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.
This recipe makes 6 small mugs of vegan eggnog or 4 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.
Nutritional information is for 4 servings of the eggnog without rum.
Your vegan eggnog will keep for up to 3 days in the refrigerator. To store, just transfer the cooled nog to a glass pitcher. Reheat on the stovetop or in the microwave.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Cuisine Holiday, Vegan
Keyword vegan eggnog, vegan eggnog recipe
Vegan Eggnog Recipe from Glue & Glitter, https://www.glueandglitter.com/egg-nog-thats-decadently-dairy-free/