Isn’t it magical to drink eggnog around the holidays?
The spicy spices, creamy texture, and festive mood all make it seem like a hug in a mug.
But what if you’re vegan or just want a lighter version of the classic? This Vegan Almond Eggnog is everything you need!
It’s rich, soft, and full of those warm seasonal flavors we all adore, but it’s also free of dairy, eggs, and guilt.
This dish is very simple to follow, kids will love it, and it’s great for sharing with the whole family. You won’t miss the store-bought stuff after you try this, I promise!
Ingredients
- 2 cups of almond milk without sugar
- 1 cup of canned coconut milk with full fat
- 1/4 cup of syrup from maple trees
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg (plus more for topping)
- A pinch of ground cloves (optional)
- 1/4 teaspoon of turmeric (to give it that eggnog hue!)
- Optional: cinnamon sticks for decoration
Tools
- Pan
- Whisk
- Spoons and cups for measuring
- Blender (optional, for more creaminess)
Preparation Instructions
- Mix the ingredients together.
In a medium saucepan, mix together the almond milk, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, cloves (if using), and turmeric. - Slowly heat
Put the pot on the stove and turn the heat down to medium. For 5 to 7 minutes, keep whisking until the mixture is warm and a little thicker. Don’t let it boil! - Taste and make changes
Try the eggnog and change the sweetness or spices as needed. Want it to be sweeter? Put in a little more maple syrup. - Serve warm or cold
Pour into mugs, add a little nutmeg, and if you want, add a cinnamon stick as a garnish. Or, let it cool down and put it in the fridge to serve cold later.
Tips and Variations
- Blend for Extra Creaminess: Put everything in a blender before heating it up if you want your eggnog to be extra smooth. It will make it smooth and foamy!
- Don’t boil: When you cook the mixture, maintain it on low to medium heat. Boiling can change the texture. In this case, slow and steady wins the race!
- Taste as you go to change the sweetness. Add a little more maple syrup if you want it to be sweeter.
- For kids, don’t use the cinnamon stick; instead, sprinkle over some colorful sugar or vegan whipped cream!
- Cool it down: This eggnog tastes just as good cold! Put it in the fridge for a few hours, then serve it over ice for a cool twist.
Substitutions
- No almond milk? Instead, use soy milk, oat milk, or cashew milk. Each one has a slightly different taste and creaminess.
- If you don’t have maple syrup, you can use agave syrup or a few tablespoons of coconut sugar instead.
- Coconut-Free: If you want a lighter version, use extra almond milk instead of the canned coconut milk. Just know that it won’t be as creamy.
- Spices: A little cardamom or ginger can make things more interesting!
Storage and Serving
You can keep this vegan almond eggnog in the fridge for up to three days. Put it in a jar or container that is sealed, and shake or whisk it quickly before serving (some separation is normal). If you want to serve it cold, chill it overnight for the greatest taste.
You may keep leftover eggnog in the fridge for up to three days if you put it in an airtight container. Before serving, shake or whisk. You can either reheat it gently on the stove or eat it cold!
Let’s finish this!
I hope you’re as enthusiastic to taste this Vegan Almond Eggnog as I am to tell you about it!
It’s creamy, festive, and really easy to make. Great for getting comfortable by the fire or having a Christmas party. If you do it