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This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

a glass of vegan eggnog with ice and cranberries
Prep Time
5 min
Cook Time
5 min
Yields
6 servings

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) – and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

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ingredients

2 14
oz cans full-fat coconut milk
1 ½
cups unsweetened almond milk
½
cup pure maple syrup
½
tsp ground cinnamon
½
tsp ground nutmeg
1
tsp vanilla extract
1
pinch fine salt
½
cup bourbon or spiced rum
Coconut whip, for serving
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directions

Notes

For a kid-friendly option, just omit the bourbon or rum.

Vegan eggnog ingredients
Step 1

In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot
Step 2

Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Step 3

Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Rate Recipe

My rating for This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too
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