• Prep Thyme Kim

Dairy Free Egg Nog

Updated: Feb 1

Serve this warm or cold, it's delish. Alcohol is optional.


  • 4 egg yolks

  • 2.5 cups almond vanilla milk - unsweetened

  • 1 tablespoon maple syrup

  • ½ teaspoon vanilla

  • Dash nutmeg

  • Dash cinnamon

  • 1 oz of Amaretto, Rum or Whiskey


  1. Place egg yolks in a bowl, set aside

  2. In a saucepan add almond milk, syrup and vanilla, simmer on low heat

  3. Whisk egg yolks in separate bowl, add a small amount of the warm almond milk to the egg mixture, continuous stir, add some more, then a little more. Once you’ve added half the amount, add the mixture to the saucepan and stir for 2 more minutes on low heat

Note: Do not boil the almond milk, if the milk is too hot and you add too much to the eggs, you will have scrambled eggs. Very warm and slow is the way to go.

Serving Options:

  • If drinking warm, pour into glass, sprinkle some cinnamon and nutmeg and enjoy

  • If drinking cold, pour into container, add the cinnamon and nutmeg, do not add alcohol. Store in fridge and when ready to serve shake then pour over ice - add alcohol when about to serve.

Garnish Options

  • Nutmeg

  • Cinnamon Stick

  • Brown Sugar & Cinnamon on Rim of glass