Egg-less Nog!

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Egg-less Nog Portrait

When I was growing up, my best friend’s parents, who lived across the road from me, always had a New Year’s Day party. I remember it as a boring afternoon in my teenage eyes, but nonetheless I would show my face and help my friend hand out a few nibbles and serve a few drinks. One of those was eggnog. Then, later in the afternoon when the party was in full swing, we would scuffle off to the kitchen, pour ourselves a glass of juice we called fruitnog and pretend to be as sophisticated as the grown-ups who were enjoying the real thing in the adjoining room.

Eggnog can be traced as far back as the 17th century and originates possibly from England, certainly from Europe. The word “nog” is thought to come from the Middle English word “noggin,” a small wooden mug typically used for serving alcohol. The drink crossed the Atlantic in the 1800s when it was introduced to the British colonies and clearly enjoyed by the US Academy, seeing as it was the cause of the Eggnog Riot which occurred after their attempts to make this festive tipple (with smuggled whiskey) got out of hand!

Egg-less Nog Process

An authentic eggnog would be made with eggs, milk or cream, sugar, alcohol and a sprinkling of nutmeg over the top, but, of course, not one of those things is on our AIP diet. Not to worry, though! A little substitution here and bit of improvisation there and the festivities continue on. Eggnog is back on the menu!

Happy holidays everyone!

5.0 from 1 reviews
Egg-less Nog!
Prep time
Cook time
Total time
Serves: 4
  1. Put the first six ingredients into a medium pan and heat to just below simmering.
  2. Remove from the heat and sprinkle in the gelatin, whisking thoroughly until melted and the liquid is frothy. Allow to cool slightly. The gelatin will not set the drink; it is there to thicken it slightly.
  3. Pour into 4 glasses, let cool and then refrigerate until needed. Add a sprinkling of mace before serving.


About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Melynda Barnhart says

    Kate Jay is one of my favorite AIP bloggers – huge thanks to her for this recipe that will be on my table this holiday season, and huge thanks to all of you for hosting her too. (Additional thanks to Mickey Trescott, whose coconut chai is a staple in our household, and only needs a few spice changes and/or egg yolks to mimic egg nog!)

    • Kate Jay says

      Melynda you just made my week with your support and lovely comment. Thank you and Happy Holidays to you and your family!

  • Melynda you just made my week with your support and lovely comment. Thank you and Happy Holidays to you and your family!

    • Jessica Wadsworth says

      Just a quick question: what kind of pumpkin puree did you use? Is it the canned kind (does Kate Jay use canned anything??). I haven’t started yet but wanted to know if the hidden first step was buying a pumpkin. Thanks!

      • Hi Jessica, yes I do use canned things (sometimes 😉 ) and the organic pumpkin I used for this recipe is by the brand Farmer’s Market Foods. It’s in a BPA lined can and you’ll find it in Whole Foods and Choices.

  • Carina says

    This looks yummy! Can you serve it hot, or does it go thin and watery?

    • Hi Carina, it is delicious hot but it will be thin-ish (not watery). You could leave it to stand a while and drink it warm but slightly thicker if you prefer. The gelatin gives it more body as the drink cools.

  • Rebecca says

    If I wanted to make one serving, could I just divide the recipe by 4? Or alternatively, does it keep well in the fridge so that I could have it over the course of a few days? I’m the only AIP’er in my house so it would just be me drinking it.

    • Hi Rebecca, you could do either. The longer you keep it in the fridge, the more set it becomes so you will end up eating (a delicious) mousse. Alternatively if you pour the mixture into four glasses/cups you can gently heat a cup worth through as and when you feel like it. I wouldn’t keep it for longer than 3 days though.

  • Chelsey says

    Excited to try this! Thanks, Kate! 🙂

  • ML says

    Do you use full fat coconut milk (can) or do you make it?

    Sounds great. Can’t wait to try it.

    • Hi ML, I like to use the Aroy-D brand in a BPA-free carton … and yes, it’s full fat coconut milk. I hope you enjoy it 🙂

  • Vita says

    One thing that’s held me back from trying a Paleo diet is the use of coconut products. I’m allergic to coconut. Is there any substitute for coconut milk for this or any other recipe using coconut milk? I’m concerned about getting enough calcium without dairy (also allergic) or non-dairy substitute like rice or hemp milk. Thank you.

    • Mickey Trescott says

      Hi Vita–this isn’t my recipe, so I’m not sure what would work here, but I do have some coconut sub ideas for you. Instead of coconut milk in soups or stews, you can use a thinned root veggie puree (like parsnip) to thicken things. You can use any other solid cooking fat instead of coconut oil, like lard, or tallow. Not being able to do coconut isn’t a deal-breaker for trying AIP. We have many recipe options (including desserts!) if you search the archives on this site!

    • Hello Vita – I’m sorry you don’t get along well with coconut but please don’t let that stop you trying the Paleo/AIP diet as there are substitutes out there. Can I suggest you take a look at tigernut milk as a possibility? You can make your own pretty easily, take a look at Erin’s post here for a how-to and also for where you can source tigernuts. If you’re not familiar, they are not nuts at all but tubers and are absolutely fine on both a Paleo and Autoimmune Protocol. I haven’t tried it myself, but it may be worth trying tigernut milk in this recipe. You may need to increase the gelatin quantity by just a small amount as I believe the milk is thinner than coconut milk. I hope that helps you. Kate

    • Apologies Vita, here is the link to Erin’s post 🙂

  • Michelle says

    Will chia work vs gelatin?

    • Chia seeds are not AIP-friendly (they are actually a pseudo-grain, so should be seen as a much later reintroduction). I’ve also never used them before so I’m afraid you would need to experiment if you’re still interested.

  • […] I hope you are able to enjoy these lovely cookies as a holiday treat with your friends and families this season, or next – don’t deprive yourself too much! And may I say, they go splendidly with any version of eggnog (try AutoimmunePaleo’s Egg-less Nog!) […]

    • Tyneir says

      Hi there!….Could you substitute the coconut milk for coconut cream therefore eliminatibg the need for the gelatin?

  • […] Egg-less Nog! – Autoimmune Paleo […]

  • […] Egg-less Nog (Kate Jay guest post for AutoimmunePaleo) […]

  • alicia c. says

    Can I use powdered pure vanilla and if so, how much? I will be trying this soon!

  • […] Egg-less Nog from Autoimmune Wellness […]

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