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Vegan Eggnog

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This RICH & DECADENT Vegan Eggnog is deeply flavored with warm spices, but without any EGGS! Perfect with or without some BOOZE!

This is another one of those things that I’ve enjoyed way more since going vegan. And I’m not sure why, but if I had to guess, I’d bet that it was the idea of drinking eggs that weirded me out! And I know I’m not alone! Plus this definitely felt like something weird old people drank in the 1950s and that just wasn’t cool to me?

The good news is none of that matters because this version is super good and you don’t gotta drink any eggs!

why you’ll dig vegan eggnog

Not only is this super delicious, but it’s way easier to make than traditional eggnog too. It’s great with or without booze and it just makes the holiday season feel cozy and comforting!

If I had to describe it to somebody who’s never had it, I would say it’s kind of like a thin milkshake made with the milk from a bowl of Cinnamon Toast Crunch, but then add some nutmeg! I dunno, it’s hard to explain, just make it! I’m sure you’ll love it!

ingredients for vegan eggnog

Full Fat Coconut Milk – Make sure you use the milk and not the cream. When you refrigerate the eggnog made with cream it solidifies and gets chunky. A tip for separating the milk from the water, put the can of coconut milk in the fridge overnight. Then open the can from the bottom, and pour out the water to use in another recipe, you’ll be able to easily scoop out the thickened milk.

I’ve also found that different brands of coconut milks might get chunky after chilling. The Trader Joe’s seems to be the biggest culprit of this. If this happens you can strain the chunks out and then melt them and stir it back in.

Plant Milk – Use whatever you like! Normally I call for unsweetened plant-milk, but this is a sweet treat so sweetened is fine. You might need to adjust the sugar depending on your sweet tooth.

Sugar – I’ve used white sugar and maple syrup in this recipe and both work great.

Cinnamon – I only use 1/4 tsp but add more if you like!

Allspice & Cloves – I just use a couple dashes of each of these since they are strong and you want their presence to be subtle.

Nutmeg – I’ve used both pre-ground and freshly grated and the freshly grated really is superior, but the ground is fine too! Either way, use as much as your heart’s content, but to me this is the flavor that I enjoy most in eggnog so I’ll go to about 1/4 tsp – 1/2 tsp worth of the freshly grated.

Black Salt – add a dash to inject a little “eggy” flavor if you like!

Booze – I enjoy having a splash (or a shot) of Brandy / Cognac, but Bourbon and Rum work great too. Or skip the booze if that’s not your thing, it’s still a decadent and delicious drink!

how to make vegan eggnog

This couldn’t be simpler. Just add everything (but the black salt if using) to a saucepan over medium heat and cook until the sugar has melted. If you want a little “eggy” flavor, add a dash or so of the black salt after you take it off the heat.

Then pour it into a jar and refrigerate for 6 hours to overnight.

Serve with booze of choice (or no booze if you don’t drink), stir, top with vegan whipped cream if you got some, maybe a little more nutmeg, and enjoy!

isn’t this a coquito?

The first time I made this, a few folks commented that it was a Coquito, which is a similar drink from Puerto Rico. Like this Vegan Eggnog, it has no eggs (usually) and it also uses coconut cream.

It also uses both condensed sweetened milk and evaporated milk. Unfortunately, plant-based versions of those are hard to find. Nature’s Charm makes some, or you can make some at home, but it does take a while.

When I made the Coquito, I simply veganized the Goya Recipe, so if you want to try that out go for it! Both the Coquito and my Vegan Eggnog are fantastic, so make whichever you like!

Storage

Refrigerate and drink within 3 days!

other holiday recipes

Since this is a seasonal drink you can enjoy it with any of these dishes!

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Vegan Eggnog

Thee Burger Dude
4.84 from 6 votes
Course Sweet Treats & Desserts

Ingredients
  

  • 1 13.5 oz. can full fat coconut milk*
  • 2 1/2 cups plant-milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Dash of allspice
  • Dash of cloves
  • 1/4 – 1/2 tsp freshly grated nutmeg
  • Dash of black salt optional for eggy flavor
  • Brandy Bourbon or Rum to taste (optional)

Instructions
 

  • It's recommended to separate the coconut milk from the water. You can easily do this by refrigerating the coconut milk overnight, then open up the can from the bottom. You can pour out the water and use it in another recipe. Then scoop out the thickened milk.
  • Next, simply combine everything but the black salt in a saucepan over medium heat. Whisk to combine and cook until the sugar has melted and it's tasting delicious! Season to taste (add the black salt if desired), then add to a jar or some kind of heat proof container. Let it cool and refrigerate for 6 hours or overnight.
  • Add liquor of choice if you like, pour a nice glass of the eggnog, top with vegan whipped cream if you want, and some freshly grated nutmeg.
  • Enjoy!

Notes

*Make sure you use the milk and not the cream. When you refrigerate the eggnog made with cream it solidifies and gets chunky. A tip for separating the milk from the water, put the can of coconut milk in the fridge overnight. Then open the can from the bottom, and pour out the water to use in another recipe, you'll be able to easily scoop out the thickened milk.
I've also found that different brands of coconut milks might get chunky after chilling. The Trader Joe's seems to be the biggest culprit of this. If this happens you can strain the chunks out and then melt them and stir it back in.
Tried this recipe?Let us know how it was!

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2 Comments

  1. Super tasty! I thought it was just ok until after the heating process, but after the refrigeration process, it was super tasty! I will definitely make another batch!

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