This decadently dairy-free eggnog recipe only takes 15 minutes to make and is seriously the BEST! It's rich, creamy, and totally vegan.
Normally, I just buy a carton of premade vegan eggnog and call it a day, but I decided that it would be fun to come up with my own dairy-free eggnog recipe. Sometimes, I like cooking from scratch, just for kicks.
Y'all.
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.
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What is eggnog?
I know, technically I guess you can't call eggless nog "eggnog," but this is me doing that very thing. And I'm not sorry. This vegan eggnog recipe is rich, creamy, and satisfying.
I just hope Big Nog doesn't sue me, like Hellman's sued Just Mayo.
Basically, eggnog is a rich, sweet, creamy drink with nutmeg and vanilla in it. Sometimes folks top it with cinnamon.
Yes, some of the creaminess from traditional eggnog comes from eggs. In my recipe, I get that same thick, richness from full-fat canned coconut milk. And it. is. DELICIOUS!
How to make vegan eggnog
Grab yourself a saucepan, and combine a mix of canned, full-fat coconut milk and your favorite vegan milk.
The mix of coconut milk and vegan milk gives this a rich, thick texture without an overpowering coconut flavor. You can still taste the coconut in this nog, but it's more of a light note than the main event.
Before you add the coconut milk to the pan, though, give the can a good shake. Canned coconut milk tends to separate, especially when it's cold in your kitchen. Shaking before you add means fewer lumps to whisk out.
Now, it's time to spice this milky mix! Add a bit of maple syrup and organic sugar, plenty of ground nutmeg, a touch of cinnamon, and a healthy dose of vanilla extract.
Then, whisk away. The ground spices are going to want to sit on top of the milks, and whisking frequently as you heat is the key to combining them. You don't have to stand there and whisk for the full 10 minutes, but definitely do lots of whisking.
It's ok if some ground spices are still sitting on top of the mixture when you're done. Just incorporate them as best you can and get out any lumps.
Serving and storage directions
You can serve your vegan eggnog with or without booze.
If you're using booze, add a shot of rum or bourbon to your mug, then top off with the nog and garnish with a cinnamon stick. That way, you make sure you have enough room in the mug for everything.
For non-boozy vegan eggnog, just skip the shot and fill the mug to the brim with sweet, creamy eggnog. Sprinkle some nutmeg on top and toss a cinnamon stick garnish in there, if you're fancy.
This recipe stores like a dream in the refrigerator for up to three days in an airtight container, like a mason jar.
You can use leftover dairy-free eggnog as a decadent coffee creamer or warm it back up in mugs to serve straight up.
To reheat, pour the mixture back into a small pan, and heat on medium until it's warmed through. If you have a microwave, you can also pour the cold eggnog into a mug and microwave for a minute or two to heat it through.
More cozy, hot drinks
📖 Recipe
Dairy-Free Eggnog Recipe
Ingredients
Main Nog Ingredients
- 15 ounce can coconut milk - use full fat, not lite
- 2 cups unsweetened vegan milk
- 2 tablespoons maple syrup
- 2 tablespoons organic sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Optional Ingredients
- 4-6 ounces light or spiced rum or bourbon - divided (optional)
- cinnamon sticks - for garnish
Instructions
- Shake the can of coconut milk vigorously to minimize chunks. Combine the coconut milk along with the rest of the Main Eggnog Ingredients in a small saucepan over medium heat. Cook, whisking frequently, until the spices mostly dissolve and the nog is totally smooth and heated through, about 10-15 minutes. Don't let the mixture boil, because you don't want a skin to form on the top.
- Divide your rum (if you're using it) between four to six mugs (1 ounce per mug). Either way, top off your mug with eggnog from the pan. Garnish with a cinnamon stick.
Video
Notes
Nutrition
Frequently asked questions
Yeah, there is! There are great brands you can buy at the store, or you can make your own at home in just 15 minutes with this recipe.
Even if you aren't vegan, it's not a good idea to make eggnog with eggs at home. Traditional eggnog uses raw eggs, which are not safe to consume, due to salmonella. Commercially-available eggnog process the eggs to kill off bacteria, which isn't something you can do in your home kitchen.
Conventional eggnog contains both eggs and dairy, but you can make eggnog that's totally dairy free without giving up that rich, decadent flavor.
There are lots of ways to make dairy-free eggnog! This recipe uses a mix of coconut milk and your choice of other non-dairy milk, plus sweetener and spices. The result is rich, creamy, crowd-pleasing vegan eggnog.
Got a question? Tried this recipe? Leave a reply!