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Homemade Dairy Free Coconut Rum Eggnog | The Best Homemade Eggnog Recipe | The Best Rum & Eggnog Recipe | #DairyFree #Vegetarian #GlutenFree #RefinedSugarFree | Healthier Homemade Eggnog Recipe | Clean Homemade Eggnog Recipe // JustineCelina.com


My Homemade Dairy Free Coconut Rum Eggnog is a festive holiday beverage that's been in my family for decades, but has recently undergone a contemporary, clean, plant-based makeover! I swapped milk and heavy creams with coconut-based alternatives, regular eggs for the free-run, local, farm-fresh variety, table sugar with 100% pure Canadian maple syrup, spiced rum for Eau Claire Distillery's seasonal, Limited Edition Gin Rummy, infusing tour homemade eggnog with cinnamon sticks and topped it off with decedent dark chocolate shavings. As always, this festive cocktail is free of dairy, gluten and refined sugar -- and has become my favourite healthier holiday indulgence!
Course Drinks
Prep Time 15 minutes
Resting Time 4 hours
Servings 8
Author Justine


  • 6 large free range eggs
  • 3/4 cup 100% pure Canadian maple syrup
  • 2 cups dairy free unsweetened coconut milk I used So Delicious Unsweetened Organic Coconut Milk, it's the texture of regular milk
  • 2 cups full fat coconut milk I used the Real Thai Coconut Milk in the black container, it's the texture of whipping cream and this is very important -- the texture of the full fat coconut milk you use will make or break this recipe!
  • 1 cup 8 oz. Eau Claire Distillery Gin Rummy or spiced rum of choice
  • Pinch of nutmeg or freshly grated, if you have it!


  • Nutmeg

  • Cinnamon sticks
  • Dairy free dark chocolate shavings


  1. Begin by separating egg yolks from egg white in 2 large mixing bowls. Cover bowl of egg white and refrigerate -- we'll come back to them just before serving!
  2. With a hand mixer, beat egg yolks until thick and custardy.
  3. Beat in 1/2 cup of maple syrup, coconut milk and coconut cream until the mixture is light and frothy.
  4. Stir in Eau Claire Gin Rummy or your spiced rum of choice. Whisk to combine.
  5. Add 4 cinnamon sticks and a pinch of nutmeg (or freshly grated, if you have it) to the mixture.
  6. Refrigerate, covered, for at least 4 hours (or overnight) to allow the alcohol to 'cook' the eggs and sterilize the eggnog.
  7. Just before serving, beat egg whites until stiff.
  8. Gradually beat in the remaining 1/4 cup of maple syrup until the mixture becomes glossy and forms stiff peaks.
  9. Remove and discard cinnamon sticks, then fold in egg white mixture.

  10. Sprinkle or grate Homemade Dairy Free Coconut Rum Eggnog with nutmeg to serve -- either in a large punch bowl or carafe.

  11. Garnish each glass with dark chocolate shavings and a cinnamon stick if desired. Enjoy immediately!

Recipe Notes

Note: Homemade Dairy Free Coconut Rum Eggnog will keep for up to 2 weeks, refrigerated -- but I doubt it will last that long!