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This Vegan Eggnog is thick and creamy with the perfect amount of spice. It looks and tastes like the old version of eggnog you might be used to but minus the eggs (and cholesterol!)
Where does Eggnog come from?
Eggnog originated in Britain. In the 1700’s it came to America where people had cows, chickens and cheap rum so they started making the milky egg drink.
What’s in Eggnog?
The original recipe calls for:
- Heavy cream
- Rum (optional)
When I looked up regular eggnog recipes, I was completely appalled. 12 egg yolks? Heavy whipping cream? An insane amount of sugar? I mean, I get that people want to indulge around the holidays but that is straight up insanity!
I definitely remember cutting my eggnog with regular milk when I was growing up because it was WAY too strong.
This recipe seems to be a happy medium and is thick but doesn’t need to be cut with anything.
What is vegan Eggnog made of?
Vegan Eggnog contains:
- Plant based milk
- Can of coconut milk
- Small amount of sugar
- Tapioca starch to thicken it a bit.
How do you make Vegan Eggnog?
It’s super simple!
Place the non-dairy milk, coconut milk, sweetener, nutmeg, cinnamon, vanilla, salt, tapioca and turmeric (if using) into a blender. Blend on high for about a minute so everything is incorporated.
Pour the mixture into a pot on the stove and heat over medium heat until right before the boiling point. Don’t let it get to a full boil. You want to barely see the bubbles starting before taking it off the heat.
Let it cool and then chill in the fridge before serving. You can definitely make this a day or two ahead of time!
- 3 cups non-dairy milk
- 1 can of full fat coconut milk
- 1/4 cup sugar* see notes
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- Pinch of salt
- 3 tbsp tapioca starch
- 1/8 tsp turmeric (optional)
- Place all the ingredients in a blender. Blend on high for about 1 minute until everything is fully incorporated.
- Pour into a sauce pan and heat over medium heat until just before boiling, whisking occasionally. As soon as you see bubbles start to form, take it off the heat.
- Serve warm or let it cool and then chill in the fridge before serving.
- Option 2- blend all ingredients except for tapioca starch. Chill and serve!
*Feel free to use any sweetener you'd like; agave syrup, maple syrup, white or brown sugar.
*You can leave out the tapioca starch, blend and serve immediately if you don't want it to be on the thicker side.
*This works well made a day or two ahead of time as it gives the flavors a chance to meld.
*Turmeric is optional but it adds a beautiful color that makes it look like regular eggnog.
Looking for more vegan Christmas favorites?
- Vegan Snickerdoodles
- Vegan Pumpkin Pie Cheesecakes
- Easy Vegan Gravy
- Vegan Crockpot Hot Chocolate
- Vegan Eat More Bars
- Vegan Mashed Potatoes
- Vegan Cuban Lunch Chocolates
- No Turkey Stuffing (Vegan)
Let us know how your Vegan Eggnog turned out in the comments, we’d love to hear from you! Click the image below to save this recipe for later.