This dairy free egg nog only takes 15 minutes to make. You’ll never miss the eggs and cream.
I know, technically I guess you can’t call eggless nog “egg nog,” but this is me doing that very thing. And I’m not sorry. This eggless egg nog is rich, creamy, and satisfying. Who needs eggs? I just hope Big Nog doesn’t sue me, like Hellman’s sued Just Mayo.
Normally, I just buy a carton of Silk Nog and call it a day, but this year I wanted to try my hand at making vegan egg nog from scratch. You guys. It’s so easy! This recipe took 15 minutes total. And it stores well, so you can make it in advance and keep it in the fridge for up to three days.
The first thing I did in sorting out how to make my own eggless egg nog was look up what makes nog…nog. It’s been a long time since I had actual egg nog, and I wanted to be as legit as possible here. Basically, egg nog is a rich, sweet, creamy drink with nutmeg and vanilla in it. Sometimes it’s topped with cinnamon.
You can serve your vegan egg nog with or without booze. My recipe calls for rum, but you can also use bourbon, if you’re so inclined. Or no booze at all. I think its versatility is one of the reasons that nog is such a crowd pleaser.
Vegan Egg Nog Recipe
This recipe makes four small mugs of vegan egg nog or six large mugfuls. Each cup should have an ounce of rum – if you’re using rum – which is why the recipe calls for 4-6 ounces.
Yield: 4-6 servings, depending on your mug size
Prep time: 5 minutes; Cooking time: 10 minutes; Total time: 15 minutes
- 1 15 ounce can coconut milk (use full fat, not lite)
- 2 cups unsweetened almond milk
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 4-6 ounces light or spiced rum, divided (optional)
- ground cinnamon, for sprinkling on top (optional)
- In a small saucepan, heat the milks, maple syrup, sugar, nutmeg, and vanilla extract over medium low heat. When you first add the coconut milk, things are going to look a little bit chunky. Don’t give up! Cook, stirring constantly, until the sugar and nutmeg dissolve and the nog is totally smooth and heated through, about 10 minutes. Don’t let the mixture boil, because you don’t want a skin to form on the top.
- Divide your rum between four to six mugs (1 ounce per mug), and top off with your egg nog from the pan. Sprinkle with a little bit of cinnamon, and serve.