This is the best vegan eggnog recipe! It has such a rich and delicious flavour and you will love its thick creamy texture. Even though it's egg free it tastes just like traditional eggnog and is perfect for the holidays. It's also dairy free and paleo and so easy to make!
Eggnog is a festive drink that is a staple at Christmas time. But most eggnogs that you can buy at the grocery store are made with eggs and dairy, so if you are vegan or dairy free it can be hard to enjoy this delicious holiday drink, and most of the store bought vegan versions are made with not so great ingredients like refined sugars and artificial flavours. That is why I created this homemade vegan eggnog recipe for you. It tastes just as good as store-bought eggnog but it's made with whole foods and good for you ingredients. It's about to become one of your new favourite holiday drinks.
Why you will love this recipe:
- This homemade eggnog has the most delicious rich and creamy flavour.
- This dairy-free eggnog recipe is quick and easy to make and only requires a couple minutes of hands on time.
- Even though this plant-based milk is egg free, gluten free and dairy free, it tastes like traditional eggnog.
- Unlike the traditional recipe that's made with heavy cream and egg yolks, this recipe is made with simple ingredients like coconut milk, maple syrup, cinnamon, nutmeg, and allspice.
- This eggnog is made without cashews, without dates, without bananas, without almond milk, without nuts, without oat milk, and without alcohol.
- Unlike classic eggnog, this healthy eggnog is refined sugar free and is sweetened with maple syrup which helps give it such a rich and delicious taste.
- This vegan version is made without cashews, without dates, without bananas, without almond milk, without nuts, without oat milk, and without alcohol.
- This vegan egg nog can be used in so many ways - drink it plain, add it to coffee or use it to make other holiday desserts.
Taste and texture:
This eggnog recipe tastes just like the real thing. It is smooth, rich and creamy. It's nice and thick and perfectly sweet with hints of cinnamon and nutmeg. This creamy vegan eggnog recipe is perfect for serving anytime during this holiday season.
Key Ingredients and substitutions:
This is just a summary of the ingredients used in this recipe. For the full details please refer to the recipe card.
- Full-fat coconut milk - the base of this delicious creamy eggnog is coconut milk. I recommend using full fat coconut milk rather than low fat as low fat is more watery and won't lead to the same rich and creamy flavour. You could also use coconut cream which is even thicker. If you can't have coconut milk I would use unsweetened cashew milk instead. I do not recommend using soy milk, oat milk or rice milk to make this easy recipe.
- Maple syrup - to give this healthy eggnog the perfect naturally sweet flavour like real eggnog, while keeping it refined sugar free. You could also use agave syrup or date syrup too. If you aren't vegan you could also sweeten it with honey.
- Tapioca starch - this is used to thicken this egg nog recipe and give it the texture of regular eggnog. If you like a thinner eggnog you can simply omit it. You can also swap this for corn starch if you tolerate grains.
- Spices: ground cinnamon, ground nutmeg, ground cloves and ground allspice are the perfect combination of spices to give this eggnog the most delicious rich flavour and make it taste like the traditional holiday drink.
- Vanilla extract - this helps add a hint of vanilla flavour to this holiday drink and helps enhance the flavours of the spices.
How to make this recipe:
Step one:
First add all the ingredients to your Vitamix blender (or other high-speed blender) and blend well until smooth.
Step two:
Then transfer the eggnog from the high speed blender to a large glass jar or pitcher and place it in the fridge for at least 2 hours to allow this creamy drink to cool and thicken.
Step three:
Before serving give it a quick stir. Then enjoy!
Chef's tips:
- Feel free to double or triple this recipe if you are serving a crowd.
- I recommend using full fat coconut milk rather than low fat coconut milk to make this recipe. Low fat coconut milk is too watery and won't lead to rich and creamy eggnog.
Variations and add ins:
- Feel free to use honey instead of maple syrup to sweeten it (not if you are vegan of course).
- If you need a substitute for coconut milk I would use cashew milk or almond milk instead.
- This recipe is adaptable. If you liked it a little more “spiced” add a little more cinnamon or nutmeg, or both!
How to serve:
Eggnog is great served on its own but feel free to add a splash of rum to your eggnog to make a boozy version that you could serve at any holiday party. You can also use this vegan milk for your coffee, or use it in desserts and baked goods to give them a different flavour. You can serve this eggnog hot or cold depending on your preference.
You can use eggnog to make custard, cookies, hot chocolate, cupcakes, cocktails, cinnamon rolls, cake, pancakes, scones, smoothies, fudge, or French toast.
You could also use this eggnog to make a vegan eggnog latte.
What alcohol goes with eggnog?
Classically eggnog is served with brandy, rum, dark rum, whisky or Cognac.
How to store:
Store this eggnog in the fridge in an airtight container for up to 7 days. Just give it a good stir or good shake before serving.
You can also freeze the leftovers into ice cubes for to 1 month.
Frequently asked questions:
Tapioca starch helps thicken vegan eggnog. If you don’t like a thicker eggnog feel free to omit it.
I would use cashew milk or almond milk instead.
I would use honey instead (just not if you are vegan of course).
Yes, this is a paleo eggnog recipe, but it is not Whole30 compliant.
Other recipes you will love:
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Recipe
Vegan Eggnog
Equipment
Ingredients
- 2 1/2 cups coconut milk
- 5 tablespoon maple syrup
- 1 tablespoon organic 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
- Feel free to double or triple this recipe if you are serving a crowd.
- If you don't tolerate coconut I would substitute with either cashew milk or almond milk.
- You can substitute honey for the maple syrup.
- The tapioca starch is used to thicken the eggnog. If you don't care for thicker eggnog feel free to leave it out.
Kristie
This was perfect during the holidays!