Healthy Egg Nog Recipe

I love warm egg nog during the festive season. Try this recipe so you can get your fix without any extra sugar or inflammation from too much dairy.


  • 6 extra-large egg yolks
  • ½ cup coconut palm sugar
  • 1½ cups almond milk
  • 1 stick whole cinnamon
  • 20 ounces (about 1½ cans) full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 6 to 8 tablespoons rum (optional 🙂


  1. In a medium bowl, combine the egg yolks and coconut palm sugar.
  2. Whisk briskly until thickened. Set the bowl aside.
  3. In a medium saucepan over medium heat, slowly heat the almond milk with the cinnamon stick, stirring frequently, until the cinnamon becomes fragrant and the milk has been reduced by about one-third.
  4. Remove the saucepan from the heat, and discard the cinnamon stick.
  5. Pour the reduced milk it very slowly into the egg yolk and sugar mixture, whisking constantly. This is how we temper the eggs, so they don’t scramble.
  6. Return the mixture to the saucepan, and stir in the coconut milk.
  7. Return the saucepan to the stovetop, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit and starts to thicken.
  8. Remove the pan from the heat, stir in the vanilla, nutmeg, and ground cinnamon.
  9. Stir in the optional rum.
  10. Chill completely in the refrigerator until ready to serve.

Heather Fleming

Thanks to Mattie Hagedorn for the photo!

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