Creamy Vegan Eggnog

5 from 3 votes

'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! ;)

Course Dessert, Drinks

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Refined Sugar Free, Vegan

Prep Time 10

Total Time 10

Servings Servings

Calories 235kcal

Author Nicole Modic

Equipment

1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!

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!

Nutrition