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Updated August 9, 2019
cups coconut milk or almond milk beverage, sweetened vanilla flavor
teaspoon rum extract and/or 1/4 cup spiced rum
teaspoon ground nutmeg
In a large bowl, whisk together all ingredients until well mixed. Alternately, place everything in a blender and whip until frothy. Serve and enjoy!
- Leave out the rum to make this drink kid-friendly!
- Use a non-dairy milk with a high-fat content to make this festive drink extra indulgent. Alternatively, you can whisk in a small dab of vegan butter spread in to give it a richer feel and taste.
5-Minute Vegan Eggnog
Published: Apr 20, 2021 · Modified: Apr 20, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.
This vegan eggnog is creamy, thick, and indulgent thanks to raw cashews and coconut milk. And it's ready in just 5 minutes. Perfect for the holidays!
I have to say that out of all categories, the sparsest one on my blog is drinks. I don’t know why, I just rarely think to create a new drink recipe.
But because Christmas is coming, I thought I’d switch things up. After all, I want to help make Christmas enjoyable for all the diehard eggnog fans out there ).
So I present – this 100% vegan egg nog that will satisfy every eggnog craving. This is the perfect recipe to take your vegan Christmas to the next level!
- Super creamy and rich.
- Silky smooth.
- Easy and beginner-friendly.
- Ideal for Christmas.
- Ready in five minutes.
- Ready without any cooking. (It's a raw vegan recipe!)
And if you're planning a vegan-friendly holiday feast this year, be sure to check out my Vegan Christmas Cookbook while you're here.
I have to say that I’ve only had ‘real’ eggnog once or twice in my life. But I do have to say that from what I can remember, I much prefer the vegan version. And you know something is good when it’s even better than the original!
What is amazing about this vegan eggnog is just how rich and creamy it is. Cashews really are a magical ingredient. Paired with coconut milk, they create the creamiest texture that just melts in your mouth and feels like you’re drinking a vanilla cake.
This isn’t a super low fat or low calorie recipe, but the holidays are all about treating yourself! And nonetheless, all the ingredients are natural, and the finished product is refined sugar-free.
You can serve this vegan eggnog by itself, add extra maple syrup to your liking, or add toppings like fresh berries and nut butter.
I am all about adding nut butter to everything, so that is exactly what I went for. It's delicious served either hot or cold, so either chill or heat it up on the stove depending on your preference.
Vegan milk - I use almond milk as it's my favorite. But you can use any dairy free milk that you like. Try it with cashew, hazelnut, soy, rice milk etc. They're all tasty.
Coconut Milk - Use the thick stuff in the can. It makes it rich and creamy. Go for Light Coconut Milk for a healthier eggnog.
Maple syrup - I use maple syrup to sweeten my vegan egg nog, but you could substitute it with 5 dates, agave, sugar or stevia. You just need something to sweeten it up for that classic nog taste.
Cinnamon and Nutmeg - They really give it that awesome nog flavor. Especially the nutmeg!
Vanilla extract - Or try a little vanilla paste.
Bourbon - optional! If you want to make a spiked vegan eggnog for the adults, then add bourbon, rum, whiskey etc.
- 4 Cups Planet Oat Extra Creamy oat milk
- 2 Tablespoons maple syrup
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 4 Ounces bourbon (optional)
- Ground or freshly grated nutmeg, for serving
- Cinnamon stick, for garnish
Add oat milk, maple syrup, cinnamon and nutmeg to a medium saucepan and bring to a low simmer.
Simmer for 10 minutes to allow flavors to infuse, stirring frequently.
Remove from heat and let cool.
Pour cooled eggnog into a pitcher, stir in the bourbon (if using), cover and refrigerate for at least two hours, or until ready to serve.
Making Vegan Eggnog
Grab the blender because this holiday drink will whip up in an instant. With just a few steps, you’ll be ready to clink glasses!
- Soak the dates for 5 minutes.
- Add dates and remaining ingredients(except alcohol) to blender.
- Blend on high until smooth.
- Pour into glasses, sprinkle with nutmeg, and serve!
Want more holiday drink inspiration? Check out this keto hot chocolate mix or the recipes below!
How to thicken a vegan eggnog
Since we’re not using raw eggs to thicken this eggnog, I’ve used raw cashews, coconut cream/milk and oat milk instead. It gives it that creamy, rich texture that eggnog should have.
This traditional holiday drink is also known to be served cold but I don’t mind it either way. It’s so ridiculously easy and quick to make, that it will be your go-to holiday drink from now on.
❤️ Why you'll love this recipe
- It will save you a ton of money.
- You can use any sweetener that you wish.
- You can control the amount of sweetener that you use.
- It’s rich, creamy, and frothy!
- There’s no need to hunt for vegan eggnog or go to a specialty store to find it.
- You can spike it with a little rum if you choose!
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Growing up, we really weren’t an eggnog family. My first encounter with it, I think, was actually well into adulthood – in the form of an eggnog latte. That easily segued into the real stuff whenever possible every December.
Eu-frickin’-reka! What had I been missing?!
Cue record screech when, many years later, I discovered dairy hated me. Well, shoot. There goes eggnog. Christmastime took on a dull glow from there on out. (Just kidding, but it was a bummer).
And then I discovered Vegan Eggnog! (And now we hear angels singing.) Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?
After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist. But more often than not, this Easy 6-Ingredient Vegan Eggnog is what I’m all about every December. I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.
We’ve got cashews, coconut milk, dates, vanilla, nutmeg, and sea salt. And that’s it! Okay, and a little water, but I don’t count that.
Cashews give this egg nog that luscious creaminess, while coconut milk adds a rich sweetness. Caramelly sweet medjool dates help thicken it up while adding an almost molasses-y note. Vanilla – either in the form of vanilla bean paste, pure vanilla extract, or even couple of vanilla beans, is a must. And then copious amounts of nutmeg. Because of course.
Just blend it all up, chill, and done! It’s SO EASY.
Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Vegan Eggnog a try, and I hope you love it as much as we do!
US Customary – Metric
3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
1 14-oz can full-fat coconut milk (use light for lighter eggnog)
4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
1/2 tsp ground cinnamon, plus more to taste
1/4 tsp ground nutmeg, plus more to taste
1 tsp pure vanilla extract
1/8 tsp ground cardamom (optional)
FOR SERVING optional
1 ounce bourbon (per 8-ounce serving)
Coconut whipped cream
Cinnamon or nutmeg
We add a sprinkle of nutmeg to ours and go without the whipped cream. Every household is different. No matter what you choose, it’s delicious and oh, so Christmas-sy!