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.
Servings: 4
Calories: 359kcal
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.
Nutrition
Calories: 359kcal | Carbohydrates: 22g | Protein: 3g | Fat: 30g | Saturated Fat: 27g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 376mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg