I’m continuing the holiday spirit this week with this delicious, smooth and simple homemade vegan eggnog recipe. I’ve had eggnog only twice in my life and they were both vegan versions.
I can’t compare to what the ‘real deal’ would have tasted like, but after reading dozens of traditional recipes, I can imagine how it would be.
I can see how you can either love or hate eggnog. It’s one of those recipes that can eek people out because of the use of raw eggs. And oh, there are so many eggs in eggnog.
Yes, I can see you all saying “but Maša, it’s called EGGnog!!” but I’d like to propose that you can have your eggnog without the egg and the cruelty that comes along with it!
Eggs can be problematic when being used in raw cooking. You can scramble them if they’re not tempered correctly and you’d also need to heat them to a certain temperature to make sure to kill any bacteria.
Not only are there eggs in traditional eggnog, but there’s also heavy whipping cream and milk. Traditional eggnog is an uncooked recipe.
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This vegan eggnog recipe is much healthier, it’s:
- Refined-sugar free
Store-bought eggnogs that pop-up this time of year are no match to homemade vegan eggnog. They’re full of refined sugars, fillers and flavourings.
Oh, and the cookies that you’re seeing keeping this gorgeous drink company is my vegan Speculaas cookies (aka Dutch spiced cookies). They work perfectly!
How to thicken a vegan eggnog
Since we’re not using raw eggs to thicken this eggnog, I’ve used raw cashews, coconut cream/milk and oat milk instead. It gives it that creamy, rich texture that eggnog should have.
This traditional holiday drink is also known to be served cold but I don’t mind it either way. It’s so ridiculously easy and quick to make, that it will be your go-to holiday drink from now on.
Some tips to make the perfect vegan eggnog
Let the eggnog sit for at least an hour before serving, ideally leave it in the fridge overnight to give the flavours a chance to mature a little and to thicken even further. Just make sure to give a good shake before serving.
You can store it in the fridge for 4-5 days. So it’s perfect to make ahead of time!
From my research, original eggnog was aged for weeks, even months! This is where the alcohol comes in as a preservative. However, since I don’t drink much and don’t keep liquor in the house, I decided to use rum extract as I have some on hand for when I make my rum balls.
You can, of course, leave it out altogether or if you’re in the festive spirit, you can add some bourbon, rum or brandy.
The other little detail that will certainly make a difference is using fresh nutmeg and grating it when making the recipe. You can use pre-ground nutmeg, but it will not have as much flavour.
When using fresh nutmeg, you’ll need less. So for instance, if you’re using as the recipe says ½ a teaspoon of the freshly grated nutmeg, then use ¾ tsp of the ground nutmeg.
When blending this drink, I recommend that you use a high-speed blender, it will really make all the difference. The last thing you want is chunks in your beverage. I love my Froothie blender and have used it over many years now!
If you don’t have access to one, just strain it through a muslin cloth or strain in through a sieve before serving.
Other ways to serve your vegan eggnog
For all the coffee-lovers out there, you can make a really good vegan eggnog latte by adding a shot of coffee to the cup before pouring the thick creamy eggnog on top, give it a quick stir to combine. And don’t forget to add the whipped cream on top!
Another wonderful way to utilise this recipe is to make it into a whipping cream for topping cakes or cupcakes. Just add 1 cup of coconut cream and ¼ – ⅓ cup powdered sugar (or powdered xylitol) and whisk together. When making the eggnog, just don’t add the milk as it will make it too runny.
Even though we’ve stated many times that we don’t personally like to get involved in the commercial aspect of Christmas, one thing we love to do is share food with our loved ones.
I love to cook and share meals with people I care about and this year, this homemade vegan eggnog will certainly be on the menu. My mum is already in love!
So let’s get into this recipe with all of the holiday flavours that you can imagine in a wonderful silky smooth wintery spiced drink. Here’s how to make homemade vegan eggnog!
This velvety homemade vegan eggnog recipe can be served hot or cold for the festive season.
- 2/3 cup raw cashews (soaked in boiled water for 10 minutes, discard the water before adding to the blender)
- ½ cup full-fat coconut milk
- ½ cup of oat milk (if GF use any other plant milk)
- 1 cup water
- ¼ cup maple syrup or 4 medjool dates, pitted
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- Pinch of turmeric (optional, used only for colour)
- Pinch of salt
- 1/2 tsp vanilla extract
- 1 tsp - 1 tbsp rum extract, depending on how strong you'd like it (optional)
- Put all ingredients in the blender and blend on high until you have a smooth and creamy consistency.
- Pour into a bottle with an airtight lid and chill in the fridge for at least an hour.
- When you are ready to serve, give the bottle a good shake. Pour into glasses and freshly grate some nutmeg on top before serving.
- If you would like to serve the eggnog warm, add an extra couple of tablespoons of nut milk or water as it will thicken a little too much as it heats without the extra liquid. Pour into a saucepan and heat until you reach a gentle simmer. Make sure to stir so that it doesn't stick to the bottom of the pot. Remove from heat and serve.
Other recipes you’ll love:
- Rum Balls
- Easy Vegan Tiramisu (Gluten-Free)
- Thick Italian Vegan Hot Chocolate
- Spiced Coconut Chai Tea
- Vegan Summer Trifle Cups
Interested in more recipes?
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