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Two glass mugs filled with vegan eggnog. A dollop of whip cream and extra cinnamon is sprinkled on top. They are next to greenery with lights and ornaments. The handle is turned to face you.

Creamy Vegan Eggnog Recipe - No Nuts!

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

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

Equipment

  • pot
  • Whisk
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. Add the vanilla. Remove from the heat and whisk in the vanilla.
  4. 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.
  5. Variation: To make it chocolate, add 2 teaspoons cocoa powder to the initial whisked ingredients. Make as directed. Enjoy.

Notes

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.