Dairy-Free Nog Icing


I adore the tender crumb and warm flavor of homemade Pumpkin Nog Bread (wheat-based Vegan version here / Gluten-Free and Vegan version here), but a festive drizzle of homemade Nog icing takes it to a new level.

Vegan and Dairy-Free Egg Nog Icing Recipe

To keep it allergen-free, I use So Delicious Dairy Free Coconut Milk Nog, which has a surprisingly rich, sweet and authentic flavor. It shines through and lends a delicious touch to quick breads, cakes, donuts, and even cookies! Dunk or drizzle – the nog icing will start to set up in just a few minutes.

When dairy-free Nog is out of season, this icing can be transformed into a vanilla icing with the use of 1 to 2 tablespoons lite coconut milk (start with 1 tablespoon) and 1/2 teaspoon vanilla extract in its place.

Special Diet Notes & Options: Dairy-Free Nog Icing

By ingredients, this recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, soy-free, vegan and vegetarian. For those concerned about beet sugar / GMOs and non-vegan sugar, I recommend using organic powdered sugar.

Using a touch of non-hydrogenated, dairy-free margarine (I use Earth Balance Soy-Free Buttery Spread) compliments and enhances the flavor of this nog icing while tempering the sugar. If preferred, you can substitute coconut oil or palm shortening plus a pinch of salt.

For a discount on dairy-free Nog or lite coconut milk (to make the vanilla version), you can print this coupon

Dairy-Free Nog Icing
Prep time
Total time
Serves: Generous ⅓ cup
  1. Sift the sugar and nutmeg into a medium-sized bowl.
  2. Heat 4 teaspoons of the Nog with the margarine, in a saucepan or in the microwave (about 30 seconds) until melted and warm.
  3. Whisk the Nog-margarine mixture into the powdered sugar until smooth. It should be a little thick but drizzly. If needed, whisk in up to 2 teaspoons more of the Nog (warmed), to get the right consistency.
  4. Drizzle over your baked good or dip the top of the baked good in the icing and set right side up to set. The icing will set / harden as it cools.

About Author

Alisa is the founder of GoDairyFree.org, 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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