Downward Facing Dairy-Free Eggnog
Prep time
Cook time
Total time
The final preparation is for one drink, but this recipe makes quite a bit of Coco-nog for whipping up several festive tipples.
Serves: 1 drink + lots of Coco-nog
Downward Facing Dairy-Free Nog (per serving)
  1. Bring the coconut milk to a simmer with the sugar and whole spices. Reduce the heat to low, cover and simmer for 20 minutes.
  2. Removed from the heat and allow to steep for 15 minutes. Strain out the whole spices.
  3. Whisk the egg yolks in a bowl. Add half of the strained coconut mixture to the egg yolks and stir until evenly combined. Stir in the ground spices until fully incorporated.
  4. Add this mixture back into the remaining coconut mixture. Heat to 180ºF over low heat, stirring constantly.
  5. Stir in the pine syrup or agave nectar. Cool completely then chill in the refrigerator until ready to serve.
Downward Facing Dairy-Free Nog (per serving)
  1. Stir the white rum and Coconog together. Pour dirty in a Collins glass and float dark rum.
  2. Garnish with a cinnamon stick and fresh grated nutmeg.
Pine Syrup Recipe: Spruce or Douglas fir needles work best, but avoid adding preservation chemicals to the tree-stand water. Rinse 1 cup needles, then finely chop in a food processor. Bring ½ cup plus 2 tablespoons water, 2 tablespoons corn syrup and a pinch of salt to a boil in a saucepan, whisking, then boil 1 minute without stirring. Remove from the heat, add the needles and steep 2 to 3 hours. Strain the syrup and refrigerate up to a month.
Recipe by Go Dairy Free at