Slow Cooker Dairy-Free Eggnog
Servings Prep Time
6cups 15minutes
Cook Time
Servings Prep Time
6cups 15minutes
Cook Time
  • 4cups cashew milkor almond milk
  • 13.5ounces coconut milkfull fat, 1 can
  • 6 eggs
  • 1/4tsp salt
  • 1/2-3/4cup maple syrup
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp vanilla extract
  • boozeas desired: spiced rum, bourbon, or cognac (this is optional)
  1. Beat eggs and salt together. Slowly adding cashew milk, coconut milk, and syrup while continuing to beat.
  2. Select “Slow Cooker” setting on Instant Pot and adjust until “less” is on the display. Adjust time to 1 1/2 hours. Cover with pot lid, slightly to the side (or use a glass lid). Do not lock the lid in place
  3. Stir periodically over the next 1 1/2 hours – set your timer for every 20 minutes or so.
  4. The mixture will thicken as it cooks cook until the eggnog coats the back of a spoon when you dip it in. See notes about overcooking.
  5. As it thickens, keep a close eye on it and continue to stir. If it’s not quite thick enough add another 30 minutes and continue to stir.
  6. Fill an ice bath with cold water, (the kitchen sink works great) when the eggnog is to your desired thickness, move the insert into the ice bath. This will cool everything down quickly so the nog stops cooking.
  7. Whisk in remaining ingredients (cinnamon, vanilla, nutmeg and optional booze).
  8. Not the texture you want?  Smooth it out with an immersion blender or strain.
  9. Refrigerate in air-tight container. Enjoy!
Recipe Notes

It is a matter of personal preference using cashew or almond milk, each have slightly different qualities. If cooked at too high a temperature, or for too long, the eggnog may look like it’s curdling.

Easy to do: save it by putting it in a blender, for that perfect creamy texture. Or try straining to filter out any undesired lumps.

Consider trying the Healthy Chocolate Eggnog Variation if you love a rich cocoa flavour!