Numerous Dairy-Free Nog Delights: Recipes and Store-Bought


My friend asked the other day, “Should I bring some egg nog to the party?” Unfortunately, though they try, most of my friends do not realize the reach that dairy has into so many foods. That classic egg nog is usually way, way off limits for anyone who lives without milk products. But, there are some deliciously rich dairy-free nog options for us all to enjoy … some store-bought and some we can make right at home.

Dairy-Free Nog: Califia Farms Almond Milk - Holiday Nog

For ready-to-pour options, Silk Nog and Vitasoy’s Holly Nog have stood the test of time. Hmm, but what about soy-free options? This year we spotted several: So Delicious Dairy Free Nog (the richest of the bunch), Califia Holiday Nog, Amazake Rice Nog and Rice Dream Rice Nog. Keep in mind, these are all seasonal beverages. They are usually available only during the holiday months, but sometimes for most of the winter, too.

As for homemade, rice, soy, or other alternatives can be used to create your own dairy-free nog (some vegan), customized to your own personal tastes and special diet needs. To get you started, here are a few recipes …

Homemade Soy Nog


  • 2 10-oz packages silken regular or low-fat tofu
  • 16 oz. vanilla soymilk
  • 2 tablespoons vanilla extract
  • 1/4 cup sugar
  • 2 tablespoon brown sugar
  • 1/4 tablespoon ground tumeric
  • 1/2 to 1 cup rum or brandy (for a non-alcoholic version you can use fruit juice)
  • nutmeg to taste


In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides. Serve dairy-free nog well-chilled and dusted with nutmeg.

Dairy-Free Egg Nog

Recipe adapted from Recipezaar.


  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon sugar
  • 2 cups rich milk alternative (soymilk, hemp milk, or coconut beverage should work)
  • 1 cup regular coconut milk
  • 2 to 3 ounces rum or bourbon, or 1 teaspoon rum extract
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites or 3/4 cup pasteurized liquid egg-whites


In a medium-sized bowl, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, combine the milk alternative, coconut milk and nutmeg. Heat to boiling, stirring occasionally. Gradually temper the hot mixture into the egg mixture. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160ºF.

Remove from the heat and add the rum or extract. Place in the refrigerator to chill.

When mixture has chilled, beat the egg whites to soft peaks. Gradually beat in the 1 Tablespoon of sugar and beat until stiff peaks form. Whisk the beaten egg whites into the chilled mixture. Serve.

Yields 6 servings

Pumpkin Spice Soy Nog

A variation from the creative cook, Bryanna Clark Grogan. She prepares this with subtle spicing, but you can season it to taste. The liquor is optional, making it functional for entertaining or for sipping over breakfast.


  • 12.3 oz. (1 box) extra-firm silken tofu
  • 1-1/2 cups soymilk or other nondairy milk
  • 3/4 cup canned pureed pumpkin (not pumpkin pie filling!)
  • 9 Tbs brown sugar
  • 3/8 tsp cinnamon
  • 1/8 tsp (generous) ground cloves
  • 1/8 tsp (generous) salt
  • 3/4 cup organic soy creamer, or rich full-fat soymilk or nutmilk (one reader said maybe hempmilk!)
  • 1 Tbs pure vanilla extract
  • 15-18 ice cubes
  • OPTIONAL: 1/2 cup rum (or you can use bourbon or brandy) (can be spiced rum) (In Peru they would use Pisco, a Peruvian grape brandy)
  • GARNISH: freshly-ground nutmeg; cinnamon sticks


Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth. Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened. Serve dairy-free nog immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.

Yields 6 servings

Pumpkin Rice Nog

From Lalena, at An excellent dessert option for kids!


  • 1 (29 ounce) can pumpkin puree
  • 4 cups vanilla rice milk
  • 1 cup vanilla flavored non-dairy frozen dessert
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace


Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin the dairy-free nog, if desired.

Yields 10 servings

More Dairy-Free Nog Recipes

Dairy-Free, Soy-Free, Vegan, Gluten-Free Coco Nog from Go Dairy FreeFor an excellent dairy-free, soy-free, vegan “egg nog” recipe, see the Coco Nog (pictured at left) in Go Dairy Free: The Guide and Cookbook.

For a more traditional dairy-free nog, with egg (though an egg-free option is included) try my rich Wild Blueberry Egg Nog recipe.

For a raw, breakfast nog delight try this Almond Nog Recipe.

For more dairy-free Holiday Beverage options, see this post: What’s Available in the Holiday Beverages Aisle for Dairy-Free and Vegan Diets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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