‘Tis the season for holiday cheer, and what better way to get into the spirit than with a delicious, vegan twist on your favorite holiday drink? My Creamy Vegan Eggnog is a dairy-free version of the holiday classic that is perfect for those who are lactose intolerant or following a vegan lifestyle, and it’s sure to be a hit with everyone at your holiday gatherings. It’s made with just a few simple ingredients, and can easily be made spiked for an even MORE exciting holiday treat! 😉
Ok friends, the holidays are here, and I’ve got you covered with an incredible vegan version of your traditional eggnog. This festive drink is thick, creamy, and packed with all the spices you’d traditionally find in regular eggnog – nutmeg, cinnamon, and in my version – a touch of cardamon too, but of course, is dairy-free.
You may not know this about me, but back in the day, my husband, Greg, and I actually used to be vegan. It may be hard to believe with the amount of recipes that I create with meat, dairy, and eggs, but it’s true: I was, once, vegan!
When I was vegan, I always struggled to find plant-based alternatives to traditional holiday drinks like eggnog. Let’s be honest: eggs and cream aren’t exactly vegan-friendly ingredients. When I first heard of vegan eggnog, I was a little skeptical. How could a dairy-free eggnog possibly compare to the real thing? But I decided to give it a try anyway, and I’m so glad I did, because once I created this version, I became obsessed! In fact, I even love it way more than traditional eggnog.
The first thing that struck me about this vegan eggnog was the aroma – it was filled with the warm, comforting scents of nutmeg, cinnamon, and cloves, just like the traditional version. And when I took my first sip, I was pleasantly surprised by how creamy and rich it tasted. I ended up making a batch of this vegan eggnog to share with my friends and family at a holiday gathering, and it was a huge hit. Even the non-vegans in the group raved about how delicious it was!
Since then, I’ve made this Creamy Vegan Eggnog a staple at all my holiday gatherings. It’s the perfect way to enjoy all the flavors and traditions of the season, sans the animal-derived ingredients.
So, whether you’re a vegan looking for a delicious and festive holiday drink, or if you’re simply want to try a dairy-free twist on the highly classic, I highly recommend giving this vegan eggnog a try.
What is Eggnog, Anyway?
Egg nog is one of those drinks that scream Christmas – it’s traditionally made with eggs, milk, heavy cream, sugar, cinnamon, nutmeg, and bourbon (or rum). And make no mistake, it’s a heavy, creamy, and decadent drink. I grew up on store-bought egg nog, and I actually love it.
This year I decided to create a lightened up version; one that still screams Christmas, but won’t leave your belly feeling like you just drank a gallon of cream.
What You Need to Make This Delicious, Creamy, Vegan Eggnog
- Non-dairy Milk: I use almond milk, but any non-dairy milk works well in this recipe!
- Full-fat Coconut Milk: To replace the cream in traditional eggnog, we’ll be using full-fat coconut milk. It MUST be full fat for it to work properly, so this is key!
- Brown Sugar: Brown sugar makes this eggnog perfectly sweet, but you can also substitute coconut sugar to make this recipe refined sugar-free!
- Maple Syrup: A touch of maple syrup adds the perfect amount of sweetness.
- Spices: We’ll be using a combination of cinnamon, nutmeg, and cardamon to achieve the perfect blend of spices for this recipe!
- Vanilla Extract: A touch of vanilla extract is essential to any eggnog recipe!
- Bourbon or Rum: This is optional, and can obviously be omitted, but let’s be honest: eggnog is always better with a little, special kick to it. 😉
How to Bring This Vegan Eggnog to Life
Making this Creamy Vegan Eggnog couldn’t be any easier! Simply add all of the ingredients to a high speed blender and blend away! In under 2 minutes, you will have the perfect dairy-free version, that you can then transfer to a container and save in the refrigerator for up to one week.
How to Enjoy This Delicious, Creamy, Dairy-Free Eggnog
I love drinking eggnog chilled, with no ice. However you can definitely serve it over ice or warm, or even in your morning latte. And, since this is basically spiced almond milk, sometimes I add it to my smoothies! You can even pour it into an ice cube tray and make eggnog ice cubes. And my favorite way to enjoy eggnog is spiked with bourbon or rum. There are so many possibilities when it comes to this holiday drink!
If you make this recipe, be sure to leave a comment below and tag me on Instagram! I practically live on Instagram and I love sharing all of your beautiful creations on my stories!
Equipment
Ingredients
- 2 ¾ cups non-dairy milk of choice
- 1 13 oz can full-fat coconut milk
- 2 tablespoons maple syrup
- 3 tablespoons brown sugar (or coconut sugar)
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¾ teaspoon cinnamon
- 1 ½ teaspoons vanilla extract
Optional Additions
- bourbon or rum (1 ounce per serving)
- whipped cream
- cinnamon
Instructions
- In a high-speed blender, add all of the ingredients.
- Blend on high speed for 1-2 minutes, until the eggnog is nice and smooth.
- Remove the cover and taste it; adjust the spices and sweetness as necessary.
- Transfer the eggnog to a large glass jar and store in the refrigerator for up to 4 days.
- For a boozy option, add 1 ounce of bourbon per 1 cup of eggnog.
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I’m curious I cannot have coconut can I just leave that out. Assuming it won’t be as thick but would it really change it? Thanks
You can leave it out! It just won’t be as creamy 🙂
So delicious! Gave as gifts and everyone raved.
I am so honored, Keri! Thank you so much for the comment!