Easy Vegan Eggnog

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Glasses of Easy Vegan Eggnog topped with coconut whipped cream

The holidays are upon us, and we couldn’t think of a better way to celebrate than with some seriously rich, comforting eggnog.

Let us show you how easy it is to make this 6-ingredient, 1-blender, naturally-sweetened vegan eggnog, perfect for the holidays and beyond!

Cinnamon sticks, maple syrup, dairy-free milk, and other ingredients for making our Easy Vegan Eggnog recipe

What is Eggnog?

Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon.

Our version, however, is a little different. It’s made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut. And it’s naturally sweetened with maple syrup and subtly spiced with cinnamon and nutmeg.

How to Make Eggnog?

Eggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. It can also be made on the stovetop, cooled, then combined with whipped egg white.

Our version, however, is quite simple as it’s made entirely in the blender. No fancy footwork required.

For best flavor and texture, we recommend making your own dairy-free milk for this recipe. We prefer a blend of cashew and almond. Then opt for canned coconut milk to add that quintessential thick, creamy texture that eggnog is known for.

For a boozy version, you can also add 1 ounce of bourbon per 8-ounce (1-cup) serving. But we honestly prefer it without.

Blender filled with ingredients for making our Creamy Vegan Eggnog recipe

What does Eggnog taste like?

I’ve always thought eggnog tasted like melted ice cream, which makes sense because it’s basically the components of ice cream served at room temperature or chilled.

However, to me, our version tastes like perfectly sweet, rich dairy-free milk that’s subtly spiced.

What Alcohol Goes in Eggnog?

The most traditional alcohol used in eggnog is rum, brandy, or bourbon (our favorite being bourbon). However, we think our version would also work well with coffee liqueur, vodka, or (dairy-free) Kahlúa.

Glasses of Vegan Eggnog on and next to a wood tray with cashews and almonds

We hope you LOVE this eggnog! It’s:

  • Creamy & rich
  • Naturally sweetened
  • Easy to make
  • Festive
  • & Super delicious

This would make the perfect beverage to share with friends and family this weekend. And it’s appropriate for the whole family since it’s alcohol-optional!

Hot tip: We also used this eggnog as a base for Golden Milk and our Matcha Latte and found the results delicious. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

More Festive Beverages

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding onto a glass of Easy Vegan Eggnog topped with coconut whipped cream

Easy Vegan Eggnog

Incredibly rich, creamy vegan eggnog that's easy to make and perfect for the holidays! Naturally sweetened, 6 ingredients, 1 blender required!
Author Minimalist Baker
Glasses of our Vegan Eggnog recipe for a festive holiday drink
4.57 from 58 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 11 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
  • 1 14-oz can full-fat coconut milk (use light for lighter eggnog)
  • 4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
  • 1/2 tsp ground cinnamon, plus more to taste
  • 1/4 tsp ground nutmeg, plus more to taste
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cardamom (optional)

FOR SERVING optional


  • Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.
  • To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
  • Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
  • For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.
  • Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.



*Nutrition information is a rough estimate calculated with unfortified cashew milk, the lesser amount of maple syrup, and without optional ingredients.
*Prep time does not include making dairy-free milk. If making your own dairy-free milk, allow time for soaking, draining, and mixing.
*We also had success using this eggnog (bourbon / alcohol omitted) as a base for Golden Milk and our Matcha Latte. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

Nutrition (1 of 11 servings)

Serving: 1 half-cup servings Calories: 117 Carbohydrates: 7.5 g Protein: 1.1 g Fat: 9.2 g Saturated Fat: 6.2 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Potassium: 16 mg Fiber: 0.3 g Sugar: 5.2 g Vitamin A: 0.4 IU Vitamin C: 0 mg Calcium: 14 mg Iron: 0.32 mg

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My Rating:

  1. Nicole Rutherford says

    I made this eggnog and while I really liked the mild sweetness and spice level I thought it was a little too thin. Maybe add less water when making the nut milk? I didn’t add any whipped topping since that wasn’t my normal habit. I didn’t want to further the coconut flavor either. With bourbon it was “ok”, but not indulgent

  2. Joanne says

    This was not a hit. I made it exactly as instructed, using half almond milk (3 Trees) and half cashew milk (Silk) and a Vitamix. The coconut milk solidifies when the eggnog is in the fridge and it is not a good mouth feel getting those cold fatty clumps in your drink. It was fine when I drank it at room temp but I like cold eggnog. I ended up using the remainder in a smoothie. I hope you experiment with other combinations of milk – but the canned coconut milk needs to be left in the can when making this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Joanne. Did the coconut milk you used have any gums or emulsifiers in it? If not, that may be why it separated. Brands with guar gum or something similar should prevent that!

  3. Shannon says

    I made this recipe and I love it! 😍 I added some bourbon 🥃 to each individual serving. The store was completely out and has been out for weeks. Thanks 🙏 for sharing this recipe with us!

  4. Bob says

    Just made this for Christmas lunch.
    Absolutely Magnificent, thankyou. Used Oat Milk and very thick Coconut Cream (instead of coconut-milk), and was a little on the generous side with the vanilla and maple… used Brandy to spunk it up.
    Absolutely magnificent, adored by all. Thanks!

  5. Brendan says

    I haven’t made this, but my first instinct upon reading the recipe was that the texture of this might be too thin. From a few of the comments, it seems as though some people did have this complaint. I’ve never made vegan eggnog, but I like to cosplay as a high-end mixologist in my home (and have played with making non-vegan eggnog the past few winters), so I have a few possible suggestions.

    The simplest would be just using coconut whipped cream in place of the coconut milk (rather than/in addition to putting it on top), which might be enough to thicken it if serving immediately (although, I recommend making the nog at least a day ahead of time). Otherwise, I think you might want to consider either (a) making a gum syrup with maple (using acacia powder, aka gum arabic, which is vegan) to give it a slightly thicker, silkier texture (google recipes for gum syrups) or (b) thickening the nut milk with ground chia seeds (I’m not sure if the texture would be right, but I know chia is used in place of egg in some vegan baking, so I assume it should work) or some other thickener (acacia, xanthan gum, etc.?).

    If you want booze in this eggnog, I have two other suggestions. First, make this eggnog as far ahead of time as you can (adding sufficient booze). You can literally age eggnog in the fridge for months (even the real stuff with raw egg in it), as long as you have at least 20% alcohol (google Alton Brown aged eggnog). The longer it ages, the better it gets. The flavors marry and the alcohol mellows. Also, if you don’t want it so boozy, just leave out some of the nut milk before you “age” it (even if for just few days) so that you have a safely alcoholic, concentrated (too strong, too sweet, too thick, too much spice) nog aging in the fridge, and then mix it with more nut milk when serving.

    And second, for the booze, try using a 60/40 split of anejo tequila and amontillado sherry. It sounds weird, but it’s really good, and everyone I’ve made it for who was skeptical, has admitted they really enjoyed it. Or, if you like rum and/or rum and bourbon, try replacing a third of that with a funky jamaican rum, like Smith & Cross (which is higher proof, FYI, so maybe add a little less). If you like that idea, maybe add a little clove to nog recipe, which I think goes well with the S&C flavor.

  6. Graziano di Martino says

    Apologies! I take it back! I let it sit overnight after doubling the spices and a couple other tweaks and it is absolutely delicious. Thank you very much for the recipe!

  7. Graziano di Martino says

    This… does not taste good. I used Ayam 100% natural coconut milk and oat milk and it tastes baaaaaaad. Tried to tweak it to taste better by adding more of the spices and maple syrup and it did not fix it. Dead on arrival :(

  8. Rachael says

    This has been my go-to eggnog recipe for three years running! This year, I forgot I was out of maple syrup but just made my homemade cashew-oat milk with 4 dates and it was PERFECT! If you like it sweeter, you probably need 1-2 dates more. Thank you for this wonderful recipe!

  9. Franzi says

    Made it, oat-soy based milk was on hand. Doubled spices. It separated on mixing so I heated it up to luke warm on the stove and it all came together beautifully. Sooooo delicious!! Definitely a keeper. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love those ideas! Pumpkin purée can make beverages a little gloopy, so we’d recommend starting with just a little. For a golden version, you could try adding ~1/4-1/2 tsp ground turmeric.

  10. Maureen says

    I made thus blending soaked almonds and cashew with shredded coconut. Strained through my nut milk bag. Did everything else like your recipe only that I sweetened with dates that had been soaking in a homemade wine mixture. Enjoyable

  11. Carolyn says

    Sadly this does not taste remotely like eggnog. Drinkable in small doses, but I would not make this again. My husband didn’t like it either. This is the first recipe from this site that I did not like.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn, so sorry to hear you didn’t enjoy it. Thank you for your honest feedback. Did you make any modifications? Some readers have mentioned adding rum or rum extract for more eggnog flavor.

      • Carolyn says

        My rule is to make the recipe as written and tweak it on the next round, so no modifications were made. I used a boxed coconut milk and a can of full fat coconut milk. No cardamom used. When it did not turn out as hoped I thought that a bit of rum extract would help, but unfortunately it made it worse. Really weird, right? I love eggnog, but can’t eat eggs or dairy now for the last 2 years. No worries, I have had great success with many of your recipes, so I guess with this one it just was not meant to be for me. Merry Christmas and a Happy New Year!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for the update and glad to hear you’ve had success with our other recipes! Perhaps the boxed coconut milk made it a little too coconut-y? Hope the next one is a winner!

  12. Elizabeth Joseph says

    I made this a few years back. Had my own nut bag for straining or a cheese cloth but threw them out this year. Been buying shelf plant base milk and it was easy for me. But I remembered how wonderful it tasted; so to treat myself I followed your recipe exactly; half cashew and half almond milk with coconut milk. I am drinking it now with a little bourbon in it. Cheers and Happy holidays!

  13. Tiffunky says

    Great, easy recipe! To cut some fat and add a bit of protein I used Macadamia Milk instead of cashew/almond, and 12oz silken tofu in place of coconut milk. Simply pureed the silken tofu with all seasonings and then incorporated the Macadamia milk to desired texture. I also added a couple drops of Rum Extract as well as Almond Extract just because. Turned out delicious!

  14. Jess R says

    Great base but I def added more spices. As-is just tasted like vanilla flavored milk. I’m also hoping that it thickens overnight.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, sorry to hear it didn’t turn out as you were hoping! Is it possible your spices are old? Either way, feel free to increase to taste!

  15. Trina says

    This eggnog is delicious. I used coconut milk and coconut cream, it’s what we had in the house. Doubled the spices. Better than stop bought in my opinion.
    Thank you,

  16. Ana says

    I just made your recipe and it turned out delicious 👌🏼 Thank you for sharing all these recipes! I truly enjoy the presentation and content.

    FYI… For the nog I used my homemade nut milk for the base. It consisted of Brazil nuts, oats, coconut, dates and a pinch of salt.

    Using the Brazil Nuts enhanced the creaminess and smooth texture. In case you all want to try!

    Can’t wait for it to cool to enjoy with friends 🥰

    Thanks again,

      • Alicia Kelso says

        Be careful with Brazil Nuts, as 4 per day per person is very high Selenium (over 200mcg); Better to use 2 Brazil Nuts per serving per person, then use another nut, because this recipe tastes so good that you’re going to want a second cup :-) I made mine with low-roasted, skinned, organic Hazelnuts. Yummy!!!

  17. Andrea says

    I found this recipe yummy! However, I will say the flavor and thickness reminds me more of horchata than eggnog. I had it without alcohol so that likely makes a difference. Any ideas on how to thicken it up a bit?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, glad to hear you enjoyed it overall! One idea would be to use coconut cream in place of coconut milk. Hope that helps!

  18. Shirl Frana says

    I have a question on the nut milk. My dil has a allergy to almonds. What would be a flavorful nut to substitute for the almonds and combine with the cashews. I plan to make this for Christmas, thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirl, we’d suggest using all cashew milk instead of cashew-almond. Hope that helps =) Let us know how you like it!

  19. Fiona says

    Made this tonight, with: unsweet vanilla oat milk ,(2cups), 1 cup coconut milk (kosa brand from Canadian superstore. Which was more like coconut cream), blended about 1/2 cup dates (unsoaked) in our vitamix. (If you dont have a vitamix, and even if you do, soaking in hot water for even a minimum of 5 minutes will help achive a smoother texture)

    Made for a beautiful rich drink! We all (mom, dad, myself) decided to add a bit more oat milk to our cups and it tasted even better.

    For those who are wondering about the “does it even taste like Nog?”. I made a batch last night, using a mix of half and half cream, white sugar and the rest oat milk (because thats what our house consumes) – both of these recipes tasted delicious!
    There was no coconut taste in this recipe here, but i will update when my husband tries it (he has a veeery sensitive coconut tounge ;) ).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review and for sharing your modifications, Fiona! We so appreciate it, and we’re so glad everyone enjoyed!

  20. Rachel says

    Made this for the second time last night. It tastes delicious as written, but if you wondering how to make it taste a little more like your classic store bought eggnog flavor, addition of 1/8 tsp rum extract does accomplish this.

      • Kitkat says

        Looks so frothy and delicious! May be a silly question, I’m not super familiar with eggnog. But would any amount of kala namak be good in this recipe, for that eggy note?

  21. Kalee says

    We tried it and it was DELICIOUS!!!!! my first home-made nog & it was way better tasting than the vegan store bought one we had last year.

  22. Tony says

    Sorry, dunno what I did wrong, but (using Silk unsweetened cashew milk) this was a complete disaster for me. No matter how long I blended, or food processed the lot, there was a thick crust of what looked like curdled cream floating on top.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Tony. It’s likely due to some sort of additive in the cashew milk. We’d recommend homemade for best results!

      • Morgan says

        I think it comes from the canned coconut milk, I ruined a whole recipe using canned coconut milk. As soon as I swapped it for refrigerated coconut milk instead during the follow up attempt it was perfect. I don’t think I’ll try canned coconut milk again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re glad it turned out better on the next attempt! Some brands of canned coconut milk are more creamy, while others are more oily, so perhaps that contributed.

  23. Paul Kop says

    Lovely vegan eggnog! Dairy free and so tasty. I used the Advocaat liqueur instead of rum, for an extra bit of richness

  24. Mark says

    Fantastic Nog!

    I have been craving eggnog this winter, I think because of a big feeling of nostalgia for those family Christmases when it was in abundance. In Japan it is nowhere to be found.

    So I was dee-lighted to find your recipe. I used rice milk, 5 tbsp of maple syrup, and doubled the cinnamon and nutmeg, since I am an addict for both of these spices. : )

    No vanilla and cardamom on hand this time, which I feel would definitely add another layer of delicious. Something to look forward to with the next batch.

    I also added a banana, because it was overripe and just needed to be used. So, I wound up with a banana-nog that outshone my childhood memory of the taste. And it is so much lighter and refreshing!

    It is a perfect complement to ginger cookies!

    I was surprised how much the recipe made. I have a full mason jar in my fridge. I am looking forward to nogging out for the next 3 days. : )

    Thank You!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Mark. Thanks so much for the lovely review and for sharing your modifications!

      • Mark Shveima says

        And Thank You for such an inspirational site. Minimalist Baker is my go to for just about any culinary idea I might ponder. I love the clarity and precision that goes into each presentation.

        By the way, one more modification to the eggnog this morning. During the re-heating of a bit of it for a cuppa post-breakfast, added turmeric and pepper for a delicious golden nog. : )

  25. Carolyn says

    Hello! This eggnog is wonderful! I wanted to keep this alcohol-free so my 12 year old daughter can enjoy this, which she did! I used Almond Milk and started off with 4 tablespoons for maple syrup, and add 2 more for a total of 6 (as recommended). The coconut milk I used produced a lot of flakes and fat, but pouring the liquid through a strainer made it all disappeared. It tastes great, especially after a few hours when refrigerated. Definitely will make again! Merry Christmas and Happy 2021 to you!

  26. Christy says

    Love this recipe but for some reason 3/4 of the time I make it the coconut milk curdles and it is chunky and somewhat separated….is there a way to avoid this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christy, it could be the brand of coconut milk and/or that it’s getting over-blended. Hope that helps!

  27. Casey says

    I want to make this for the holidays this year! Can I make this if I don’t have a blender? Maybe just whisk it together? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! As long as you’re not making the DIY milk. We’d suggest adding everything to a large jar and shaking.

  28. DDX says

    Not bad. :-) I doubled the spices, and tried to make it yellowish to mimic real eggnog by adding turmeric and yellow food coloring. Mixed results. Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, turmeric can have a strong flavor, so depending how much you added, it could impact the flavor. We’d suggest trying it without!

  29. Mark says

    I always find myself coming back to your website, to find a great recipe for something special. I am never disappointed. My wife is a vegan and I like to make great dishes for her from time to time. Using your recipes has made cooking for her easy and rewarding, as she always loves whatever I make from your cadre of ideas. Thank you so much!
    And this one is no exception. I actually do not like egg nog, but I love this drink, sometimes with a little bit of gingerbread rum.

  30. Karli Fischbein says

    Thank you! Even my 8 year old son loved this recipe.. I’d say, honestly, of all the store bought vegan eggnogs we’ve ever tried.. this is the one and so incredibly simple to make. No mess, just goodness.

      • Karli Fischbein says

        Get this! My 3 year old, who lives with his dad half the time and he is a chef, he’s also from Wisconsin.. cheese head, but he even asked me to bring the vegan nogg for xmas eve dinner because our little guy liked it more then the dairy one from the store.. this is a super big deal to me lol because I am a health nut.. have you heard of Anthony William, Medical Medium? I have been working towards changing my lifestyle to follow his source of information to heal from all the toxicity we are all suffering these day. So thank you again for your help in my journey 🙏 I actually have 3 more of your wonderful vegan gluten free recipes bookmarked for the dinner as well. Sorry for the novel this is just such a big deal for me 🤗💚💕

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, we’re so glad he enjoys it and that our recipes have helped you! Thanks for sharing, Karli! xo

  31. Jess says

    I think this was really really delicious. However, I would classify it as more of a rice-free horchata than eggnog. My daughter has allergies to milk, eggs, and rice, so it was still a fun and festive drink for us to have. Rating it 4 stars for the simple fact that it didn’t have that classic eggnog flavoring. But again, SO yummy!

  32. Kristen says

    Oh, my!!!! This is SO much better than the vegan nog at any store. I added a handful of cashews to soy milk, light coconut milk I had on hand, and used 50% more spices. Heaven!! While I enjoy nog cold, I especially like this warm. It’s really phenomenal and would be a hit at any gathering.

  33. Kristen says

    I used oat milk (regular Oatly) and otherwise followed the recipe. After blending for 2 minutes the mixture was completely separated, not at all creamy. The oat milk was chilled, coconut milk room temp. Maybe it was user error but beware if using oat milk!

  34. Kelsey says

    Oh my goodness! We just made this and are already planning on making it again as soon as we run out ;) So good. I used store bought cashew and oat milk, and substituted a pitted date for the vanilla because I was out. Husband drank it with bourbon and I added rum- both great!

  35. Davida says

    Made this with store bought oat milk and I also used only the coconut cream from the can. Blended in Vitamix for almost a minute and it turned out great! It was a bit frothy on top however once it was stored in the fridge overnight, that subsided and it was perfect. Wish I could give the recipe 10 stars.

  36. Aime says

    I followed the milk part recipe and it was a good choice!! I want to try it with oat milk. Let’s see how it turns out. But this was a hit! I had it with bourbon and it was too good! The next day I heated it up for my husband and he absolutely loved it! He already asked when I’m doing it again lol. This is a keeper!

  37. Sheila says

    Used a mix of what was in my fridge for milk and one can of coconut milk, doubled all spices and added clove and allspice. Used 4 tbsp of real maple and it was perfectly sweet. Very forgiving recipe. Non vegans said they liked it better and it felt lighter than regular old nog.

    I wonder if this can we stored in the fridge with alcohol already mixed?

  38. Shana says

    This was really good! I used oat milk since that’s all I had, and like a previous comment I think it needed a bit more cinnamon and nutmeg but very tasty!

  39. Lisa says

    I love all of your recipes, but this just topped everything! It’s amazing – my husband and I both agreed it’s better than any store bought (dairy or vegan) and it’s the best we’ve had! Light and delicious, especially with a good shot of dark rum :) I made my own nut milk using 3/4 cup cashews and the other 3/4 cup a mixture of hazelnuts and almonds – then strained through a jelly bag. I used 5 TBSP maple syrup and heavy on the spices (I love nutmeg), otherwise the only thing I added was some salt, but that’s just my preference! Thank you for such wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Lisa! Thanks so much for the lovely review and for sharing your modifications. xo

  40. Dale says

    What did I do wrong? Super delicious really but I had to strain what appeared to be a mess of curdled solids. None of the ingredients were off. Did I blend too long? Not enough? I did 90 seconds using vitamix.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know why it would have curdled other than if your ingredients were vastly different temperatures? too hot or too cold?

    • Emma says

      This also happened to me! It seemed to curdle when I blended it the second time after adding more spices in the Vitamix. Too powerful? Everything was at the same temperature.

  41. Chelsea says

    This is incredible! The recipe came together so easy and beats any store bought dairy-free egg nog I’ve tried :) Also wonderful in lattés!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Chelsea. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Lozza says

    Made this using store bought almond milk because I had it on hand. Next time I plan to make my own. I started with the lesser amounts of the spices and decided to double them because the coconut milk was overpowering. Once I doubled the spices, it tasted SPOT ON from what I remember of most eggnogs I’ve had in the past and I’m THRILLED!

    I tried it with a small bit of bourbon and also enjoyed it.

    Can’t wait to try it as a base for a matcha latte tomorrow. :)

    Thank you!

  43. LCT says

    My daughter who is egg-free, gluten free and minimal dairy found this recipe. Minimalist baker, you have done it again. I don’t even think I liked eggnog and this was delicious. The only change we made to the recipe was halving it and I added a tad more nutmeg to mine. It was super and I even enjoyed warming it up like a latte. Great replacement for costly and unhealthy Starbucks treats.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Christina MacDonald says

    Made this eggnog before Christmas, using coconut cream instead of the coconut milk to make it thick. Delicious!

  45. Margalit Friedman says

    My son, having been a chef at one time can be quite picky about what he eats or drinks. Needless to say, he complained that I gave him only half a glass and asked that I fill it to the top. For me, that says it all!

    I found this last minute so used boxed – organic – unsweetened almond milk and coconut milk and followed the instructions as written. We added brandy because that is what we had. It didn’t have the heaviness of traditional eggnog and maybe that’s one of the best parts. I love eggnog…and equally loved this one as well.

    Was there any left?? NO!! We loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Margalit. We are so honored that everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. elizabeth joseph says

    I thought I died and went to heaven; had made a smaller batch; had some left over and made a eggnog pudding for my dessert for myself. Thank you once again for this delicious treat.

  47. Caroline says

    My whole (non-vegan) family loved this recipe!! We always have traditional eggnog on Christmas Day, but I’m vegan and my sister is pregnant and can’t have raw eggs. We have this recipe a shot and it was a HUGE hit. I used soy milk because it’s a little thicker than almond milk and it gave it that traditional eggnog color! I also cut the amount of maple syrup in half because we don’t like our eggnog to be very sweet!

  48. Barb Chamberlain says

    I had cashew cream on hand because i make good-sized batches and freeze them in muffin tins. I used 4 of those (guessing that’s about 1.5 cups) and more coconut milk to achieve the same volume of liquid. Delicious.

  49. Brendan says

    It is the absolute best thing ever, way better then traditional ingredient ‘egg’nog. I will introduce it as Chai Milkshake at a party with lots of Vegans next time though as they were a bit shy of the name eggnog. Once they tried though, good feedback.

    Thankyou SO much for this one ? ahhhhhhhh mmmmmmmm


  50. Barb Chamberlain says

    This was a big hit at our house last year. Making it again this holiday season. I used a commercial macadamia/almond milk blend I found at Trader Joe’s and it was delicious. Definitely doesn’t last 4-5 days because it’s gone long before that!

  51. Vanessa says

    Excited to make this for Christmas Eve! Is there a reason the almonds and cashews should be raw? I have tons of roasted unsalted cashews and almonds laying around but am wondering if I need to go buy the raw? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we haven’t tried this with roasted, but it might work. Let us know if you give it a try!

  52. Lynn says

    I made a version of vegan eggnog that was nearly identical to this one, but with store-bought plant-based milk. (The recipes were based on a couple of vegan blogs… as an aside I’m sorry yours is no longer vegan but I still love your vegan recipes.) I added a pinch of turmeric to give it a slightly yellow color like traditional eggnog. I also added a pinch of the Indian “black salt” to give it a slight eggy flavor. I found the amounts etc very forgiving – it is going to be delicious however you make it!

  53. Ananda says

    I love, love, LOVE this recipe! First time making Nogg myself and it turned out amazing. I used Soymilk instead of cashew-almond blend but I will definitely do a cashew blend milk next time because the Soymilk left it a little thin. Also, I used agave instead of maple syrup and I only used 1 tablespoon but it could have definitely used some more. Next time, I’ll stick to the recipe! I was just using what I had on hand and I’m trying to incorporate lower sugar in my diet because of my pregnancy and all. Thanks so much for this recipe, it is beautiful!

  54. kim says

    As an egg-nog connoisseur, very curious how the egg nog will taste without eggs. I’ve made this the past six years and enjoy it to no end every single season. I will give this version a try this Christmas.

  55. Lauren says

    Hello! I love your blog! After reading the comments, I didn’t see this question asked and feel silly. I want to make my own but milk…in the video it shows adding the soaked nuts and liquid into the blender. Is that right? Thanks, can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, thanks so much! You’ll want to soak the nuts, drain them, and then add fresh water. You can find the full instructions for making the nut milk in step 1. Hope that helps!

  56. Sarah Chacon says

    I made a batch of this to bring to a holiday party and immediately made another after tasting it! I found that the coconut flavor was perfect and not overpowering. I also ended up adding more of all the spices to taste. Can’t wait to try it with bourbon!

    Side note: this was my first time using your cashew-almond milk recipe and I’ll definitely be making that again too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kirby, Feel free to double up on the dairy-free milk instead. We would suggest using homemade instead of store-bought so that you can make it thick. We would suggest a ratio of 2 cups soaked nuts to 6 cups water maximum to yield a good consistency. Hope that helps! Let us know if you give it a try!

  57. Annette says

    Made this recipe over the weekend and it was awesome. I had one glass plain and one glass with bourbon. Super easy to make and I will be bringing some on Christmas day with me for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Annette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Emily R says

    I made this as directed. It was very yummy and creamy! Definitely has the flavour of coconut, but that’s not a bad thing in my world. I think I preferred it without the alcohol. I only have a Nutribullet, so had to do it in batches. It’d be much simpler in a big blender, but still worked out okay (including making the nut milks).

  59. Kylie says

    Can I add coffee to this recipe and use it for brekky? A festive coffee would be delish, would it blend ok or separate? I’ll try tomo regardless and let you know? ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! Use bold cold brew coffee or espresso for best results otherwise it will water it down!

  60. Raymond D says

    My boyfriend and I made this for our friends holiday party. We added Brown Sugar Bourbon, and it was a hit with all the guests. We also used oat milk as our base. So delicious!

  61. Amanda Hunt says

    Wow! Was going to buy dairy free baileys for the festive period, this is so much better. We used oatly barista milk and it tasted just fine. Thank you for the recipe

  62. Jenna Sita Noonan says

    Just when I thought I couldn’t love Minimalst Baker even more… ***sigh*** ***heart-flutter***
    ; )
    Thank you for another amazing recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure. Maybe a protein powder that doesn’t have much flavor?

  63. Caron G says

    Hi! I am so excited about this recipe. Is there a suitable substitute for the coconut milk? I am not a fan of the taste of coconut milk and everything it goes in tastes like coconut. Any suggestions for a substitute? I would greatly appreciate it. BTW, I have made so many of your recipes and have never been disappointed. Your recipes are absolutely delicious!! Thank you for sharing them all!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, thanks Caron! Feel free to double up on the dairy-free milk instead. We would suggest using homemade instead of store-bought so that you can make it thick. We would suggest a ratio of 2 cups soaked nuts to 6 cups water maximum to yield a good consistency. Hope that helps! Let us know if you give it a try!

  64. Layane says

    This was my 1s eggnog ever!
    I had to adapt it a bit but I really like the recipe! I got bit confused about “1 14oz can” (I got it after that it is actually a full can) so added 1 cup of coconut milk, 1 tbs of cinnamon, entire cardamom grains and 3 shots of Sortilège whisky (already with maple syrup). It was less creamy but very smooth after 6 min blender.
    I drunk it warm and the leftover cold in the following morning. No whisky flavor and delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Layane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Kat says

    If not using the make your own nutmilk version, could I just put it all in a pot on the stove, whisking, and gently warming (to incorporate the sugar)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we would recommend serving this cold, so if you decide to warm it, allow to cool overnight in the fridge. If using maple syrup, there’s no need to heat it to incorporate. But if using cane sugar, then yes, that might work. Let us know how it goes!

  66. Smatt says

    My family members have a nut allergy and we really would like to enjoy eggnog during these holidays, is there a way to make the eggnog without using nuts? And can you tell me what can be substituted for nuts that are in your other recipes. Thanks you, looking forward to making our vegan journey a success. You’re doing a great work keep it up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we think oat milk could work in place of the dairy-free milk, but we would recommend including the coconut milk, if possible. Let us know if you give it a try! For the other recipes where you are looking for nut substitutes, feel free to comment directly on the recipe as it will vary.

  67. Lydia says

    A VEGAN EGGNOG!!! Yaayyy!! I will definitely be making this soon! My friend and I were just lamenting about how we love eggnog but all that lactose is a killer for our tummies. Thanks Dana!

  68. Jen says

    I love eggnog but am severely allergic to cashews. Is there a substitute I could use instead of cashew milk that will offer the same texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we think it would work to sub almonds in place of the cashews in the dairy-free milk. Let us know if you give it a try!

  69. Jessica C says

    Has anyone had any luck utilizing or making cashew cream as a sub for coconut milk? Asking since I have a friend that has coconut allergies and vegan. Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we think it would work to make a thicker cashew milk in place of the coconut milk. We would suggest a ratio of no more than 6 cups water to 2 cups cashews for making the homemade cashew milk creamy. Let us know if you do some experimenting!

  70. Katherine says

    Ooh, I think this is officially the year I try eggnog. I’d never heard anyone describe it as tasting “like melted ice cream” and now I’m sold. Love that it’s all done in the blender, too. Thanks for sharing this recipe!

  71. Alex says

    Have you attempted this recipe with oat milk? I’m new to the oat milk trend, but particularly appreciate how much creamier it can be than other non-dairy options. Do you think this recipe would work if all or part of the milks listed above were substituted in this way? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we haven’t tried this recipe with oat milk, but it might work to sub it in place of the dairy-free milk. We would still recommend using the coconut milk with it though. Let us know if you give it a try!