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 like vegan peppermint bark and vegan Christmas crack are some of my all time favourites, which is why I am so excited for you to make the recipe I am sharing with you today.
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 just a few simple 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 besides being vegan it's also egg free, gluten free, plant based, nut free, paleo, 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 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 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 vegan eggnog the most delicious rich flavour and make it taste like traditional eggnog.
- Vanilla extract - to help enhance the flavours of this rich and creamy drink.
Recipe variations and add ins:
- Feel free to double or triple this vegan eggnog recipe if you are serving a crowd or want to have some on hand for later.
- If you need a substitute for coconut milk I would use unsweetened cashew milk, almond milk or oat milk.
- Instead of maple syrup you can sweeten this vegan eggnog with date syrup or agave 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!
How to make vegan eggnog:
Step 1
First 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
Then 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 allow the drink to cool and thicken. Give it a quick stir, then enjoy!
Top tips:
- Be sure to use full fat coconut milk and not low fat when making this vegan 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 can settle to the bottom.
How to serve:
Eggnog is classically served with brandy, rum, whisky, or Cognac but it's also delicious served on its own either warm or cold. You can also add eggnog to 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 vegan 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 this vegan eggnog and adding them to drinks (I use them to make the most delicious eggnog iced coffee). The ice cubes can be stored for up to 3 months in the freezer.
Vegan eggnog FAQs:
Tapioca starch helps thicken this 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 date syrup or agave syrup.
Yes, this is a paleo eggnog recipe.
Other vegan treats you will love:
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!