Gluten Free Eggnog recipe

A recipe for the perfect festive gluten free eggnog

Whip up a batch of gluten free eggnog and enjoy the winter festivities, knowing you aren’t in danger of being glutened!

gluten free eggnog recipe


Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 565 ml milk
  • 200 ml double cream
  • 1 vanilla pod, halved, seeds scraped out (or 1 tbsp vanilla bean paste)
  • 1/2 a whole nutmeg, grated (plus a little extra for serving)
  • 2 sticks cinnamon
  • 2 whole cloves
  • 4 Clarence Court Burford Brown eggs, separated
  • 100 g golden caster sugar
  • 130 ml Cockspur fine rum
  • 3 tbsp demerara sugar
  • 1 tsp ground cinnamon


  1. 1 Pour the milk and cream into a saucepan, add the spices (including the empty vanilla pod) and place on a medium heat. Bring to a simmer (but not boiling) and allow to cool for 5 minutes to allow the flavours to infuse.

  2. Meanwhile, place the egg yolks and sugar in a large mixing bowl. Whisk well until light and thickened. Strain the warm milk into a jug through a sieve. Pour the spiced milk into the bowl of egg yolks in a steady stream, whisking well. Stir in the rum.

  3. You can either place the mixture in a cooled sterilised bottle with a tight-fitting lid and allow the flavours to develop in the fridge. If you decide to do this you can freeze the egg whites in a sandwich bag until you’re ready to use, then defrost them in the fridge before whisking.

  4. If you would like to serve straight away, place the egg whites in a large mixing bowl and whisk the whites to soft peaks.

  5. Mix the demerara sugar and ground cinnamon on a plate. Have a small bowl of rum or water ready.

  6. Fold the egg whites into the eggnog mix, then pour into a serving jug. Dip the rims of serving glasses into the rum or water, then dip straight into the sugar and cinnamon mix. Divide the eggnog between glasses and finish with a grating of nutmeg.

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