Vegan Eggnog

Vegan Eggnog


We know the holidays are all about sugar, and though we love getting together with our families (just not in 2020!) to feast on epic buffets, we can start feeling sluggish after the first few gatherings. All of our favorite sides are carbs, we can’t resist deep-fried appetizers and don’t get us started on buttery desserts.

One thing we can switch up and make healthier? Eggnog! This classic drink is a true taste of the holidays, but is usually full of sugar, heavy cream and of course, eggs. Our adaptation uses creamy coconut milk and cashews to replace the dairy, a more natural sugar and warming spices to round it out. You won’t even miss the regular stuff- trust us! Oh, and don’t forget to add the optional bourbon for an after hours version.

Dairy-free eggnog:

3 cups dairy-free milk (see below for a home-made cashew milk- if using store bought, make sure it’s unsweetened)
1 can coconut milk (use light or full-fat depending on your preference)
4 tbsp maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
To assemble:
1-ounce bourbon
Coconut whipped cream (1 can of coconut cream)
Cinnamon for dusting

To make your home made milk:

You’ll need a high-speed blender if making home made milk. Ideally, you want to start the evening before you want to make your eggnog and soak 1-½ cup cashews overnight in room temperature water. If you’re in a pinch for time, cover with hot water and soak for 1 hour. Then drain, rinse under new water and add to a high-speed blender along with 4 cups of filtered water. Strain through cheesecloth and set aside (cashew milk rarely has pulp, but this is for extra precaution).

To your blender, add 3 cups of your homemade cashew milk, coconut milk, maple syrup, cinnamon, ground nutmeg and vanilla extract. Blend on high until smooth for 1-2 minutes. If you like it sweeter or want more spice you can always add more maple syrup or cinnamon.

You can enjoy this beverage cold with ice or hot by heating in a pot over medium heat until warm. For an alcoholic version add 1-ounce bourbon per 1 cup serving. For coconut whipped cream, take a can of coconut cream, adding desired amount of coconut sugar for sweetness and whip it using a whisk or stand mixer. Dust with a sprinkle of cinnamon on top.

Transfer remaining eggnog to an airtight jar for storing. Keep in the refrigerator for 4-5 days. Shake well before serving, natural separation will happen.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.