'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! ;)
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!
Calories: 235kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 325mg | Fiber: 1g | Sugar: 13g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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