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!
Table of Contents
Why you will love this recipe:
- The taste! This homemade eggnog has the most delicious rich and creamy flavour. It tastes just as good as store-bought eggnog but it's made with good-for-you ingredients.
- This dairy-free eggnog recipe 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 it's egg free, gluten free, nut free, refined sugar free, and dairy free.
- This vegan eggnog can be used in so many ways - drink it plain, add it to coffee, or use it to make other holiday desserts.
- It stores well so is a great option for meal prep and to have on hand during the holiday season.
Ingredients and substitutions:
- Full-fat coconut milk - the base of this delicious eggnog is coconut milk. I recommend using full fat coconut milk rather than low fat as low fat is more watery and won't give the thick and creamy texture that we want. You could also use coconut cream which is even thicker.
- 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 - also known as tapioca flour, this is used to thicken the 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 - to help enhance the flavours of this recipe.
How to make (step-by-step):
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 the drink to cool and thicken.
Step three:
Before serving give it a quick stir. Then enjoy!
Top tips:
- Be sure to use full fat coconut milk and not low fat. Low fat coconut milk is too watery and won't lead to thick and creamy eggnog.
Variations and add ins:
- If you need a substitute for coconut milk I would use unsweetened cashew milk or almond milk.
- Instead of maple syrup you can sweeten this recipe with date syrup (or honey if you aren't vegan).
- This recipe is adaptable. If you like your eggnog a little more “spiced” add a little more cinnamon or nutmeg, or both!
- Feel free to double or triple this recipe if you are serving a crowd or want to have some on hand for later.
How to serve:
Eggnog is classically served with brandy, rum, dark rum, whisky or Cognac but it's also delicious served on its own either warm or cold. You can also add eggnog to your coffee or hot chocolate, or use it in desserts and baked goods to give them a different flavour.
You could also use this eggnog to make a vegan eggnog latte or eggnog iced coffee.
How to store:
Store any leftover eggnog in the fridge in an airtight container for up to 7 days. Just give it a good stir or good shake before serving.
I also love making ice cubes with eggnog and adding them to drinks. The ice cubes can be stored for up to 3 months.
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.
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 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.
Kristie
This was perfect during the holidays!