This is the best vegan eggnog recipe! It has such a rich and delicious flavour and you will love how easy it is to make. Even though it's egg free it tastes just like traditional eggnog and is perfect for the holidays. It's also dairy-free, nut free, and paleo.
Vegan holiday recipes are some of my all time favourites, which is why I am so excited for you to make the vegan eggnog recipe I am sharing with you today.
Table of Contents
Why you will love this eggnog:
- The taste! This homemade vegan eggnog has the most delicious rich and creamy flavour.
- It is quick and easy to make and only requires a few minutes of hands on time.
- This is a healthier alternative to store bought eggnog and besides being vegan it's also egg free, gluten-free, plant based, nut-free, paleo, refined sugar free, and dairy-free.
- It stores well so is a great option to have on hand during the holiday season.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
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- Full-fat coconut milk: you could also use coconut cream which is even thicker.
- Maple syrup: to naturally sweeten this vegan eggnog while keeping it refined sugar free.
- Tapioca starch: also known as tapioca flour, this is used to thicken the eggnog. If you like a thinner eggnog you can omit it. You can also swap this for corn starch if you tolerate grains.
- Spices: ground cinnamon, ground nutmeg, ground cloves, and ground allspice combine perfectly to give this eggnog its delicious flavour.
Recipe variations and add ins:
- If you need a substitute for coconut milk I would use unsweetened cashew milk or almond milk (the thicker the better).
- Instead of maple syrup you can use date syrup or agave syrup (or honey if you aren't vegan) to sweeten this vegan eggnog.
- This recipe is adaptable. If you like your eggnog a little more “spiced” add a little more cinnamon, or nutmeg, or both.
How to make vegan eggnog:
- Step 1: Add all the ingredients to your Vitamix blender (or other high-speed blender).
- Step 2: Blend everything well until the ingredients are smooth and well combined.
- Step 3: Transfer the eggnog from the blender to a large glass jar or pitcher and place it in the fridge for at least 2 hours to cool and thicken.
- Step 4: Give it a stir before serving then enjoy!
Top tips:
- Be sure to use full fat coconut milk and not low fat when making this dairy-free eggnog. Low fat coconut milk is too watery and won't lead to thick and creamy eggnog.
- Give the eggnog a stir before serving as the spices will settle to the bottom.
- Serving ideas: eggnog is classically served with alcohol like brandy, rum, or whisky but it's also delicious served on its own either warm or cold. You can add eggnog to coffee, iced coffee, or hot chocolate, or use it in desserts and baked goods to give them a different flavour.
- Storage: store any leftover vegan eggnog in the fridge in an airtight container for up to 7 days. Give it a stir or shake before serving.
- I also love making ice cubes with this eggnog and adding them to drinks (I use them to make eggnog iced coffee).
Vegan eggnog FAQs:
Why do you add the tapioca starch?
Tapioca starch helps thicken this vegan eggnog. If you don’t like a thicker eggnog feel free to omit it.
What if I am allergic to coconut?
I would use unsweetened cashew milk or almond milk instead.
If I don’t have maple syrup can I use another sweetener?
I would use date syrup or agave syrup.
Is this eggnog recipe paleo?
Yes, this is a paleo eggnog recipe.
Does it taste like coconut?
No it does not.
Other vegan treats you will love:
Recipe
Vegan Eggnog
This vegan eggnog is so rich and creamy you would never know it was made without eggs or dairy. Perfect for the holidays you will also love that is is refined sugar free.
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Servings: 4
Calories: 359kcal
Equipment
Ingredients
- 2 1/2 cups coconut milk
- 5 tablespoon maple syrup
- 1 tablespoon vanilla extract (omit for AIP)
- 1 teaspoon tapioca starch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
- Add all the ingredients to your blender.
- Blend for a few seconds, until all the ingredients are combined.
- Transfer the eggnog to a glass jar or dish and place in the fridge for at least 2 hours to thicken.
- Stir a few times and then serve!
Notes
- If you don't tolerate coconut I would substitute with either unsweetened cashew milk or almond milk.
- The tapioca starch is used to thicken the eggnog. If you like a thinner eggnog you can omit this ingredient.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 359kcal | Carbohydrates: 22g | Protein: 3g | Fat: 30g | Saturated Fat: 27g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 376mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
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Kristie
This was perfect during the holidays!