Rich and Creamy Vegan Eggnog Recipe – No Nuts!
This rich and creamy vegan eggnog recipe is truly amazing and just the thing to get you in the holiday spirit! No blender, no cashews, no dairy and egg free, this comes together with only a few simple ingredients that tastes simply AMAZING! It’s thick, rich, delicately spiced, and a warm cup of a classic winter drink. Vegan and gluten free!
When the holiday mood hits, this is one of the quickest and easiest recipes to mix together. Since there are no cashews in this recipe, you don’t need a blender or anything fancy – just a pot, a whisk, and about 10 minutes!
This vegan eggnog recipe tastes like a warm hug. I know that’s weird but seriously it makes you feel all snuggly inside, especially if you drink it while it’s piping hot! It has a delicate cinnamon and nutmeg flavor, a splash of vanilla, and the brown sugar gives it a touch of depth that you don’t get in other recipes.
Plus, this makes for the most amazing vegan eggnog cookies!
Ingredients
For the full list of ingredients, complete with recipe quantities, please see the recipe card below.
- Plant Based Milk: Aim for a thicker plant based milk here. I make mine all the time with unsweetned unflavored soy milk, but a plain coconut milk or plain oat milk also work really well.
- Sweetened Condensed Plant Milk: This helps to thicken and sweeten the drink and get it to the right texture in the mouth. I typically use Nature’s Charm which has both a Coconut and Oat milk variety.
- Brown Sugar: To make it sweet! I prefer to use brown sugar both for the flavor and because I found that using a liquid sweetener (like maple syrup) hindered the process for the eggnog to thicken up.
- Spices: Cinnamon and Nutmeg are traditional. If you are someone super sensitive to nutmeg (like me!) you don’t have to add it at all to still get an amazing eggnog.
- Cornstarch: This helps to thicken the drink. Make sure to whisk it really well to remove any lumps while it’s cooking.
What about the booze? This is made to be a kid-friendly vegan eggnog recipe so I didn’t add any alcohol to it. However, if you are making this for not the kids, you can add brandy, dark rum, or cognac.
Variations
Have you ever tried chocolate eggnog? If you haven’t I can’t recommend it enough. The chocolate eggnog is similar to a delicately spiced hot coco with the thick, creaminess of eggnog. See the recipe notes below for how to transform this into chocolate eggnog!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making eggnog is pretty easy and no blender or fancy equipment is required to make this!
Step One: Mix the Ingredients
In a medium sized pot over medium heat, combine all the ingredients EXCEPT for the vanilla extract. Save that for the end.
Tip! To keep the cornstarch from clumping in the pot, use a sifter and gently sift the cornstarch into the plant milk before adding other ingredients. If after cooking your eggnog is still a bit clumpy, you can always pop it in the blender for 15 seconds to smooth it out.
Step Two: Cook and Whisk
Whisk all the ingredients together and bring to a boil over that medium heat. As soon as you get a boil, reduce the heat to low and simmer for 2 to 3 minutes. Make sure you are whisking this basically constantly so that nothing burns on the bottom.
Step Three: Enjoy!
You don’t need to wait to serve this eggnog! Top with whipped coconut cream, more nutmeg and cinnamon, and enjoy.
How to Store
You’ll want to keep this in the fridge until you’re ready for your next glass. Make sure it cools down fairly well before storing in the fridge. To reheat, pop it back in a pot on the stove and whisk until warmed through.
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Equipment
- pot
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups plant based milk soy, coconut, or oat milk recommended
- 1/4 cup vegan sweetened condensed milk
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Pinch salt
- 1 teaspoon vanilla
Instructions
- Whisk all ingredients together, minus the vanilla. In a pot on the stove, whisk together the ingredients, except for the vanilla. Reserve the vanilla to add at the end.
- Cook the eggnog. Bring the eggnog to a boil over medium heat. As soon as it comes to a boil, turn the heat down to low and let simmer for 3 to 4 minutes until thick and creamy.
- Add the vanilla. Remove from the heat and whisk in the vanilla.
- Serve and enjoy! You can serve this vegan eggnog right away or let it cool and store in an airtight container in the fridge. Enjoy.
- Variation: To make it chocolate, add 2 teaspoons cocoa powder to the initial whisked ingredients. Make as directed. Enjoy.
Notes
Nutrition
More Christmas Recipes
Enjoy the season with these celebratory Christmas recipes! Everything from simple appetizers, impressive main meals, and lots of desserts and cookies to share all season long.
