This Vegan Eggnog is creamy and delicious and full of festive flavours. Eggnog made with coconut and almond milk and sweetened with maple syrup and cinnamon and nutmeg for warming flavour. It's the perfect dairy free eggnog alternative to serve up at a holiday party. You can even make a version with alcohol to make it extra special.
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We love a festive drink. When we have our yearly Christmas party, we always serve up a welcome drink for our guests and we try to give it a festive twist, rather than just a glass of wine.
This Vegan Eggnog recipe goes down SO well, especially as it is warm, so it's perfect for guests coming in from the cold and makes our plant based friends feel included too.
Traditional eggnog is made with eggs and cream, but this is our plant based eggnog which has all the creaminess and indulgence and still has all the festive flavours you know and love. It's sweet, perfectly spiced and warming. What more could you want?
Looking for more Christmas drinks perfect for the festive season? Why not try our warming Slow Cooker Mulled Wine, delicious Mulled Cider, our merry Christmas Punch or have a look at our collection of 25 of the best Christmas Drinks.
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Vegan Eggnog Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Coconut milk - This is what makes the vegan eggnog really thick and indulgent. It doesn't have a very strong coconut flavour once it is mixed with everything else. We used regular, rather than light, as it is creamier.
- Almond milk - A delicious dairy-free milk that helps to thin the drink out. You could swap it for another plant based milk like cashew or oat milk. Why not try making your own Almond Milk?
- Maple syrup - This is what sweetens it, and it gives it a lovely flavour too - make sure you use pure maple syrup. You could use honey, but it wouldn't be vegan. Any liquid sweetener would work. Feel free to adjust the sweetness - always start with less than you then and then taste and adjust.
- Vanilla extract - Gives a real depth of flavour and pairs perfectly with the spices.
- Spices - We used cinnamon and nutmeg, as they are perfect in eggnog and they just scream Christmas too. If you can get it, freshly grated nutmeg will make such a difference to this recipe.
Vegan Eggnog Variations
Booze - If you want to make a grown up version of this, then we have a few options for you. Rum, brandy, whiskey and bourbon all go really well to spike it with a boozy twist.
If you wanted to give it an extra creamy texture and indulgence, then vegan Baileys is the way to go. How much you use is up to you, but we usually just put in a small glug.
Spice - You can adjust the spices depending on your own tastes. We personally prefer cinnamon, so we add more of that than nutmeg. But you could do it the other way round. You could also add ground ginger too.
Milk - You can change the milk used too. Keep it a plant based milk for this to be vegan eggnog though. You could use almond, soy, oat, cashew or hazelnut. We prefer nut milks because they are creamy.
How to Make Vegan Eggnog
Step 1
Put all the ingredients into a saucepan and heat over a low-medium heat for 3-4 minutes until warm.
Step 2
Pour into glasses and serve with a pinch of cinnamon on top.
Dannii's Top Tips
- You could make a date paste with 5 dates and 3 tablespoons of water and use that instead of the maple syrup.
- Feel free to adjust the cinnamon and nutmeg to suit your own tastes. You can always add more at the end.
- Make a grown-up version of this with a glug of rum, whiskey, brandy or bourbon.
- To make it extra indulgent, you can top it with some vegan whipped cream.
- To make the mixture super smooth and creamy, you can blend it all in a high powered blender before adding it to a saucepan to heat.
- You can also serve this chilled. We like making an iced latte with it.
Frequently Asked Questions
You can swap full fat coconut milk for light coconut milk, but it wouldn't be as thick and creamy.
Yes, you can mix everything together and then keep it in an air tight container in the fridge for 2 days and then just heat it before you are ready to serve it.
If you have any vegan eggnog left (it never lasts long in our house), then it can go in an airtight container and be kept in the refrigerator. Give it a good whisk and then serve it cold - it's just as good cold. I wouldn't recommend freezing it.
More Christmas Drink Recipes
If you've tried this easy vegan eggnog recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Vegan Eggnog
Ingredients
- 200 ml (0.75 cups) of Coconut milk
- 300 ml (1.33 cups) of Almond milk
- 1 tablespoon of Maple syrup
- 0.5 teaspoon of Vanilla extract
- 0.5 teaspoon of Ground cinnamon
- 0.25 teaspoon of Ground nutmeg
Instructions
- Put all the ingredients in to a saucepan and heat on low-medium heat for 3-4 minutes until warm.
- Pour in to glasses and serve with a pinch of cinnamon on top.
Recipe Tips
- You could make a date paste with 5 dates and 3 tablespoons of water and use that instead of the maple syrup.
- Feel free to adjust the cinnamon and nutmeg to suit your own tastes. You can always add more at the end.
- Make a grown-up version of this with a glug of rum, whiskey, brandy or bourbon.
- To make it extra indulgent, you can top it with some vegan whipped cream.
- To make the mixture super smooth and creamy, you can blend it all before adding it to a saucepan to heat.
- You can also serve this chilled. We like making an iced latte with it.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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