This is the best vegan eggnog! 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 this Vegan Eggnog recipe is so good:
- It has the most delicious rich and creamy flavour.
- It’s really easy to make!
- Even though it’s egg and dairy free it tastes like traditional eggnog.
- This vegan eggnog is made without cashews and instead uses coconut milk.
- It’s refined sugar free and is sweetened with maple syrup which helps give it such a rich and delicious taste.
- Besides being vegan it is also paleo and dairy free.
Ingredients and equipment:
- Vitamix or other high speed blender (this is the one I have and love)
- Full fat coconut milk – the base of this delicious creamy egg nog 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.
- Maple syrup – to give this healthy eggnog the perfect naturally sweet flavour.
- Vanilla extract – to help enhance the beautiful, rich flavours of this drink.
- Tapioca starch – this is used to thicken this egg nog recipe. If you like a thinner egg nog 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 perfect to give this eggnog the most delicious rich flavour.
How to make:
You are going to love how easy this eggnog is to make!
Step one: first add all the ingredients to your 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.
- Store this eggnog in the fridge for up to 7 days.
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!
Frequently asked questions:
Why do you add the tapioca starch?
This helps thicken it! If you don’t like a thicker eggnog feel free to omit it.
What if I am allergic to coconut?
I would use cashew milk or almond milk instead.
If I don’t have maple syrup can I use another sweetener?
I would use honey instead (just not if you are vegan of course).
Is this egg nog recipe paleo?
Yes it is! This egg nog is safe to drink if you are following a paleo diet.
Other recipes you will love:
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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.
Ingredients
- 2 1/2 cups coconut milk
- 5 tbsp maple syrup
- 1 tbsp organic vanilla extract (omit for AIP)
- 1 tsp tapioca starch
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
Instructions
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Add all the ingredients to your blender.
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Blend for a few seconds, until all the ingredients are combined.
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Transfer the eggnog to a glass jar or dish and place in the fridge for at least 2 hours to thicken.
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Stir a few times and then serve!
Recipe 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.Â
- You can substitute honey for the maple syrup.Â
- The tapioca starch is used to thicken the eggnog. If you don’t care for thicker eggnog feel free to leave it out.Â
Pin this recipe for later:
This was perfect during the holidays!