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!
Why you will love this recipe:
- This homemade vegan eggnog has the most delicious rich and creamy flavour.
- This dairy free eggnog is quick and easy to make and only requires a couple minutes of hands on time.
- Even though this plant based eggnog is egg free, gluten free and dairy free, it tastes like traditional eggnog.
- It's 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.
- This healthy eggnog is refined sugar free and is sweetened with maple syrup which helps give it such a rich and delicious taste.
- Besides being vegan this is also a paleo eggnog recipe and a dairy free eggnog recipe.
- This non dairy eggnog 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 is smooth, rich and creamy. It's nice and thick and perfectly sweet with hints of cinnamon and nutmeg. It's perfect for serving at Christmas or the holidays.
Key Ingredients and substitutions:
- Full fat coconut milk - the base of this delicious creamy eggnog is coconut milk. I recommend using full fat rather than low fat as low fat is more watery and won't lead to thee same rich and creamy flavour. If you can't have coconut milk I would use cashew milk instead.
- Maple syrup - to give this healthy eggnog the perfect naturally sweet flavour while keeping it refined sugar greee.
- Tapioca starch - this is used to thicken this egg nog recipe. 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 all blend perfectly to give this eggnog the most delicious rich flavour.
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 to a large glass jar or pitcher and place in the fridge for at least 2 hours to allow 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 it's own but feel free to add a little rum to your eggnog, use it 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, lattes, fudge, or French toast.
What alcohol goes with eggnog?
Classically eggnog is served with brandy, rum, whisky or Cognac.
How to store:
Store this eggnog in the fridge for up to 7 days.
You can also freeze the leftovers into ice cubes for to 1 month.
Nutrition info:
One serving of this eggnog has approximately 359 calories per serving with 22 grams of total carbohydrates, 0 grams of fiber, 22 grams of net carbs, 3 grams of protein and 30 grams of fat. This eggnog recipe is not low in sugar, low carb or keto but it is dairy free, vegan, paleo, gluten free and refined sugar free.
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.
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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!