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My husband loves eggnog, and for the past few Christmas seasons he’s made the classic version but would swap the refined sugar for coconut sugar instead. I decided that I should post this version on my website because I want people to know that it’s a delicious and healthier option!
It still uses the classic ratio of egg yolks to milk and cream, but we use coconut sugar as a less refined sweetener. I also love adding some Ceylon cinnamon and vanilla extract to the mix as well. The rich, golden flavor of coconut sugar pairs beautifully with warm nutmeg and cinnamon, while the vanilla adds a bright finish. It’s cozy, nostalgic, and incredibly scrumptious, and I know you will love this Eggnog with Coconut Sugar just as much as we do!
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Nutritional benefits of this recipe
- For the healthiest dairy products, I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!
- Egg yolks are one of the most nutrient-dense foods. They’re rich in choline for brain and nervous system support, fat-soluble vitamins A, D, E, and K for hormone balance and immune health, and antioxidants like lutein and zeaxanthin that protect eye health. The natural fats in the yolk help your body absorb these nutrients properly and support cell structure and satiety. When sourced from pasture-raised hens, yolks also provide higher levels of omega-3s and vitamin D, making them even more nutritious.
- I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. Coconut sugar is the dehydrated sap of the coconut palm and has a “golden” taste to it, much like brown sugar.
- Nutmeg is a warming spice with deep-rooted traditional benefits. It supports digestion, helps soothe the nervous system, and contains natural compounds that promote calm and relaxation. Nutmeg also provides antioxidants that help protect cells from oxidative stress, making it a small but powerful addition to both sweet and savory dishes.
- Cinnamon is a naturally balancing spice known for its metabolic and immune support. It helps maintain healthy blood sugar levels, supports circulation, and is rich in antioxidants that fight inflammation. Cinnamon’s warming properties and natural compounds also aid digestion, making it both a flavorful and functional staple in the kitchen.
Ingredients for Eggnog with Coconut Sugar
Egg yolks – the staple of eggnog! I recommend always using pasture-raised egg yolks.
Heavy cream – I always recommend grass-fed.
Whole milk – I always recommend grass-fed.
Coconut sugar – as the sweetener instead of refined white sugar. Don’t worry, coconut sugar doesn’t taste like coconut at all – it’s just the sap from coconut palms, not from the actual coconuts themselves – it tastes like a golden brown sugar.
Nutmeg – the classic flavor addition of eggnog
Ceylon cinnamon – I like adding a touch of cinnamon for little extra flavor, but keep in mind that I use Ceylon cinnamon which is much more mild to conventional cinnamons. If you are using the more convention store-bought variety like Cassia / Vietnamese / Saigon, then you will want to decrease it to just a couple pinches.
How to make Eggnog with Coconut Sugar
- Add the egg yolks, coconut sugar, nutmeg, and cinnamon to a bowl and beat together with an electric mixer until lightened in color and creamy in texture.
- Heat the milk and cream in a pot until steaming.
- While whisking the egg mixture, very slowly pour 1/3 of the milk/cream mixture into the egg mixture. Continue to whisk and slowly pour another 1/3 of the milk/cream into the eggs. Then pour it all back into the pot and return to the stove.
- Stir the mixture with a wooden spoon as it thickens slightly for a couple minutes (do NOT boil).
- Remove from heat and stir in the vanilla extract.
- Pour the eggnog through a fine mesh sieve into a container you want to serve it in and cover.
- Refrigerate 4 hours or more until chilled and thickened. Store in the refrigerator for up to a week.
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I hope you love this Eggnog with Coconut Sugar! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintEggnog with Coconut Sugar
A healthier eggnog recipe that’s sweetened with coconut sugar – This Eggnog with Coconut sugar is easy, delicious, and full of nutrients from the egg yolks and grass-fed milk and cream!
- Prep Time: 20 minutes
- Chill time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 3 1/2 cups total, about 6–8 small servings 1x
- Category: drinks, Christmas
- Method: stovetop, refrigeration
- Cuisine: american
Ingredients
6 large egg yolks
1/2 cup coconut sugar (90g)
1/2 tsp ground nutmeg (3g)
2 cups milk (16oz)
1 cup heavy cream (8oz)
1 tsp pure vanilla extract
Optional: 1/4 tsp ground ceylon cinnamon (1g) – decrease to just a couple pinches if using Cassia, Saigon, or Vietnamese cinnamon because they are significantly stronger in flavor.
Instructions
- Add the egg yolks, coconut sugar, nutmeg, and cinnamon to a bowl and beat together with an electric mixer until lightened in color and creamy in texture.
- Heat the milk and cream in a pot until steaming.
- While whisking the egg mixture, very slowly pour 1/3 of the milk/cream mixture into the egg mixture. Continue to whisk and slowly pour another 1/3 of the milk/cream into the eggs. Then pour it all back into the pot and return to the stove.
- Stir the mixture with a wooden spoon as it thickens slightly for a couple minutes (do NOT boil).
- Remove from heat and stir in the vanilla extract.
- Pour the eggnog through a fine mesh sieve into a container you want to serve it in and cover.
- Refrigerate 4 hours or more until chilled and thickened. Store in the refrigerator for up to a week.
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