw Style


2 C canned full-fat coconut milk
2 C vanilla almond milk (or boxed or canned light coconut milk)
4 egg yolks (pastured farm-fresh eggs preferred)
1/2 C maple syrup
1 tsp ground cinnamon
1 tsp ground nutmeg (recommend freshly grated)
1/8 tsp ground allspice


  1. In a blender or food processor, combine all ingredients.
  2. Process on high speed for 2 minutes until egg yolks are fully incorporated.
  3. Serve chilled, potentially with “liquid courage” (spiced rum and bourbon are our favorites) and of course more fresh nutmeg on top.

I realize Alton Brown’s classic method includes egg whites. But, since Stacy can’t eat them and they’re not really adding much value to the nog, we choose this more dense, rich version.

Dairy-Free Egg Nog, Cooked Style


2 C canned full-fat coconut milk
2 C vanilla almond milk (or boxed or canned light coconut milk)
1/2 C maple syrup
4 egg yolks
1 cinnamon stick
3 whole cloves
3 allspice berries
1 tsp ground nutmeg (recommend freshly grated)


  1. In a large sauce pan, warm milks and maple syrup with cinnamon, cloves and allspice over medium heat, about 5 minutes.
  2. Meanwhile, in medium clean mixing bowl whip egg yolks until evenly light yellow.
  3. While whisking constantly, iteratively spoon about 2 cups of warmed milk into the egg yolks. This will temper the egg so that it doesn’t scramble when it hits the heat.
  4. Pour the tempered egg yolks back into the milks and whisk to combine.
  5. Continue to heat for another 5 minutes, but do not boil! Boiling will curdle the whole think. In fact, don’t heat above the pasteurization temperature of 160 degrees Fahrenheit – I used a candy thermometer to maintain the temperature.
  6. Remove from heat and strain out whole spices. Whisk in nutmeg.
  7. Chill in the fridge for 1 hour. Top with a dash of freshly grated nutmeg upon serving.


Now that’s some delicious stuff! But you know what? That’s not good enough for me. I want to make this better and more special. For you. Want an easy way to really impress people? Make egg nog frozen custard (also known as ice cream with eggs)!

After all, egg nog is essentially an uncooked egg custard. Why not turn it into a creamy, dreamy frozen custard?

Frozen Egg Nog Cream


1 quart prepared egg nog (above)


  1. Turn on your ice cream maker and churn chilled egg nog for 20 minutes.
  2. Transfer ice cream to a freezer safe container and freeze for at least fifteen minutes before serving.
  3. Serve with some grated nutmeg and you have a perfect frozen dessert!


But with this leftover egg nog, I felt there was one more variation I could do make it extra special. Why not make an egg nog cookie?

These are based off of this recipe, by the way. If you haven’t made that, you should. It’s one of our most popular recipes and completely allergen-friendly, perfect for any occasion!

Egg Nog Macaroons


3 C coconut flakes
1 C coconut cream concentrate
1/2 C egg nog
2 egg yolks
1 tsp nutmeg

Optional: 1 tsp finely grated salt and freshly grated nutmeg


  1. In a large bowl, combine all ingredients by hand until incorporated.
  2. Form into balls an inch in diameter and flatten on a baking sheet.
  3. Bake at 325 degrees for 20-25 minutes, until edges turn golden brown.
  4. Optional: If you want to kick this up a knotch, sprinkle salt and fresh nutmeg onto cookies while warm and fresh out of the oven.
  5. Allow to cool for ten minutes before transferring to a cooling rack.


So there you have it! Enough egg nog recipes to sustain your holiday cravings. We chowed down on all of these treats at our holiday meet up this afternoon. The food brought by the guests was all superb, as usual!

What are you going to do with your egg nog? Let us know, so we can do it too. Because you knows I’m always looking for more ways to consume this stuff!


About Matthew

Matthew McCarry has written 274 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

  • BSharp

    Hey there! There’s an issue with pinterest, it thinks you’re spam

  • Adria

    I tried to pin this, but Pinterest thinks that your site is linked to spam… just wanted to let you know! I am going to save your picture & pin it another way, giving you credit of course :o)

    • Sarah Zullo

      Same here!

      • Stacy & Matt

        I’ve reported the problem days ago but haven’t heard from them, if
        you could please report this as an error it would be greatly appreciated to
        perhaps get the problem resolved. We’ve read the policies and aren’t in
        violation of them, so we don’t know why we’re blocked as spam.


    • Stacy & Matt

      I’ve reported the problem days ago but haven’t heard from them, if you could report this as an error it would be greatly appreciated to perhaps get the problem resolved. We’ve read the policies and aren’t in violation of them, so we don’t know why we’re blocked as spam.


  • Abby Wiley Frelich

    I found some Coconut Milk Egg Nog by So Delicious at the grocery store, and have been enjoying it in my coffee this week…. mmmmmm!

  • Adria

    I downloaded the picture then made my own pin while giving Paleo Parents credit in the description & in a comment

  • Amelia Dodson

    I only wound up tasting the cookies at the party, but they were amazing! Yum!!!!

  • Sarah

    I was just looking for a diary-free good egg nog recipe the other day. I tried one I found, but it turned out horrible. Your recipe looks much more promising. :)

  • Jami P

    I’m wondering how many macaroons does a batch make? I’m thinking of making these for the teachers

    • Stacy & Matt

      I made about 2 dozen per batch with this one.

  • Mariha

    For some reason, my cookies did not turn out good. I cheated and used store-bought nog because I also had finals at school this week. Could store-bought really be the problem? They were dry and tasted bad enough that I spit out the one bite I took…

  • Margaretrc

    The salmonella bacteria would be on the outside of the egg, I believe (sources: Dr. Evades and my vet daughter)) so dip eggs in boiling water for a few seconds before cracking open and you can use them raw without cooking in any recipe. Of course you only need to do that for conventional eggs to eliminate that tiny risk of salmonella. Pastured eggs are even less likely, if at all, to carry salmonella.

  • Devon

    I am the same way with eggnog…. I’m bummed because tis the season and I am off dairy while pregnant. I have just now gotten to the point where So Delicious coconut eggnog almost does it for me the way the real stuff does. I told another athlete at my box yesterday “I love eggnog so much, I could bathe in it…” She didn’t know what to think. Some people will just never understand the obsession.

  • Acadiana

    Made this for Christmas Eve. May be the best egg nog I have ever had!

  • beth

    the raw egg nog was amazing! thank you for the recipe!

  • cat morrow

    I’m a sucker for eggnog. I make mine with raw milk but its basically the same. I swear I gained 15 pounds the past few months from eggnog.

    • Stacy & Matt

      So did Matt…

  • Julie Cattabiani

    is there any way to make this thicker? It tastes very good but I like a thicker consistency.

    • Stacy & Matt

      using more of the full fat coconut milk and less of the thinner light coconut or almond milk will make it thicker

      • Julie Cattabiani

        I will try that. thanks!



  • becky

    I made the cooked version of your eggnog and it was AMAZING! Thank you for paleofying one of my favorite holiday treats!

  • Rosie

    Made the egg nog the raw method, it was amazing! Everyone loved it. Then I tried to make the cookies, and they were inedible. Flavorless, crumbly, and dry. I still had some of the dough so I added the egg whites, maple syrup, and lots of spices. That batch was much better but not anything special. But the awesomeness of the egg nog makes up for the cookie fail, plus my kitchen smells amazing! I’m never buying egg nog again.

  • cindasana

    I only just found this page now and am stoked to try making the raw version of the egg nog, even if it’s the beginning of April! lol Question for you – we only have full fat coconut milk, but would still like it a little watered down, as per your recipe. Do you think it might work to use full fat coconut milk and a bit of water to cut it (maybe 3c full fat coconut milk and 1c water), or would this make a mess of the recipe?

    Anyone tried doing this?

    • Stacy & Matt

      I think 2:1 would be more like what you’re looking for, but it’ll be to taste – I would recommend simmering them together, chilling and then following instructions to “integrate” the water and prevent separation though.

      • cindasana

        Thanks for the advice – I’ll give it a try! :)