I like making Vegan Eggnog during the holidays when I want all the cozy flavors of the classic drink but in a lighter, dairy-free version.
Blended with creamy plant-based milk, a touch of maple syrup, and plenty of warm spices, it has that familiar richness without being heavy. I love how quick it is to prepare—just a few minutes in the blender and it’s ready to chill or serve right away.
You can enjoy it as-is for a comforting sip, or add a splash of rum if you want to make it festive. It’s one of those recipes that makes the season feel a little brighter.
Why You’ll Love This Recipe
This Vegan Eggnog is just as rich and creamy as the traditional version but made with wholesome, plant-based ingredients.
A blend of almond milk and coconut milk creates the perfect texture, while maple syrup adds natural sweetness. Cinnamon, nutmeg, and vanilla give it that classic holiday flavor, and a splash of rum or bourbon can make it festive for adults.
You’ll love how versatile and easy it is—it comes together in minutes, can be made ahead for parties, and works for everyone at the table since it’s vegan and naturally gluten-free. It’s cozy, nostalgic, and indulgent without being heavy.
What You’ll Need
- 2 cups unsweetened almond milk
- 1 cup full-fat coconut milk
- ⅓ cup maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (plus extra for garnish)
- Pinch of salt
- Optional: ¼–½ cup rum, bourbon, or brandy (for adults)
Optional Garnish
- Cinnamon stick
- Ground nutmeg
- Whipped coconut cream
Pro Tips
- Chill before serving—flavors deepen after a few hours in the fridge.
- Adjust spices to taste—some like it heavy on nutmeg, others prefer more cinnamon.
- Blend well for the creamiest, frothiest texture.
- Serve warm or chilled—both ways taste amazing.
- Make it kid-friendly by leaving out the alcohol but topping with extra whipped cream.
Tools You’ll Need
- High-speed blender
- Measuring cups and spoons
- Saucepan (if serving warm)
- Serving glasses or mugs
Substitutions and Variations
- Milk base: Use oat milk, soy milk, or cashew milk instead of almond.
- Sweetener options: Swap maple syrup for agave, coconut sugar, or dates.
- Spices: Add a pinch of cloves or allspice for extra warmth.
- Alcohol-free: Simply leave out the rum or bourbon for a family-friendly version.
- Extra creamy: Blend in 2 tablespoons soaked cashews for richness.
Make-Ahead Tips
- Make up to 3 days ahead—flavors actually get better as it chills.
- Store in a sealed jar or pitcher in the fridge.
- Shake or stir before serving as spices may settle at the bottom.
How to Make Vegan Eggnog
1. Blend Ingredients
In a blender, combine almond milk, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Blend until smooth and frothy.
2. Chill or Heat
Transfer to a jar or pitcher and refrigerate for at least 2 hours. For a warm version, heat gently in a saucepan (don’t boil).
3. Add Alcohol (Optional)
Stir in rum, bourbon, or brandy just before serving if desired.
4. Serve and Garnish
Pour into glasses, sprinkle with nutmeg, and garnish with a cinnamon stick or whipped coconut cream.
Serving Suggestions
- Serve in festive mugs with cookies or holiday desserts.
- Offer both an alcoholic and non-alcoholic version at parties.
- Use as a base for lattes—just steam with coffee or espresso.
- Pour into small bottles as homemade holiday gifts.
Leftovers and Storage
- Store leftovers in a sealed container in the fridge for up to 3 days.
- Shake before serving, as spices may settle.
- Freezing is not recommended, as texture changes when thawed.
Nutrition & Benefits
This vegan eggnog is creamy without the cholesterol of traditional versions. Coconut milk provides healthy fats that help with satiety, while almond milk keeps it light.
Maple syrup offers natural sweetness along with trace minerals, and spices like cinnamon and nutmeg add antioxidants and warming, anti-inflammatory properties. It’s a festive drink that feels indulgent but still nourishing.
Recipe FAQ
1. Can I serve it warm?
Yes—heat gently on the stove, but don’t boil or it may separate.
2. Can I make this without coconut milk?
Yes, but use cashew or oat milk for creaminess.
3. Is there a way to thicken it more?
Blend in cashews or add a teaspoon of cornstarch when heating.
4. Can kids drink this?
Absolutely—just skip the alcohol and maybe top with extra whipped cream.
5. Does it taste like traditional eggnog?
Yes! It has the same creamy texture and spiced flavor, just without eggs and dairy.
A Festive Drink Made Simple
This Vegan Eggnog captures all the nostalgia of the holiday season in a lighter, plant-based way. It’s creamy, spiced, and festive, but quick enough to whip up on a whim.
Whether you serve it chilled in mugs at a party, warm by the fireplace, or bottled as a homemade gift, it’s sure to become a holiday tradition in your home.
