Creamy Vegan Eggnog
Comforting, creamy and easy Vegan Eggnog that is flavorful and delicious. Made with simple and minimal ingredients, this egg-free and dairy-free eggnog is a healthy alternative to the traditional holiday delight! (Spiked eggnog option included)
Servings: 5 people
Calories: 108kcal
Equipment
Ingredients
- 3 Cups Oat Milk
- 1 Can Full-Fat Coconut Milk
- 1 tablespoon Vanilla Extract
- 2 tablespoon Maple Syrup
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Cardamom
Instructions
- Pre-chill can of coconut milk in fridge - at least 20 minutes and up to overnight. If this step is skipped, it will still taste great, it won’t be as thick.1 Can Full-Fat Coconut Milk
- Once can of coconut milk is chilled, scoop solid coconut cream off top. Transfer cream to a high powered blender. Discard remaining liquid or reserve for other use (smoothies are a great option!).
- Add oat milk, vanilla extract, maple syrup, and spices (cinnamon, nutmeg, cloves and cardamom). Blend on high until completely smooth. About 3-5 minutes.3 Cups Oat Milk, 1 tablespoon Vanilla Extract, 2 tablespoon Maple Syrup, ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cardamom, ¼ teaspoon Ground Cloves
- Serve immediately as is. Garnish with pinch of cinnamon or cinnamon stick.
- Keep eggnog in refrigerator for up to one week. Some of the coconut cream may harden when refrigerated, so it’s best to stir or bring to room temperature before consuming.
Spiked Vegan Eggnog
- Follow prior steps.
- Once blended until completely smooth, add ¼-½ cup liquor of choice and stir to combine.
- Serve immediately, as is.
Video
Notes
Oat Milk - Use your favorite oat milk. Substitute for any other non dairy milk alternative like almond milk or cashew milk.
Coconut Milk - This helps add some more fat content to get a creamier, thicker eggnog. Omit, but the vegan eggnog will be thinner.
Maple Syrup - Helps add a little sweetener to this holiday drink. Substitute for honey or agave nectar.
Spices - This vegan eggnog recipe uses cinnamon, cardamom, nutmeg and cloves for the traditional Winter spices. I wouldn’t omit these, however the most “important” (it’s like choosing your favorite child!) of these spices are cinnamon and nutmeg.
To spike, add liquor of choice after blending completely.
Keep eggnog in refrigerator for up to one week. Some of the coconut cream may harden when refrigerated, so it’s best to stir or bring to room temperature before consuming.
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 69mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg